Impact of storage on starch digestibility and texture of a high-amylose wheat bread
M. Corrado, P. Zafeiriou, J. H. Ahn-Jarvis, G. M. Savva, C. H. Edwards, B. A. Hazard
This study examines how storage affects starch digestibility and texture of high-amylose wheat bread compared to wild-type bread, finding sbeII bread resists staling better.
bioRxiv · Jul 4, 2022Biochemistry