Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

British Journal of Nutrition

Volumn 98, Issue 6, 2007, Pages 1196-1205

  De Angelis, Maria ^a   Rizzello, Carlo G ^a   Alfonsi, Giuditta ^a   Arnault, Philip ^b   Cappelle, Stefan ^b   Di Cagno, Raffaella ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Puratos NV   (Belgium)

Author keywords

Glycaemic index; Lactobacilli; Oat fibre; White wheat bread

Indexed keywords

ACETIC ACID; DEXTRAN; GLUCOSE; LACTIC ACID; STARCH;

ACIDIFICATION; ADULT; AROMA; ARTICLE; CONTROLLED STUDY; DIETARY FIBER; DOUGH; FEMALE; FERMENTATION; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; HUMAN EXPERIMENT; HYDROLYSIS; IN VIVO STUDY; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; MALE; NORMAL HUMAN; NUTRIENT CONTENT; OAT; ORGANOLEPTIC PROPERTY; PH; SACCHAROMYCES CEREVISIAE; TASTE; WHEAT;

ADULT; ANALYSIS OF VARIANCE; AREA UNDER CURVE; AVENA SATIVA; BREAD; CONSUMER SATISFACTION; DIETARY CARBOHYDRATES; DIETARY FIBER; FAGOPYRUM; FEMALE; FLOUR; FOOD TECHNOLOGY; GLYCEMIC INDEX; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOBACILLUS; MALE; MIDDLE AGED; NUTRITIVE VALUE; STARCH; TRITICUM;

LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM;

EID: 36649001569     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114507772689     Document Type: Article

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