Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility

2018 ◽  
Vol 82 ◽  
pp. 370-378 ◽  
Author(s):  
Peng Guo ◽  
Jinglin Yu ◽  
Les Copeland ◽  
Shuo Wang ◽  
Shujun Wang
Keyword(s):  
Wheat Flour ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Starch Gelatinization

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

2020 ◽  
Vol 11 (4) ◽  
pp. 3610-3620 ◽  
Author(s):  
Suyun Lin ◽  
Jing Gao ◽  
Xiaoxuan Jin ◽  
Yong Wang ◽  
Zhizhong Dong ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bread Quality ◽  
Starch Digestibility ◽  
Whole Wheat Flour ◽  
In Vitro Starch Digestibility ◽  
Dough Properties ◽  
Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread

2019 ◽  
Vol 284 ◽  
pp. 118-124 ◽  
Author(s):  
Xia Liu ◽  
Kui Lu ◽  
Jinglin Yu ◽  
Les Copeland ◽  
Shujun Wang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Starch Digestibility ◽  
Wheat Bread ◽  
In Vitro Starch Digestibility ◽  
Yam Flour ◽  
Purple Yam

Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility

2019 ◽  
Vol 10 (10) ◽  
pp. 6362-6373 ◽  
Author(s):  
Xuyang Sun ◽  
Chen Yu ◽  
Meixia Fu ◽  
Di Wu ◽  
Chengcheng Gao ◽  
...  
Keyword(s):  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Starch Gelatinization ◽  
Nutritional Components ◽  
Processing Variables

The effects of processing variables on the degree of gelatinization (DG), changes of nutritional components, cooking characteristics and in vitro starch digestibility of extruded whole buckwheat noodles were investigated.

Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 158-163 ◽  
Author(s):  
In Young Bae ◽  
Yujin Jun ◽  
Suyong Lee ◽  
Hyeon Gyu Lee
Keyword(s):  
Wheat Flour ◽  
Starch Digestibility ◽  
Dietary Fibers ◽  
In Vitro Starch Digestibility

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber
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