Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread.

Foods · 2021 · PMC8000543 · PMID 33804465

Europe PMC DOI

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a negative trendno p-value reported

The energy values of the bread samples showed a negative trend with dietary fiber content.

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a clear trendno p-value reported

Although the effects of fermentation type and temperature on the nutritional composition of the bread samples were significant ( p < 0.05), a clear trend was not observed.

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