Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time-Reference-Cited by-同舟云学术

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Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time

Published:2024-06 Issue: Volume:22 Page:101298
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Păucean Adriana,Șerban Larisa-Rebeca,Chiș Maria Simona,Mureșan Vlad,Pușcaș Andreea,Man Simona Maria,Pop Carmen Rodica,Socaci Sonia Ancuța,Igual Marta,Ranga Floricuța,Alexa Ersilia,Berbecea Adina,Pop Anamaria

Publisher

Elsevier BV

Reference81 articles.

1. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread;Ahmed;Journal of Food Science,2020

2. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose;Amoako;Current Opinion in Food Science,2016

3. Thirty years of knowledge on sourdough fermentation: A systematic review;Arora;Trends in Food Science and Technology,2021

4. Cultivated ancient wheats (Triticum spp.): A potential source of health-beneficial food products;Arzani;Comprehensive Reviews in Food Science and Food Safety,2017

5. Effect of lactic fermentation on antioxidant capacity of rye sourdough and bread;Banu;Food Science and Technology Research,2010

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Glycaemic Index of Bakery Products and Possibilities of Its Optimization;Applied Sciences;2024-07-11

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