Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2894-2
Abstract: A low glycaemic index (GI) in bakery products can be associated with a decrease of cardiovascular disease and a protective role against the development and management of non-insulin-dependent diabetes. In this study, the impact of… read more here.
Keywords: saccharomyces cerevisiae; different strains; white wheat; wheat bread ... See more keywords
Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour
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DOI: 10.1371/journal.pone.0227826
Abstract: Dietary fibre (DF) has multiple health benefits and wheat grains are major sources of DF for human health. However, DF is depleted in white wheat flour which is more widely consumed than wholegrain. The major… read more here.
Keywords: wheat flour; flour; wheat; qtl ... See more keywords