The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina
The production of bread using coarse semolina (CS), rich in intact cells, was hypothesized to be a good strategy for limiting starch accessibility. However, during long mixing, cell wall porosity increases and CS presence decreases bread cohesiveness, leading to high starch accessibility. To address...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003257 |
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