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In-vitro availability of starch in cereal products |
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| Authors: | Patrice Le Fran ois |
| Affiliation: | Patrice Le François |
| Abstract: | The in-vitro availability of starch in Heudebert breads and Lu biscuits was assessed. Starch digestibility increased in the order semi-sweet biscuits, muesli, wholemeal breads, white breads, French toast, extruded crispbread. The results confirm that manufacturing conditions play a determinant role in starch availability in vitro. |
| Keywords: | Starch in-vitro availability cereals baked goods |