Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread - Hu, Yingrui; Jia, Yiqing; Li, Zhilin; Wang, Zhishuang; Wei, Ting; Bi, Feifei; Wang, Yurou; Qin, Yuyue; Khan, Afsar; Liu, Yaping; Cheng, Guiguang (Foods, 2025)
Keywords: Acceptability; antioxidant capacity; Antioxidants; Aroma compounds; Bioflavonoids; Bread; bread recipe; Carbohydrates; Chronic illnesses; Diabetes; Dietary fiber; Dietary minerals; Digestibility; Ethylenediaminetetraacetic acid; Fermentation; Flavones; Flavonoids; Flour; Food; Food additives industry; Formulations; functional characteristics; Glycemic index; Humidity; Hydrolysis; in vitro digestion; Ingredients; Lifestyles; Microbiota; Mushrooms; Natural & organic foods; Nutrients; Nutrition research; Obesity; Phenolic compounds; Polyphenols; Powder; Proteins; Rice; Sensory evaluation; Sensory properties; Specific volume; Starch; volatile compounds; Wheat; Maryland; China; Europe; Japan; volatile compounds; glycemic index; functional characteristics; antioxidant capacity; bread recipe; in vitro digestion