Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility-Reference-Cited by-同舟云学术

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

Author:

Lin Suyun¹²³⁴⁵^ORCID,Gao Jing¹²³⁴⁵^ORCID,Jin Xiaoxuan¹²³⁴⁵,Wang Yong⁶⁷⁸⁹¹⁰,Dong Zhizhong⁶⁷⁸,Ying Jian⁶⁷⁸,Zhou Weibiao¹²³⁴⁵^ORCID

Affiliation:

1. Department of Food Science and Technology

2. National University of Singapore

3. Singapore 117542

4. Singapore

5. National University of Singapore (Suzhou) Research Institute

6. COFCO Nutrition & Health Research Institute

7. Beijing 102209

8. China

9. Beijing Advanced Innovation Center for Food Nutrition and Human Health

10. Beijing Technology & Business University

Abstract

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

Funder

National Basic Research Program of China

Ministry of Education - Singapore

Agency for Science, Technology and Research

National University of Singapore

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference46 articles.

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