Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads.

Abstract

Gluten-free flours (buckwheat, quinoa, sorghum and teff) were fermented using obligate heterofermentative strain Weissella cibaria MG1 (Wc) and facultative heterofermentative Lactobacillus plantarum FST1.7 (Lp). Starch hydrolysis of breads with and without sourdough (controls) was analyzed in vitro using enzymatic digestion followed by dialysis (10-11 kDa… (More)
DOI: 10.1039/c3fo60505a

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@article{Wolter2014InfluenceOS, title={Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads.}, author={Anika Wolter and A Hager and Emanuele Zannini and Elke Karin Arendt}, journal={Food & function}, year={2014}, volume={5 3}, pages={564-72} }