Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat

Nowadays, consumers are paying more and more attention to healthy eating, and unfortunately, insulin resistance and type 2 diabetes are affecting many people. In general, people are paying more attention to the consumption of fibre-rich foods. In our study, we developed high-fibre ready-to-bake flou...

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Veröffentlicht in:	Processes 2023-01, Vol.11 (2), p.389
Hauptverfasser:	Szőke-Trenyik, Eszter, Mihalkó, József, Sipos, Péter, Szabó, Balázs P
Format:	Artikel
Sprache:	eng
Schlagworte:	Cardiovascular disease Diabetes mellitus (non-insulin dependent) Flour Food consumption Insulin Insulin resistance Inulin Mixing ratio Mixtures Nutrition Raw materials Salvia columbariae Seeds Type 2 diabetes Wheat
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