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Volumn 19, Issue 2, 2010, Pages 188-194

Rising methods and leavening agents used in the production of bread do not impact the glycaemic index

Author keywords

Bread; Fermentation; Flour; Glycaemic index; Yeast

Indexed keywords

AVENA; SECALE CEREALE;

EID: 77955062857     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (8)

References (14)
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  • 3
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  • 4
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    • Atkinson, F.S.1    Foster-Powell, K.2    Brand-Miller, J.C.3
  • 5
    • 33947281364 scopus 로고    scopus 로고
    • Influence of bread volume on glycaemic response and satiety
    • Burton P, Lightowler HJ. Influence of bread volume on glycaemic response and satiety. Br J Nutr. 2006;96:877.
    • (2006) Br J Nutr , vol.96 , pp. 877
    • Burton, P.1    Lightowler, H.J.2
  • 6
    • 0022483387 scopus 로고
    • Low glycemic response to traditionally processed wheat and rye products: Bulgur and pumpernickel bread
    • Jenkins DJ, Wolever TM, Jenkins AL, Giordano C, Giudici S, Thompson LU et al. Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. Am J Clin Nutr. 1986;43:516-20.
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    • Jenkins, D.J.1    Wolever, T.M.2    Jenkins, A.L.3    Giordano, C.4    Giudici, S.5    Thompson, L.U.6
  • 7
    • 33644817207 scopus 로고    scopus 로고
    • A dietary exchange of common bread for tailored bread of low gly-caemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance
    • Östman EM, Frid AH, Groop LC, Björck IME. A dietary exchange of common bread for tailored bread of low gly-caemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance. Eur J Clin Nutr. 2006;60:334-41.
    • (2006) Eur J Clin Nutr , vol.60 , pp. 334-341
    • Östman, E.M.1    Frid, A.H.2    Groop, L.C.3    Björck, I.M.E.4
  • 8
    • 0029055862 scopus 로고
    • Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans
    • Liljeberg HGM, Lonner CH, Bjorck IME. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J Nutr. 1995;125:1503-11.
    • (1995) J Nutr , vol.125 , pp. 1503-1511
    • Liljeberg, H.G.M.1    Lonner, C.H.2    Bjorck, I.M.E.3
  • 10
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    • AOAC. 16th Edition. Arlington, VA: Association of Official Analytical Chemists
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    • The use of the glycemic index in predicting the blood glucose response to mixed meals
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    • Wolever, T.M.1    Jenkins, D.J.2
  • 14
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    • Sourdough bread: Starch digestibility and postprandial glycemic response
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.