Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility

LWT ◽  
2019 ◽  
Vol 111 ◽  
pp. 527-533 ◽  
Author(s):  
Yanfei Cao ◽  
Fengjie Zhang ◽  
Peng Guo ◽  
Shuang Dong ◽  
Hongjun Li
Keyword(s):  
Wheat Flour ◽  
Starch Digestibility ◽  
Dough Rheology ◽  
In Vitro Starch Digestibility ◽  
Potato Pulp ◽  
Steamed Bread

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

Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method

2020 ◽  
Vol 11 (11) ◽  
pp. 9881-9891
Author(s):  
Tiantian Fu ◽  
Liya Niu ◽  
Yun Li ◽  
Dongming Li ◽  
Jianhui Xiao
Keyword(s):  
Blood Glucose ◽  
Starch Digestibility ◽  
Eating Quality ◽  
Cooking Method ◽  
In Vitro Starch Digestibility ◽  
Cooked Rice ◽  
High Glycemic Index ◽  
Staple Diet

Cooked rice (CR) is a staple diet for many people, but exhibits the high glycemic index that makes it difficult to control the blood glucose.

The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110332
Author(s):  
Fatemeh Sardabi ◽  
Mohammad Hossein Azizi ◽  
Hassan Ahmadi Gavlighi ◽  
Ali Rashidinejad
Keyword(s):  
Starch Digestibility ◽  
Wheat Bread ◽  
In Vitro Starch Digestibility ◽  
White Wheat ◽  
Seed Husk ◽  
Moringa Peregrina

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

scholarly journals Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

LWT ◽  
2017 ◽  
Vol 82 ◽  
pp. 446-453 ◽  
Author(s):  
Sandra Pérez-Quirce ◽  
Athina Lazaridou ◽  
Costas G. Biliaderis ◽  
Felicidad Ronda
Keyword(s):  
Molecular Weight ◽  
Rice Flour ◽  
Quality Parameters ◽  
Starch Digestibility ◽  
Dough Rheology ◽  
In Vitro Starch Digestibility ◽  
Flour Dough
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