Comparative study of nutritional quality of potato-wheat steamed and baked breads made with four cultivated potato flour

Liu, Xingli; Mu, Tai-Hua; Sun, Hongnan; Zhang, Miao; Chen, Jing-Wang; Fauconnier, Marie-Laure

doi:10.1080/09637486.2016.1226272

Article (Scientific journals)

Comparative study of nutritional quality of potato-wheat steamed and baked breads made with four cultivated potato flour

Liu, Xingli; Mu, Tai-Hua; Sun, Hongnan et al.

2016 • In International Journal of Food Sciences and Nutrition, p. 12

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/197033

DOI
10.1080/09637486.2016.1226272

PubMed
27608859

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Keywords :

Potato flour; Steamed and baked breads; Antioxidant activity; In vitro starch digestibility; Nutritional quality; Grey relation analysis

Abstract :

[en] Bread is traditional staple food in western and oriental countries varying in both the ingredients used, preparation methods, and heating methods applied, which are mainly used as an energy source because of high carbohydrate. Baked bread is popular in western countries. While steamed bread is a type of fermented and steamed wheat-based food of Chinese origin, and represents ∼40% of the wheat consumption in China.

Disciplines :

Chemistry
Food science

Author, co-author :

Liu, Xingli

Mu, Tai-Hua

Sun, Hongnan

Zhang, Miao

Chen, Jing-Wang

Fauconnier, Marie-Laure ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie générale et organique

Language :

English

Title :

Comparative study of nutritional quality of potato-wheat steamed and baked breads made with four cultivated potato flour

Publication date :

09 September 2016

Journal title :

International Journal of Food Sciences and Nutrition

ISSN :

0963-7486

eISSN :

1465-3478

Publisher :

Taylor & Francis, Abingdon, United Kingdom

Pages :

12 p.

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

http://www.tandfonline.com/doi/full/10.1080/09637486.2016.1226272

Available on ORBi :

since 19 May 2016

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