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Water absorbing properties of rye products contribute to satiety

July 5, 2017


Photo: VTT Technical Research Centre of Finland


Rye products are known to be more effective in maintaining satiety compared to other foods such as wheat products. Tests conducted by the VTT Technical Research Centre of Finland indicate that the structure of the rye food also makes a big difference: porous, moisture-absorbent rye breads and puffs are particularly effective in maintaining satiety. Read more at VTT's website.


The results of the study were published in the journal Food Quality and Preference. Reference: Pentikäinen, S., Sozer, N., Närväinen, J., Sipilä, K., Alam, S. A., Heiniö, R.-L., Paananen, J., Poutanen, K., Kolehmainen, M. (2017). Do rye product structure, product perceptions and oral processing modulate satiety? Food Quality and Preference, 60(April), 178–187. Link to the article.

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Chalmers University of Technology
SE-412 96 Gothenburg