Effect of high-amylose starch branching enzyme II wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response

High-amylose starch branching enzyme II (sbeII) mutant wheat has potential to be low-glycaemic compared to conventional wheat; however, the effects of bread made from sbeII wheat flour on glycaemic response and product quality require investigation. We report the impact of white bread made from sbeI...

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Detalles Bibliográficos
Autores principales: Corrado, Marina, Ahn-Jarvis, Jennifer H., Fahy, Brendan, Savva, George M., Edwards, Cathrina H., Hazard, Brittany A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2022
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8820503/
https://www.ncbi.nlm.nih.gov/pubmed/35079762
http://dx.doi.org/10.1039/d1fo03085j

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8820503/
https://www.ncbi.nlm.nih.gov/pubmed/35079762
http://dx.doi.org/10.1039/d1fo03085j

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