Effect of high-amylose<i>starch branching enzyme II</i>wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response
Marina Corrado, Jennifer Ahn‐Jarvis, Brendan Fahy, George M. Savva, Cathrina H. Edwards, Brittany Hazard
Abstract
wheat produces bread with lower starch digestibility than conventional white bread.
Topics & Concepts
PostprandialFood scienceStarchAmyloseChemistryResistant starchBiologyBiotechnologyInsulinFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry