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The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production

机译：不同方法对小麦粉酶抗性淀粉含量和血糖指数值的影响并在饼干生产中使用这种面粉

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摘要

Production flow diagram that was formed for the preparation of flour samples

机译：形成用于制备面粉样品的生产流程图

著录项

期刊名称 Journal of Food Science and Technology
作者
Cihadiye Candal; Mustafa Erbas;
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作者单位

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年(卷),期 2019(56),9
年度 2019
页码 4110–4120
总页数 11
原文格式 PDF
正文语种
中图分类营养学;
关键词

机译：膳食纤维;酶抗性淀粉;血糖指数;健康的生活;小麦粉;饼干;
入库时间 2022-08-21 12:12:34

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专利

1. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production [J] . Candal Cihadiye, Erbas Mustafa Journal of Food Science and Technology . 2019,第9期

机译：不同方法对小麦粉酶抗性淀粉含量和血糖指数值的影响，并在饼干生产中使用这面粉
2. Pasting alters glycemic index, antioxidant activities, and starch‐hydrolyzing enzyme inhibitory properties of whole wheat flour [J] . Stephen A. Adefegha, Tosin A. Olasehinde, Ganiyu Oboh Food Science & Nutrition . 2018,第6期

机译：糊化会改变全麦面粉的血糖指数，抗氧化活性和淀粉水解酶抑制特性
3. Changes in Resistant Starch Content and Glycemic Index of Pre-Gelatinized Gayam ( Inocarfus fagifer Forst.) Flour [J] . A. Wijanarka, T. Sudargo, E. Harmayani, Pakistan journal of nutrition: PJN . 2016,第7期

机译：预先糊化的Gayam（Inocarfus fagifer Forst。）面粉抗性淀粉含量和血糖指数的变化
4. Protein composition and starch effects of wheat flour and its relationship with breadmaking quality of wheat [C] . Patricia Rayas-Duarte, Zorba J. Hernandez-Estrada North American Thermal Analysis Society conference . 2019

机译：小麦粉的蛋白质组成和淀粉效应及其与面包品质的关系
5. Structural Characterization and Glycemic Attributes of Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Extracted Starch [D] . Zhong, Yingxin. 2019

机译：中间小麦草（薄孔中间）粉和萃取淀粉的结构表征及血糖属性
6. Pasting alters glycemic index antioxidant activities and starch‐hydrolyzing enzyme inhibitory properties of whole wheat flour [O] . Stephen A. Adefegha, Tosin A. Olasehinde, Ganiyu Oboh 2018

机译：糊化会改变全麦面粉的血糖指数抗氧化活性和淀粉水解酶抑制特性
7. DETERMINATION OF GLYCEMIC SCORE OF PROCESSED FOOD FROMudWHOLE WHEAT (Triticum aestivum L.) FLOUR DEWATA’S VARIETY INudTERMS OF AMYLOSE CONTENT AND STARCH DIGESTIBILITY [O] . Febrine Pentadini, Silvia Andini, Sri Hartini, 2014

机译：从ud中测定加工食品的糖组分全麦（Triticum aestivum L.）面粉的变种淀粉含量和淀粉消化率的条款

The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production

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