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See the whole paper at:

http://theses.lub.lu.se/scripta-archive/2007/08/13/tec_1220/ANNE_NILSSON...

5.1.1.2. Importance of food structure
A late evening meal with boiled barley kernels was particularly prone to lower glucose response at a following standardised breakfast, compared with a WWB evening meal (P<0.05, -46 % in Paper I, and -33 % in Paper IV). In addition, the enclosure of barley kernels into bread (Paper III) did not deteriorate the beneficial effect on glucose tolerance seen with boiled barley kernels. Interestingly, the barley kernels which were cut (1 – 2 times) prior to the baking of the bread displayed similar benefits on over night glucose tolerance as did the whole barley kernels (Paper III). This is an important finding when aiming at exploiting the benefits of barley kernels in the form of new and palatable low-GI cereal products with optimal benefits on blood glucose regulation. On the other hand, destroying the structure of the barley kernels by milling and then cooking the whole grain flour to a porridge, resulted in a product devoid of the benefits displayed by the whole barley kernels (Paper II). These results indicate the importance of maintaining the botanical structure and/or the dietary fibre matrix.

The test meals included in Paper IV were; wheat kernels, rye kernels, oat kernels, barley kernels, whole grain barley flour porridge (made from flour of the same barley kernels), and WWB with addition of barley DF (Lyckeby Stärkelsen, Kristianstad, Sweden). The cereal kernels used were commercially available non specified Swedish varieties. The barley and oat kernels were kindly provided by Finax (Finax AB, Helsingborg, Sweden), and the wheat- and rye kernels from Nord Mills (Nord Mills AB, Malmö, Sweden). The amount of barley DF added to the WWB meal was intended to correspond to the total DF content naturally occurring in an equi-starch portion of boiled barley kernels.