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Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and b...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Hamit Koksel, Buket Cetiner, Vladimir P. Shamanin, Z. Hazal Tekin-Cakmak, Inna V. Pototskaya, Kevser Kahraman, Osman Sagdic, Alexey I. Morgounov
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2023-09-01
Schriftenreihe:Foods
Schlagworte:
purple wheat
blue wheat
bread quality
glycemic index
dietary fiber
Online-Zugang:https://www.mdpi.com/2304-8158/12/18/3376
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