Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage

Resistant starch (RS) is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals. RS appears to confer considerable health benefits. Processing conditions and ingredients may influence the formation of RS in foodstuffs. The aim of the...

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Bibliographic Details
Main Author: Amaral, Olga (author)
Other Authors: Guerreiro, Catarina S. (author), Gomes, Ana (author), Cravo, Marília (author)
Format: article
Language:eng
Published: 2019
Subjects:
Resistant starch
Wheat bread
Retrogradation
Storage
Indexação Scopus
Indexação ISI
Online Access:http://hdl.handle.net/20.500.12207/4808
Country:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/4808

Internet

http://hdl.handle.net/20.500.12207/4808

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