The hypoglycemic activity of buckwheat and the underlying mechanisms: A mechanistic review
Buckwheat belongs to the group of pseudocereals with two main species, common
buckwheat (F. esculentum Moench) and Tartary buckwheat (F. tataricum L.). Consumption of …
buckwheat (F. esculentum Moench) and Tartary buckwheat (F. tataricum L.). Consumption of …
The particle sizes of milled wheat fractions affect the in vitro starch digestibility and quality parameters of wire-cut cookies made thereof
LI Mulargia, E Lemmens, K Gebruers, D Pierre… - Food & Function, 2024 - pubs.rsc.org
Slow digestion of starch is linked to various health benefits. The impact of wheat particle size
on in vitro starch digestibility and quality of wire-cut cookies was here evaluated by including …
on in vitro starch digestibility and quality of wire-cut cookies was here evaluated by including …
Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value
Buckwheat flour is a pseudocereal that can be used to improve the nutritional value of staple
food, such as bread. However, substituting wheat flour can be challenging due to potential …
food, such as bread. However, substituting wheat flour can be challenging due to potential …
The roles of a native starch and a resistant dextrin in texture improvement and low glycemic index of biscuits
Low-GI biscuits are commonly produced using whole-grain flour, bran, or soluble dietary
fibers, giving an undesirable texture. New low-GI biscuits containing dietary fibers and with …
fibers, giving an undesirable texture. New low-GI biscuits containing dietary fibers and with …
Potential relation between starch granule-associated proteins and retrogradation properties of buckwheat starch
J Du, Y Qi, S Liu, B Xu - International Journal of Biological Macromolecules, 2024 - Elsevier
To elucidate the effect of starch granule-associated proteins (SGAPs) on retrogradation
properties of buckwheat starch, the retrogradation properties of Tartary buckwheat starch …
properties of buckwheat starch, the retrogradation properties of Tartary buckwheat starch …
Modulation of retrogradation properties by removal and retention of starch granule-associated lipids: A case study on buckwheat and wheat starches
J Du, Y Qi, AH Hamadou, JY Qian, B Xu - Food Research International, 2024 - Elsevier
The objective of this research was to investigate the influence of starch granule-associated
lipids (SGALs) on retrogradation properties of buckwheat and wheat starches. According to …
lipids (SGALs) on retrogradation properties of buckwheat and wheat starches. According to …
Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach
LI Mulargia, E Lemmens, K Korompokis, S Reyniers… - Food Chemistry, 2024 - Elsevier
An I-optimal response surface experimental design revealed impacts of dough moisture
content (DMC, 14–22%) and level of wheat flour substitution (10–50%) by wheat gluten and …
content (DMC, 14–22%) and level of wheat flour substitution (10–50%) by wheat gluten and …
Explicating physicochemical, structural, anti-inflammatory properties and starch digestibility of buckwheat incorporated biscuit
R Kumari, M Gupta - Journal of Food Measurement and Characterization, 2024 - Springer
The public preference for healthy and natural products has prompted the development of
innovative formulations for develo** food products. Hence, in this study, Himalayan …
innovative formulations for develo** food products. Hence, in this study, Himalayan …