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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...
Autores principales: | Hu, Han, Lin, Huihui, Xiao, Lei, Guo, Minqi, Yan, Xi, Su, Xueqian, Liu, Lianliang, Sang, Shangyuan |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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