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Effects of leavening agent and time on bread texture and in vitro starch digestibility

Angeles Garcia-Hernandez1, Cesar Roldan-Cruz2, Eduardo J Vernon-Carter3

  • 1Facultad de Ciencias Químicas, Universidad Veracruzana-Región Xalapa, Calle de La Pérgola S/N, Zona Universitaria, 91000 Xalapa, VER México.

Journal of Food Science and Technology
|May 9, 2022
PubMed

Keywords:
In vitro digestibilityLeavening agentLeavening timeTextureWhite bread

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