Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fe...

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Bibliographic Details
Main Authors: Hilal Demirkesen-Bicak, Muhammet Arici, Mustafa Yaman, Salih Karasu, Osman Sagdic
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
sourdough
starch fractions
fermentation
glycemic index
bread
texture
Online Access:https://www.mdpi.com/2304-8158/10/3/514

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