Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fe...

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Detalles Bibliográficos
Autores principales: Demirkesen-Bicak, Hilal, Arici, Muhammet, Yaman, Mustafa, Karasu, Salih, Sagdic, Osman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000543/
https://www.ncbi.nlm.nih.gov/pubmed/33804465
http://dx.doi.org/10.3390/foods10030514

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000543/
https://www.ncbi.nlm.nih.gov/pubmed/33804465
http://dx.doi.org/10.3390/foods10030514

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