Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage

European Food Research and Technology

Volumn 242, Issue 10, 2016, Pages 1747-1753

  Amaral, Olga ^a,b   Guerreiro, Catarina S ^b   Gomes, Ana ^c   Cravo, Marília ^b  

^a INSTITUTO POLITÉCNICO DE BEJA   (Portugal)

^b INSTITUTO DE MEDICINA MOLECULAR   (Portugal)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Resistant starch; Retrogradation; Storage; Wheat bread

Indexed keywords

ENERGY STORAGE; FOOD PRODUCTS; MOISTURE; STARCH;

HEALTHY INDIVIDUALS; PROCESSING CONDITION; RESISTANT STARCH; RETROGRADATION; SMALL INTESTINE; STARCH DEGRADATION; STORAGE CONDITION; WHEAT BREADS;

FOOD STORAGE;

EID: 84961839055     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2674-4     Document Type: Article

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