An in-vitro dynamic intestinal model, food system was developed, that can describe the effect of intestinal motility on mass transfer. The absorption of glucose and the digestion of breads in the presence of simulated gut motilities were studied to highlight the importance of mixing in digestion. The contribution of mixing to mass transfer, can help to point out the likely molecular mechanisms underpinning glycaemia-lowering contributions of dietary fibres observed in-vivo.The model introduce mixing through segmentation and peristaltic wave-like motions, similar to in-vivo phenomena, to simulate in-vivo mixing mechanism. The effect of segmentation, peristalsis and viscous digesta properties on the kinetics of glucose absorption and bread digestion were studied. It was found that segmentation had a greater effect on transportation of sugars than peristalsis, enhancing uptake by 37%. Viscosity of the lumenal phase was also found to have a significant effect, decreasing uptake by 33%. However, there is a threshold, where where mass transfers becomes independent/ limiting of both viscosity and mixing, described by the Sherwood number as a function of viscosity. Different bread formulations containing non-digestible soluble carbohydrates (guar fibre) were investigated and shown to slow starch digestion by 52%. Breads containing arabinoxlyan, fibre fractions (AX), from two different cultivars in the bread recipe at ~15% (AX1) and ~17% (AX2) slowed digestion and showed different digestibility profiles. AX1 showed greater digestibility than AX2, absorbing a total of 8.9 mM and 5.9 mM respectively at the end of 2.5 hours. AX1 displayed an increase in overall mass transport coefficient 1.08 x10-07 m/s, by one order of magnitude faster than AX2. These reduction in comparison to unmodified white breads, suggests the benefits of soluble fibres on blood plasma glucose levels. However, the overall extent and rate of starch breakdown to blood glucose in-vitro may not be due primarily on the viscosity of the digest alone.