The aim of this study was to produce healthy breads capable of reducing postprandial glycemia. Macronutrient composition, in vivo hypoglycemic effect, microstructure, and sensory properties of the products were investigated. The mixing ratios of the main materials in Japanese wheat flour, whole wheat flour, and whole rye were 100:0:0 (No.1), 20:40:40 (No.2), and 20:0:80 (No.3), respectively. Total dietary fiber level was higher in Nos. 2 and 3 than in No.1 and especially, insoluble fiber level was considerably high in the former two. Glycemic index was lower in Nos. 2 and 3 than in No.1. The closed pore structure was observed in Nos. 2 and 3, in contrast, the opened pore structure was observed in No.1. There were significant differences (p<...
Intake of wholegrain foods, as well as foods with slow glycemic response, is associated with reduced...
The aim of this study was to develop healthy wholegrain and high fibre bread products with sensory a...
This study evaluated the impact of different gluten-free bread's inner structure on oral processing ...
The aim of this study was to produce healthy breads capable of reducing postprandial glycemia. Macro...
This study entails quality assessment of whole grain bread produced from composite flours of quality...
Bread is a major staple food consumed daily in all parts of the world. A significant part of the hum...
Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or so...
Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The...
The consumption of composite flour, such as green banana and corn flour, is related to maintain stab...
Chemical composition, baking process and structure of breads influence their degradation in digestio...
Rye flour bread is a relatively new development. This productis a functional food rich in flavonoids...
The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sen...
Bread is a rich source of available starch and complex carbohydrates and hence an important part of ...
Breads with different microstructure (starch granule structure and continuous matrix) and mechanical...
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the pos...
Intake of wholegrain foods, as well as foods with slow glycemic response, is associated with reduced...
The aim of this study was to develop healthy wholegrain and high fibre bread products with sensory a...
This study evaluated the impact of different gluten-free bread's inner structure on oral processing ...
The aim of this study was to produce healthy breads capable of reducing postprandial glycemia. Macro...
This study entails quality assessment of whole grain bread produced from composite flours of quality...
Bread is a major staple food consumed daily in all parts of the world. A significant part of the hum...
Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or so...
Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The...
The consumption of composite flour, such as green banana and corn flour, is related to maintain stab...
Chemical composition, baking process and structure of breads influence their degradation in digestio...
Rye flour bread is a relatively new development. This productis a functional food rich in flavonoids...
The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sen...
Bread is a rich source of available starch and complex carbohydrates and hence an important part of ...
Breads with different microstructure (starch granule structure and continuous matrix) and mechanical...
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the pos...
Intake of wholegrain foods, as well as foods with slow glycemic response, is associated with reduced...
The aim of this study was to develop healthy wholegrain and high fibre bread products with sensory a...
This study evaluated the impact of different gluten-free bread's inner structure on oral processing ...