Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

<div>Response-surfaces for water loss (WL) (a) and cutting force (CutF) (b) effect of green banana flour concentration (CGF) and baking improver concentration (CBI) and response-surfaces for specific volume (SV) (c), CutF (d), and elasticity (El) (e) effect of corn flour concentration (CCF) and baking improver concentration (CBI).</div>

Journal of Food Quality

fig1

Figure 1

Figure 1: Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution 