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Effect of Dough Fermentation Time of Bread on the Glycaemic Index

NCT02570880 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 15

Last updated 2015-10-08

No results posted yet for this study

Summary

This study evaluates the impact of dough fermentation times on the glycaemic index of the ensuing breads.

Conditions

  • Glycemic Index (MeSH T483740)

Interventions

OTHER

glycemic index (glucose-solution, bread samples)

All participants will test 2 breads, prepared with different fermentation times of dough, both breads will be tested in duplicate. Methode: International Organization for Standardization / Final Draft International Standard 26642, Food products - Determination of the glycaemic index (GI) and recommendation for food classification

Sponsors & Collaborators

  • Beatrice Baumer

    lead OTHER

Principal Investigators

  • Beatrice E Baumer, MSc, MPH · ZHAW, Zurich University of Applied Science, Wädenswil, Switzerland

Study Design

Allocation
NA
Purpose
BASIC_SCIENCE
Masking
NONE
Model
SINGLE_GROUP

Eligibility

Min Age
20 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-10-31
Primary Completion
2015-12-31
Completion
2015-12-31

Countries

  • Switzerland

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02570880 on ClinicalTrials.gov