15 Jun 2018 --- The structure of cereal foods has an impact on their digestion process and satiating capacity, a doctoral research conducted by Saara Pentikäinen, a research scientist at VTT in Finland, has found. Foods that consumers envision to be more filling produce higher feeling levels of satiety and foods that hydrate easily may also produce higher feelings of satiety. Furthermore, nutrients dissolved from the cereal foods into saliva and the body are higher in rye than wheat bread. Cereal foods are a significant source of carbohydrates, protein, vitamins and minerals and they can provide over half of all the dietary fiber (DF) depending on the population.
