Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years

Senay Simsek, Bilge Budak, Catherine Suzanne Schwebach, Maribel Ovando-Martínez

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)138-148
Number of pages11
JournalCereal Chemistry
Volume97
Issue number1
DOIs
StatePublished - 1 Jan 2020

Fingerprint

hard red spring wheat
Bread
Starch
breads
Triticum
digestibility
starch
Amylose
wheat
cultivars
Amylopectin
amylose
Flour
Medical problems
flour
Breeding
Molecular weight
Carbohydrates
breeding
amylopectin

Keywords

  • glycemic index
  • historic and modern wheat
  • in vitro starch digestion
  • rapidly digestible starch
  • resistant starch
  • slowly digestible starch

Cite this

Simsek, Senay ; Budak, Bilge ; Schwebach, Catherine Suzanne ; Ovando-Martínez, Maribel. / Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years. In: Cereal Chemistry. 2020 ; Vol. 97, No. 1. pp. 138-148.
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Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years. / Simsek, Senay; Budak, Bilge; Schwebach, Catherine Suzanne; Ovando-Martínez, Maribel.

In: Cereal Chemistry, Vol. 97, No. 1, 01.01.2020, p. 138-148.

Research output: Contribution to journalArticle

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KW - glycemic index

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