Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.

@article{Ronda2010ProlongedFS,
  title={Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.},
  author={Felicidad Ronda and Manuel G{\'o}mez and Joan M. Qu{\'i}lez},
  journal={International journal of food sciences and nutrition},
  year={2010},
  volume={61 6},
  pages={
          624-9
        }
}
We have studied the effect of the frozen storage time of industrially produced partially-baked wheat bread on starch digestibility, as the conventional production process is substantially modified for this type of bread, and alterations in its nutritional characteristics are therefore possible. The objective of the present study was to determine the effects of frozen storage on in vitro starch digestibility of partially-baked bread after final bake, with the Englyst analytical method. The… CONTINUE READING
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