Article

Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum

2017-04-01

Abstract excerpt

The effects of crude malva nut gum (CMG) on the texture, digestion and the glycaemic index (GI) of white bread were investigated. Different CMG levels (0%, 2.5%, 5%, 7.5% and 10% w/w based on weight of flour) were added into a bread formula. The lightness (L*) and loaf‐specific volumes of the bread decreased with increased CMG levels. Firmness of the bread increased with increased CMG content. The in vitro starch...

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Literature Corpus work: ef0401c0-f0b0-5512-8119-ca24baf2b5ae
DOI: 10.1111/ijfs.13369

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