Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

In this study, the functional properties of a mixture consisting of Tremella aurantialba powder (TAP) and wheat flour were investigated. Further, the effects of adding 0%, 1%, 3%, 5%, and 10% TAP on the physical properties of bread, as well as its glucose release, microstructure, and rheology during...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food science 2023-12, Vol.88 (12), p.4853-4866
Hauptverfasser: Feng, Hui, Luo, Lifei, Wang, Liyan, Ding, Yangyue, Sun, Liping, Zhuang, Yongliang
Format: Artikel
Sprache:eng
Schlagworte:
Barriers
Bread
Dialysis
digesta
Digestion
Flour
Glucose
in vitro digestion
Microstructure
Moisture content
Natural & organic foods
Physical properties
Rheological properties
Rheology
Sensory evaluation
Starch
Starch - chemistry
Tremella aurantialba
Triticum - chemistry
Water content
Wheat
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:In this study, the functional properties of a mixture consisting of Tremella aurantialba powder (TAP) and wheat flour were investigated. Further, the effects of adding 0%, 1%, 3%, 5%, and 10% TAP on the physical properties of bread, as well as its glucose release, microstructure, and rheology during in vitro simulated digestion were studied. The water‐holding, oil‐holding, and swelling capacities of wheat flour were significantly enhanced (p 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.16795