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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 8
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Food composition and analysis

High insoluble fibre content increases in vitro starch digestibility in partially baked breads

Felicidad RondaDepartment of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, SpainCorrespondence[email protected]
,
Pablo RiveroDepartment of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
,
Pedro A. CaballeroDepartment of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
&
Joan Quilez
Pages 971-977 | Published online: 24 May 2012

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Xingli Liu, Taihua Mu, Hongnan Sun, Miao Zhang, Jingwang Chen & Maire Laure Fauconnier. (2017) Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars. International Journal of Food Sciences and Nutrition 68:2, pages 167-178.
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Articles from other publishers (14)

Lei Wang, Denghua Shi, Jie Chen, Huina Dong & Ling Chen. (2023) Effects of Chinese chestnut powder on starch digestion, texture properties, and staling characteristics of bread. Grain & Oil Science and Technology 6:2, pages 82-90.
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Clelia Covino, Angela Sorrentino, Prospero Di Pierro & Paolo Masi. (2023) Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time. Foods 12:7, pages 1407.
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Hilal Bilgic & Ilkay Sensoy. (2023) Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers. Food Structure 35, pages 100302.
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Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Paola Littardi & Emma Chiavaro. (2022) Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. European Food Research and Technology 248:5, pages 1227-1237.
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Xikun Lu, Margaret A. Brennan, Wenqiang Guan, Jie Zhang, Li Yuan & Charles S. Brennan. (2021) Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods 10:4, pages 731.
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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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Syahrizal Muttakin, Thomas E. Moxon & Ourania Gouseti. 2019. Interdisciplinary Approaches to Food Digestion. Interdisciplinary Approaches to Food Digestion 29 67 .
Alison Parrett, Hannah Harris & Christine A. Edwards. 2016. Carbohydrates in Food. Carbohydrates in Food 333 376 .
Yi-Tien Chen, Sy-Yu Shiau & Jhong-Tai Fu. (2016) Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour. International Journal of Food Engineering 12:4, pages 411-419.
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Ming-Yin Wu & Sy-Yu Shiau. (2015) Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality. Journal of Food Processing and Preservation 39:6, pages 549-558.
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Evelyn Lau, Yean Yean Soong, Weibiao Zhou & Jeyakumar Henry. (2015) Can bread processing conditions alter glycaemic response?. Food Chemistry 173, pages 250-256.
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Cristina M. Rosell. 2015. Minimally Processed Foods. Minimally Processed Foods 173 192 .
Jhong-Tai Fu, Sy-Yu Shiau & Rei-Chu Chang. (2014) Effect of Calamondin Fiber on Rheological, Antioxidative and Sensory Properties of Dough and Steamed Bread. Journal of Texture Studies 45:5, pages 367-376.
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Felicidad Ronda, Joan Quilez, Valentín Pando & Yrjö H. Roos. (2014) Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread. Journal of Food Engineering 131, pages 116-123.
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