The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure-Reference-Cited by-同舟云学术

The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure

Published:2022 Issue:4 Volume:13 Page:1718-1724
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Freitas Daniela¹^ORCID,Souchon Isabelle¹,Le Feunteun Steven¹^ORCID

Affiliation:

1. Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France

Abstract

The rate of starch hydrolysis by salivary α-amylase during oro-gastric digestion was influenced by bread density and was well correlated with the glycemic index.

Funder

Institut National de la Recherche Agronomique

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03901F

Reference38 articles.

1. S. P.Cauvain , in Technology of Breadmaking , Springer International Publishing , New York, USA , 3rd edn, 2015 , ch. 10, p. 279

2. Food sources of carbohydrates in a European cohort of adults

3. International Tables of Glycemic Index and Glycemic Load Values: 2008

4. Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread

5. In vitrocarbohydrate digestibility of whole-chickpea and chickpea bread products

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