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Glycemic index and phenolics of partially-baked frozen bread with sourdough

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Pages 26-33 | Published online: 17 Aug 2010

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Mohammed E. Hefni, Anette Thomsson & Cornelia M. Witthöft. (2021) Bread making with sourdough and intact cereal and legume grains – effect on glycaemic index and glycaemic load. International Journal of Food Sciences and Nutrition 72:1, pages 134-142.
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Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, Carmen Rodica Pop, Simona Maria Man, Andreea Pușcaș, Floricuța Ranga, Sonia Ancuța Socaci, Ersilia Alexa, Adina Berbecea, Cristina Anamaria Semeniuc & Vlad Mureșan. (2023) Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014. Foods 12:5, pages 1096.
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Georgia Chatonidi, Jonas Poppe & Kristin Verbeke. (2023) Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials. Trends in Food Science & Technology 133, pages 127-137.
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Luping Fang, Weijun Wang, Zhixia Dou, Jie Chen, Yuecheng Meng, Liqin Cai & Yanhua Li. (2023) Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough. LWT 174, pages 114438.
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Kati Katina, Kaisa Poutanen & Marco Gobbetti. 2023. Handbook on Sourdough Biotechnology. Handbook on Sourdough Biotechnology 303 324 .
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Hilal Demirkesen-Bicak, Muhammet Arici, Mustafa Yaman, Salih Karasu & Osman Sagdic. (2021) Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread. Foods 10:3, pages 514.
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Dubravka Novotni, Michael Gänzle & João Miguel Rocha. 2021. Trends in Wheat and Bread Making. Trends in Wheat and Bread Making 129 172 .
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Zheng Zhao, Taihua Mu & Hongnan Sun. (2019) Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs. Journal of Food Processing and Preservation 43:9.
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Pasquale Catzeddu. 2019. Flour and Breads and their Fortification in Health and Disease Prevention. Flour and Breads and their Fortification in Health and Disease Prevention 177 188 .
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Nikoleta S. Stamataki, Amalia E. Yanni & Vaios T. Karathanos. (2017) Bread making technology influences postprandial glucose response: a review of the clinical evidence. British Journal of Nutrition 117:7, pages 1001-1012.
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Yuthana Phimolsiripol, Ubonrat Siripatrawan, Supanimit Teekachunhatean, Sutee Wangtueai, Phisit Seesuriyachan, Suthat Surawang, Thunnop Laokuldilok, Joe M. Regenstein & Christiani Jeyakumar Henry. (2017) Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum . International Journal of Food Science & Technology 52:4, pages 1035-1041.
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S Bo, M Seletto, A Choc, V Ponzo, A Lezo, A Demagistris, A Evangelista, G Ciccone, M Bertolino, M Cassader & R Gambino. (2017) The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial. Food Research International 92, pages 40-47.
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Vlasios Goulas, Evgenios Stylos, Maria Chatziathanasiadou, Thomas Mavromoustakos & Andreas Tzakos. (2016) Functional Components of Carob Fruit: Linking the Chemical and Biological Space. International Journal of Molecular Sciences 17:11, pages 1875.
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Michael Prückler, Cindy Lorenz, Akihito Endo, Manuel Kraler, Klaus Dürrschmid, Karel Hendriks, Francisco Soares da Silva, Eric Auterith, Wolfgang Kneifel & Herbert Michlmayr. (2015) Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread. Food Microbiology 49, pages 211-219.
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Carolina Gonzalez-Anton, Maria Rico, Estefania Sanchez-Rodriguez, Maria Ruiz-Lopez, Angel Gil & Maria Mesa. (2015) Glycemic Responses, Appetite Ratings and Gastrointestinal Hormone Responses of Most Common Breads Consumed in Spain. A Randomized Control Trial in Healthy Humans. Nutrients 7:6, pages 4033-4053.
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Mehmet Hayta & Büşra Polat. 2014. Nutraceutical and Functional Food Processing Technology. Nutraceutical and Functional Food Processing Technology 211 234 .
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Barbara Borczak, Elżbieta Sikora, Marek Sikora & Duška Ćurić. (2013) Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins. Starch - Stärke 65:11-12, pages 969-975.
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Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel & Duška Ćurić. (2013) Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough. International Journal of Food Science & Technology, pages n/a-n/a.
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Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel, Martina Bituh, Filip Dujmić & Duška Ćurić. (2012) Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough. Journal of Cereal Science 55:2, pages 120-125.
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Barbara Borczak, Elżbieta Sikora, Marek Sikora & Ingrid Van Haesendonck. (2011) The impact of sourdough addition to frozen stored wheat-flour rolls on glycemic response in human volunteers. Starch - Stärke 63:12, pages 801-807.
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