Wheat dextrin Archives - The Sourdough School

The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Contamination of soil with potentially toxic metals and their bioaccumulation in wheat and associated health risk

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread Making Processes

Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture

Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model

Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System

A review of the role of soluble fiber in health with specific reference to wheat dextrin

Fiber and prebiotics: mechanisms and health benefits