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  • Novel Hybrid Cereal Tritordeum Bakes and Digests Differently Than Wheat, Study Finds

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bioengineer.org /1 week ago

Novel Hybrid Cereal Tritordeum Bakes and Digests Differently Than Wheat, Study Finds

A new industrial-scale study shows the barley-wheat hybrid tritordeum forms weaker gluten but delivers higher protein digestibility and five times more resistant starch than bread...

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Sources covering Starch Digestibility

bioengineer.org

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Agriculture Rheology baking quality bread wheat food matrix fresh pasta gluten proteins in vitro digestion lutein milling resistant starch starch digestibility

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