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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...

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Principais autores: Hamit Koksel, Buket Cetiner, Vladimir P. Shamanin, Z. Hazal Tekin-Cakmak, Inna V. Pototskaya, Kevser Kahraman, Osman Sagdic, Alexey I. Morgounov
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-09-01
coleção:Foods
Assuntos:
purple wheat
blue wheat
bread quality
glycemic index
dietary fiber
Acesso em linha:https://www.mdpi.com/2304-8158/12/18/3376
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