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Yasuhiro Funatsu, Akie Nagata, Akira Tanaka, Yukio Nishio, Yoshihisa Nakagawa, Tomohito Iwasaki, Isamu Kaneda and Naoki Mafune 1 Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University, Ebetsu, Hokkaido 069-8501 2 Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido 069-8501 3 Food Processing Research Center, Industrial Technology Research Department, Hokkaido Research Organization, Ebetsu, Hokkaido 069-0836 4 Yutaka Foods Inc., Yamamuro, Toyama 930-8006 5 Toyama Food Research Institute, Toyama Prefectural Agricultural, Forestry & Fisheries Research Center, Yoshioka, Toyama 939-8153

The Hypoglycemic Effect and Palatability of Doughnuts and Pound Cakes Prepared Using Combinations of Japanese Whole Rye, Whole-Wheat and Wheat Flours