Effects of Five Coarse Cereals on Glycemic Index and Edible Quality of Steamed Bread

Effects of Five Coarse Cereals on Glycemic Index and Edible Quality of Steamed Bread

To analyze the effects of five kinds of coarse cereals, namely quinoa, highland barley, black rice, triticale and oat, on the glycemic index (GI) and quality of steamed bread. The 5 kinds of coarse cereals were incorporated to steamed bread at proportions of 10%, 20%, 30%, 40% and 50%. The GI values...

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Bibliographic Details
Main Authors: ZHAO Chen-xu, QI Wen-tao, SONG Ge, HONG Yu, FANG Wei, HUANG Zheng-yu, WANG Yong
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-05-01
Series:Liang you shipin ke-ji
Subjects:
coarse cereals steamed bread
highland barley
low glycemic index
quality evaluation
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250309
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http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250309

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