Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers

The aim is to upgrade the formulation to produce wheat bread with lower starch digestibility by supplemented with Qingke flour. Physiochemical properties of multi-scale Qingke flours were examined to select the most satisfied Qingke flour for breadmaking. Data showed multi-scale Qingke samples diffe...

Descripción completa

Detalles Bibliográficos
Autores principales: Lin, Shang, Huang, Bingyu, Liu, Shuxiang, Liu, Yaowen, Zhang, Qing, Qin, Wen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534235/
https://www.ncbi.nlm.nih.gov/pubmed/37780254
http://dx.doi.org/10.1016/j.fochx.2023.100855

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534235/
https://www.ncbi.nlm.nih.gov/pubmed/37780254
http://dx.doi.org/10.1016/j.fochx.2023.100855

Ejemplares similares