Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles

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

Food & Function ◽

10.1039/c9fo02587a ◽

2020 ◽

Vol 11 (4) ◽

pp. 3610-3620 ◽

Cited By ~ 4

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 ◽

Dough Properties ◽

Whole Wheat

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

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

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.04.012 ◽

2018 ◽

Vol 82 ◽

pp. 370-378 ◽

Cited By ~ 27

Author(s):

Peng Guo ◽

Jinglin Yu ◽

Les Copeland ◽

Shuo Wang ◽

Shujun Wang

Keyword(s):

Wheat Flour ◽

Starch Digestibility ◽

Starch Gelatinization

Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats

Journal of Cereal Science ◽

10.1016/j.jcs.2016.05.001 ◽

2016 ◽

Vol 70 ◽

pp. 85-90 ◽

Cited By ~ 12

Author(s):

Sandrayee Brahma ◽

Steven A. Weier ◽

Devin J. Rose

Keyword(s):

Physicochemical Properties ◽

Starch Digestibility ◽

Whole Grain ◽

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

Food Chemistry ◽

10.1016/j.foodchem.2019.01.025 ◽

2019 ◽

Vol 284 ◽

pp. 118-124 ◽

Cited By ~ 13

Author(s):

Xia Liu ◽

Kui Lu ◽

Jinglin Yu ◽

Les Copeland ◽

Shujun Wang ◽

...

Keyword(s):

Wheat Flour ◽

Starch Digestibility ◽

Wheat Bread ◽

Yam Flour ◽

Purple Yam

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

LWT ◽

10.1016/j.lwt.2015.07.071 ◽

2016 ◽

Vol 65 ◽

pp. 158-163 ◽

Cited By ~ 15

Author(s):

In Young Bae ◽

Yujin Jun ◽

Suyong Lee ◽

Hyeon Gyu Lee

Keyword(s):

Wheat Flour ◽

Starch Digestibility ◽

Dietary Fibers ◽

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

LWT ◽

10.1016/j.lwt.2019.01.034 ◽

2019 ◽

Vol 111 ◽

pp. 527-533 ◽

Cited By ~ 14

Author(s):

Yanfei Cao ◽

Fengjie Zhang ◽

Peng Guo ◽

Shuang Dong ◽

Hongjun Li

Keyword(s):

Wheat Flour ◽

Starch Digestibility ◽

Dough Rheology ◽

Potato Pulp ◽

Steamed Bread

Impact of Dietary Fibers from Various Source in Wheat Flour Gel Model: Aspect of Suitability of Processing and In Vitro Starch Digestibility

Food Engineering Progress ◽

10.13050/foodengprog.2013.17.4.297 ◽

2013 ◽

Vol 17 (4) ◽

pp. 297-304 ◽

Cited By ~ 2

Author(s):

Hong Im Lee ◽

◽

Hyeon Gyu Lee ◽

In Young Bae

Keyword(s):

Wheat Flour ◽

Starch Digestibility ◽

Dietary Fibers ◽

Effects of Germination on the Physicochemical Properties, In Vitro Starch Digestibility, and Antioxidative Activity of White Quinoa (Chenopodium quinoa Willd.)

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2018.47.12.1268 ◽

2018 ◽

Vol 47 (12) ◽

pp. 1268-1273

Author(s):

Hye-Kyung Goh ◽

Young-Tack Lee

Keyword(s):

Physicochemical Properties ◽

Antioxidative Activity ◽

Chenopodium Quinoa ◽

Starch Digestibility ◽

Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

LWT ◽

10.1016/j.lwt.2021.110885 ◽

2021 ◽

Vol 141 ◽

pp. 110885

Author(s):

Bazila Naseer ◽

Haroon Rashid Naik ◽

Syed Zameer Hussain ◽

Imtiyaz Zargar ◽

Beenish ◽

...

Keyword(s):

Glycemic Index ◽

Carboxymethyl Cellulose ◽

Starch Digestibility ◽

Gluten Free ◽

Textural Characteristics ◽

Baking Conditions ◽

Low Glycemic Index

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

LWT ◽

10.1016/j.lwt.2021.111008 ◽

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 ◽

Insoluble Dietary Fiber