Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread

Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production index) of the steamed breads with different ra...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Mengying JIANG, Yiming ZHAO, Minge JING, Yu CHENG, Ruonan ZHAO, Hua HANG, Haohao SUN
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-07-01
Subjects:	black rice spent grain steamed bread antioxidant resistant starch glycemic index
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080213