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

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

Characterization of Lentinus edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel

2017 ◽  
Vol 224 ◽  
pp. 294-301 ◽  
Author(s):  
Haining Zhuang ◽  
Zhongqiu Chen ◽  
Tao Feng ◽  
Yan Yang ◽  
Jingsong Zhang ◽  
...  
Keyword(s):  
Wheat Starch ◽  
Starch Digestibility ◽  
Lentinus Edodes ◽  
In Vitro Starch Digestibility ◽  
Starch Gel
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