Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber

Keyphrases

• Bread 83%
• Bread Products 16%
• Bread Structure 16%
• Compact Structure 16%
• CT Analysis 16%
• Daily Diet 16%
• Diet-related Chronic Diseases 16%
• Fiber Blends 50%
• Fiber Coating 16%
• Functional Ingredients 16%
• Global Prevalence 16%
• Glucose Level 16%
• Gluten Network 16%
• Glycemic Index and Glycemic Load 16%
• Health Benefits 16%
• Homogeneous Structure 16%
• In Vivo Glycemic Response 100%
• Inulin 16%
• Methylcellulose 16%
• Micro-CT Imaging 16%
• Microstructural Changes 16%
• Microstructural Characterization 100%
• Obesity 16%
• Physical Barrier 16%
• Porosity 16%
• Postprandial Glucose 16%
• Quantitative micro-CT 16%
• Rapidly Available Glucose 16%
• Small Diameter 16%
• Soluble Dietary Fiber 100%
• Starch 16%
• Starch Digestibility 33%
• Starch Digestion 33%
• Starchy Foods 16%
• Structure Thickness 16%
• Type 2 Diabetes Mellitus (T2DM) 16%
• Wheat Bread 16%
• White Bread 100%

Food Science

• Digestibility 66%
• Glycemic Index 16%
• Soluble Dietary Fiber 100%
• White Bread 100%
• Whole Wheat Bread 16%