High insoluble fibre content increases in vitro starch digestibility in partially baked breads

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 8, 2012, Pages 971-977

  Ronda, Felicidad ^a   Rivero, Pablo ^a   Caballero, Pedro A ^a   Quilez, Joan ^b,c  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^c INSTITUTO DE SALUD CARLOS III   (Spain)

Author keywords

Fibre; Part baked bread; SEM microstructure; Starch digestibility; Time of fermentation

Indexed keywords

GLUTEN; INULIN; STARCH;

ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIET SUPPLEMENTATION; DIETARY FIBER; DIGESTION; FERMENTATION; FOOD FREEZING; FOOD HANDLING; HUMAN; HYDROLYSIS; KINETICS; MECHANICS; METABOLISM; MICROBIOLOGY; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SURFACE PROPERTY;

BREAD; COOKING; DIETARY FIBER; DIGESTION; FERMENTATION; FOOD HANDLING; FOOD, FORTIFIED; FROZEN FOODS; GLUTENS; HUMANS; HYDROLYSIS; INULIN; KINETICS; MECHANICAL PHENOMENA; MICROSCOPY, ELECTRON, SCANNING; PHYSICOCHEMICAL PHENOMENA; SOLUBILITY; STARCH; SURFACE PROPERTIES;

TRITICUM AESTIVUM;

EID: 84868653149     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.690025     Document Type: Article

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