# The Influence of Various Types of Functional Bread on Postprandial Glycemia in Healthy Adults
## 3 Results
### Nutrition Value and Glycemic Index of Bread According to Fermentation Type
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multicolumn{1}{c}{**Characteristics**} & \multicolumn{2}{c}{**With the Addition of**} & \multicolumn{2}{c}{**With the Addition of**} & \multicolumn{2}{c}{**With the Addition of Yeast**} \\  & \multicolumn{2}{c}{**Sourdough Starter (\(n=11\))**} & \multicolumn{2}{c}{**Sourdough Starter and**} & \multicolumn{2}{c}{**With the Addition of Yeast**} \\  & & **(\(n=11\) 1)** & **Yeast (\(n=7\))** & **(\(n=5\))** \\ \hline \multirow{4}{*}{Protein [g/100 g]} & Mean & 8.3 & 8.8 & 9.7 \\ \cline{2-5}  & SE & 0.3 & 0.2 & 0.4 \\ \cline{2-5}  & CI & _7.7_, 8.9 & 8.4; 9.1 & 8.9; 10.4 \\ \cline{2-5}  & Median & 8.1 A & 8.3 AB & 9.4 B \\ \hline \multirow{4}{*}{Fiber [g/100 g]} & Mean & 6.1 & 6.2 & 7.7 \\ \cline{2-5}  & SE & 0.2 & 0.2 & 0.2 \\ \cline{2-5}  & CI & 5.8; 6.4 & 5.7; 6.6 & 7.3; 8.1 \\ \cline{2-5}  & Median & 64 A & 6.0 A & 7.4 B \\ \hline \multirow{4}{*}{Fiber/carbohydrates [g/100 g]} & Mean & 0.19 & 0.18 & 0.21 \\ \cline{2-5}  & SE & 0.01 & 0.01 & 0.01 \\ \cline{2-5}  & CI & 0.17; 0.20 & 0.16; 0.20 & 0.20; 0.22 \\ \cline{2-5}  & Median & 0.16 A & 0.13 B & 0.18 C \\ \hline \multirow{4}{*}{Salt [g/100 g]} & Mean & 1.24 & 1.31 & 1.50 \\ \cline{2-5}  & SE & 0.02 & 0.02 & 0.05 \\ \cline{2-5}  & CI & 1.9; 1.29 & 1.24; 1.39 & 1.44; 1.57 \\ \cline{2-5}  & Median & 1.2 A & 1.3 AB & 1.4 C \\ \hline \hline \end{tabular}  
* number of breads; GI—glyceric index; IAUC—incremental area under glycemic curve after tested bread; Delta IAUC = IAUC after glucose—IAUC after tested bread; SE—standard error for the mean; CI—95.0% confidence intervals for the means. The different letters indicate a significant difference (\(p<0.05\)).  
\end{table} 
Table 7: _Cont._ \begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{1}{c}{**Selected Relationships**} & \multicolumn{2}{c}{**With the Addition of**} & \multicolumn{2}{c}{**With the Addition of Soundough**} & \multicolumn{2}{c}{**With the Addition of Yeast**} \\  & \multicolumn{2}{c}{**Sourdough Starter (\(n=11\))**} & \multicolumn{2}{c}{**Starter and Yeast (\(n=7\))**} & \multicolumn{2}{c}{**(\(n=5\))**} \\ \hline IAUC vs. carbohydrate content & \(p=0.00001;r=0.4448;\) R\({}^{2}=19.11\%\) & NS & NS \\ \hline IAUC vs. protein content & \(p=0.007;r=-0.3027;\) R\({}^{2}=8.40\%\) & NS & NS \\ \hline IAUC vs. fat content & \(p=0.00001;r=0.3669;\) R\({}^{2}=12.74\%\) & \(p=0.0075;\) r\({}=-0.3600;\) R\({}^{2}=11.28\%\) & NS \\ \hline IAUC vs. fiber content & NS & NS & NS \\ \hline IAUC vs. fiber/carbohydrates ratio & NS & NS & NS \\ \hline Delta IAUC vs. carbohydrate content & \(p=0.00001;r=0.4231;\) R\({}^{2}=17.21\%\) & \(p=0.0023;\) r\({}=0.4061;\) R\({}^{2}=14.89\%\) & NS \\ \hline Delta IAUC vs. protein content & \(p=0.0091;r=0.4236;\) R\({}^{2}=4.79\%\) & NS & NS \\ \hline Delta IAUC vs. fat content & \(p=0.0001;r=0.3546;\) R\({}^{2}=11.84\%\) & \(p=0.00001;r=0.5995;\) R\({}^{2}=29.98\%\) & NS \\ \hline Delta IAUC vs. fiber content & NS & \(p=0.0022;r=-0.40481;\) R\({}^{2}=15.06\%\) & NS \\ \hline GI vs. fiber content & \(p=0.0039;r=-0.2604;\) R\({}^{2}=6.00\%\) & \(p=0.0185;r=0.3196;\) R\({}^{2}=8.49\%\) & \(p=0.0049;\) r\({}=0.3158;\) R\({}^{2}=8.79\%\) \\ \hline GI vs. carbohydrate content & NS & \(p=0.0292;\) r\({}=-0.2969;\) R\({}^{2}=7.06\%\) & \(p=0.0406;\) r\({}=0.2324;\) R\({}^{2}=4.16\%\) \\ \hline GI vs. protein content & NS & NS & NS \\ \hline GI vs. fat content & NS & NS & \(p=0.0140;\) r\({}=0.3326;\) R\({}^{2}=9.35\%\) \\ \hline GI vs. salt content & NS & NS & NS \\ \hline \hline \end{tabular}  
* NS—not significant; delta IAUC = IAUC glucose-IAUC tested bread.  
\end{table} 
Table 8: Selected associations between IAUC, glycemic index, and nutritional value of groups divided according to type of fermentation. Interestingly, the bread tested showed a wide variation in the number of ingredients, ranging from three (flour, water, salt) to even 20. Therefore, we checked how the number of ingredients affects the postprandial glycemic response and the glycemic index value.