Oat β-glucan containing bread increases the glycaemic profile
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2017.02.027
Abstract: Abstract A net postprandial glucose increment beyond 2 h has been shown to improve glucose and appetite regulation at a subsequent meal. Such an improved glycaemic profile (GP) has been reported for bread containing guar gum.… read more here.
Keywords: containing bread; glycaemic profile; oat glucan; bread ... See more keywords
The use of glucan-containing grain materials in the technology of foam-like pastries
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Technology International"
DOI: 10.15673/fst.v12i3.1042
Abstract: This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage… read more here.
Keywords: foam like; grain materials; flour water; glucan containing ... See more keywords