@Article{, title={Impact of Wheat Bran Addition to Iraqi Bread on Postprandial Glycaemia}, author={Bassim H. Faraj and Saadi M.D. Al-Nuzal}, journal={Engineering and Technology Journal مجلة الهندسة والتكنولوجيا}, volume={36}, number={2 Part (C)}, pages={159-164}, year={2018}, abstract={White wheat flour is used to make different types ofbread, among them is “Samoon” a type very common by Iraqipeople. White wheat flour is considered responsible for manyhealth problems, and this work deals with studying the impact ofadding bran to this bread on postprandial glycaemia to improveits quality. For this purpose volunteers of healthy people werefed different mixture of wheat white flour and bran (0 – 40 %),and the increase of glucose blood level was measured. Thevolunteers were fed a breakfast of 50 g of bread that containdifferent percentage of bran, after eight hour fasting. Theglucose level in their serum was measured at different timeintervals and plots of its variation as a function of time wasobtained. The shape of these plots revealed many observations,among them is the decrease in the position of the glucosemaxima on increasing the bran percentage. This decrease isassociated with increase in the position of the maxima on timescale. After 120 minutes, the glucose level reaches almostnormal levels, which is a little bite higher than the start point.Further observation is related to the glycemic load andpalatability, which were thoroughly discussed in the text. Theconsequences of these observations is that the presence of bran,in a percentage close to that of natural one, is recommended forpeople health and should be recommended normal people anddiabetic patients.

} }