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Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective.
Mollakhalili-Meybodi N, Ehrampoush MH, Hajimohammadi B, Mosaddegh MH. Mollakhalili-Meybodi N, et al. Food Sci Nutr. 2022 Sep 15;11(1):284-294. doi: 10.1002/fsn3.3060. eCollection 2023 Jan. Food Sci Nutr. 2022. PMID: 36655070 Free PMC article.
This study was done to evaluate the impacts of long chain, native and short chain inulin (L-, N-, and S-type inulin, respectively) at 8%, 10%, 12%, 14%, and 16% w/w as Inulin Reconstituted Wheat Flour (IRWF) with similar gluten: carbohydrate ratio of wheat flour (at 10%, 1 …
This study was done to evaluate the impacts of long chain, native and short chain inulin (L-, N-, and S-type inulin, respectively) at …
Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type.
Shiri A, Ehrampoush MH, Yasini Ardakani SA, Shamsi F, Mollakhalili-Meybodi N. Shiri A, et al. Among authors: mollakhalili meybodi n. Food Sci Nutr. 2021 Sep 6;9(11):6139-6151. doi: 10.1002/fsn3.2567. eCollection 2021 Nov. Food Sci Nutr. 2021. PMID: 34760245 Free PMC article.
The highest specific volume (1.47 0.04 cm(3) g(-1)) and the lowest hardness (40.97 0.87 N) are observed in A(30)R(70)SL which seems to be induced by its potential to form gel. ...
The highest specific volume (1.47 0.04 cm(3) g(-1)) and the lowest hardness (40.97 0.87 N) are observed in A(30)R(70)SL which seems t …