Resistant starch formation during baking -effect of baking time and temperature and variations in the recipe
- 1 July 1985
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 181 (1) , 4-8
- https://doi.org/10.1007/bf01124798
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Effects of processing on starch availability In vitro and In vivo. II. Drum-drying of wheat flourJournal of Cereal Science, 1984
- Dietary fibre in bread and corresponding flours ?Formation of resistant starch during bakingZeitschrift für Lebensmittel-Untersuchung und Forschung, 1984
- Chemical changes in carbohydrates produced by thermal processingJournal of Chemical Education, 1984
- Starch and non‐starch polysaccharides in some cereal foodsJournal of the Science of Food and Agriculture, 1983
- Rapid enzymic assay of insoluble and soluble dietary fiberJournal of Agricultural and Food Chemistry, 1983
- Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivoStarch ‐ Stärke, 1983
- Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetatesThe Analyst, 1982
- Staling of white pan bread: Fundamental causes∗C R C Critical Reviews in Food Science and Nutrition, 1981
- Incomplete Absorption of the Carbohydrate in All-Purpose Wheat FlourNew England Journal of Medicine, 1981
- Digestibility in vitro of dry mashed potato productsJournal of the Science of Food and Agriculture, 1970