Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index-Reference-Cited by-同舟云学术

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Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

Published:2013-09-07 Issue:5 Volume:22 Page:1-7
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Bae In Young,Lee Hong Im,Ko Aera,Lee Hyeon Gyu

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-013-0216-4.pdf

Reference26 articles.

1. Hwang CK, Han PV, Zabetian A, Ali MK, Narayan KMV. Rural diabetes prevalence quintuples over twenty-five years in low- and middle-income countries: A systematic review and meta-analysis. Diabetes Res. Clin. Prac. 96: 271–285 (2012)

2. International Diabetes Federation. IDF Diabetes Atlas. Available from: http://idf.org/diabetesatlas .

3. Slavin J. Whole grains and human health. Nutr. Res. Rev. 17: 99–110 (2003)

4. Hung PV, Maeda T, Morita N. Dough and bread qualities of flours with hole waxy wheat flour substitution. Food Res. Int. 40: 273–279 (2007)

5. Jenkins DJ, Wolever TM, Jenkins AL, Giordano C, Giudici S, Thompson LU, Kalmusky J, Josse RG, Wong GS. Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. Am. J. Clin. Nutr. 43: 516–520 (1986)

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