Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

Food Science and Biotechnology

Volumn 22, Issue 5, 2013, Pages 1-7

  Bae, In Young ^b   Lee, Hong Im ^a   Ko, Aera ^a   Lee, Hyeon Gyu ^a  

^a Hanyang University   (South Korea)

^b Far East University   (South Korea)

Author keywords

cake making; in vitro starch digestibility; predicted glycemic index; whole grain

Indexed keywords

CAKE-MAKING; GLYCEMIC INDEX; IN-VITRO; NUTRITIONAL VALUE; STARCH DIGESTIONS; TEXTURAL PROPERTIES; WHOLE GRAINS; WHOLE WHEAT FLOURS;

CROPS; NUTRITION;

STARCH;

EID: 84887562682     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0216-4     Document Type: Article

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