Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread

The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in the wheat bread. The physical and nutritional quality of wheat bread enriched with 20 % sprouted oat flour was compared. The polyphenols and γ-aminobutyric acid increased, wh...

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Detalles Bibliográficos
Autores principales: Cao, Hongwei, Wang, Chong, Li, Ranqing, Guan, Xiao, Huang, Kai, Zhang, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532797/
https://www.ncbi.nlm.nih.gov/pubmed/36211788
http://dx.doi.org/10.1016/j.fochx.2022.100428

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532797/
https://www.ncbi.nlm.nih.gov/pubmed/36211788
http://dx.doi.org/10.1016/j.fochx.2022.100428

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