Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles-Reference-Cited by-同舟云学术

Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles

Published:2016-01 Issue:1 Volume:93 Page:100-103
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bae In Young¹,Kim Hyeon Ji²,Inglett George E.³,Lee Suyong²

Affiliation:

1. Department of Food and Fermentation, Far East University, Gamgok, Eumseong-gun, Chungcheongbuk-do, 76-32, South Korea.

2. Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, South Korea.

3. Cereal Products and Food Science Research Unit, National Center for Agricultural Utilization Research, ARS, USDA, 1815 N. University Street, Peoria, IL 61604, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-04-15-0063-N

Reference17 articles.

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

2. The influence of a (1?3)(1?4)-?-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta

3. The influence of moisture content on the thermal conductivity of a knitted structure

4. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

5. Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?

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