Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread

To investigate the effect of oat bran on bread quality and the mechanism of reducing the glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β-glucan (0.858%) were individually added to determine the expansion of dough, the specific volume, texture, color, GI, starc...

Descripción completa

Detalles Bibliográficos
Autores principales: Hu, Han, Lin, Huihui, Xiao, Lei, Guo, Minqi, Yan, Xi, Su, Xueqian, Liu, Lianliang, Sang, Shangyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455579/
https://www.ncbi.nlm.nih.gov/pubmed/36076808
http://dx.doi.org/10.3390/foods11172622

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455579/
https://www.ncbi.nlm.nih.gov/pubmed/36076808
http://dx.doi.org/10.3390/foods11172622

Ejemplares similares