Abstract
ABSTRACTThe extent of gelatinization and in vitro digestibility of starch in shortbread, hard sweet cookies, soda crackers, a crispbread type product based on wheat, sugar wafer base, fruit cake and bread were determined. The first three products differed little in either starch gelatinization or digestibility from raw wheat starch. Among the other products, these two properties increased in the order of crisp‐bread, wafer base, fruit cake, and bread. These variations were explained in terms of prebaking water content, baking time at high moisture level which favored higher values and the presence of other ingredients such as sugar and fat which decreased both parameters.
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