Can bread processing conditions alter glycaemic response?

Food Chemistry

Volumn 173, Issue , 2015, Pages 250-256

  Lau, Evelyn ^a   Soong, Yean Yean ^a   Zhou, Weibiao ^b   Henry, Jeyakumar ^a,c  

^a AGENCY FOR SCIENCE   (Singapore)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Bread; Glycaemic response; Processing

Indexed keywords

BAKERIES; PROCESSING; STARCH;

BREAD; GLYCAEMIC INDICES; GLYCAEMIC RESPONSE; IN-VITRO; PROCESSING CONDITION; STAPLE FOOD; STARCH DIGESTIBILITIES; WHEAT FLOURS;

FOOD PRODUCTS;

CARBOHYDRATE; GLUCOSE; STARCH; GLUCOSE BLOOD LEVEL;

ADULT; ARTICLE; BREAD; CARBOHYDRATE ANALYSIS; CLINICAL ARTICLE; DIGESTION; FOOD PROCESSING; GLUCOSE BLOOD LEVEL; HUMAN; IN VITRO STUDY; MACRONUTRIENT; MALE; NORMAL HUMAN; PROTEIN CONTENT; ANALYSIS; CHEMISTRY; FEMALE; FLOUR; FOOD HANDLING; GLYCEMIC INDEX; METABOLISM; PROCEDURES; WHEAT; YOUNG ADULT;

ADULT; BLOOD GLUCOSE; BREAD; DIGESTION; FEMALE; FLOUR; FOOD HANDLING; GLYCEMIC INDEX; HEALTHY VOLUNTEERS; HUMANS; MALE; STARCH; TRITICUM; YOUNG ADULT;

EID: 84908518278     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.040     Document Type: Article

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