Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized...

Area of Science:

• Nutrition Science
• Food Science

Background:

• Sourdough fermentation is proposed to enhance bread's health benefits, potentially through increased satiety.
• Limited research exists to validate the impact of sourdough and rye on postprandial appetite.

Purpose of the Study:

• To investigate how varying amounts of sourdough and rye in soft bread influence postprandial appetite and energy intake.
• To compare the effects of sourdough and rye breads against a yeast-fermented refined wheat control.

Main Methods:

• Twenty-three healthy volunteers consumed six different breakfast meals featuring test breads with diverse sourdough (9-51%) and rye (35-48%) content.
• Appetite was assessed using visual analogue scales over 4 hours post-meal, followed by an ad libitum lunch to measure energy intake.

Main Results:

• Some sourdough and rye breads showed trends towards reduced hunger and increased fullness compared to the control.
• No significant differences in appetite or subsequent energy intake were observed between the various test breads.
• High sourdough content correlated with increased protein aggregation, suggesting structural changes beyond pH modification.

Conclusions:

• This study does not support a significant effect of sourdough or rye content on postprandial appetite or ad libitum food intake.
• The narrow range of rye content and potential counteracting microstructural changes may explain the lack of observed effects.