Glycemic index, glycemic load and glycemic response: an international scientific consensus summit from the international carbohydrate quality consortium (ICQC). Nutr Metab Cardiovasc Dis. 2015;25:795–815. Article CAS PubMed Google Scholar Judson PL, Al Sawah E, Marchion DC, Xiong Y, Bicaku E...
Agglutinin is found in the germ of the wheat and is thought to interfere with the production and release of leptin, the hormone that signals fullness or satiety. When combined with amylopectin and glutenin, you have a very vicious trifecta: together, they trigger a dependency on foods high in...
Buckwheat contains resistant starch that has a lowglycemic index. Foods with low glycemic ratings are those that don’t cause an increase in the blood sugarlevel. Studies indicate that these foods help withweight lossand blood sugar control and may lower the risk of type-2diabetes. Another fact...
Whole bread is prepared with whole grain flour containing the germ and the bran of the grain. Very often valued for its richness in fiber (and its effect on intestinal transit), it is particularly satiating. In this study, 50% of whole grain millet or sorghum flour was used to replace w...
one grind separates the husk, another the endosperm, another the germ, another the pericarp, etc. "white flour" is typically just the ground bits of the seed endosperm. there are many grades of "how fine" a flour is ground. additionally, "whole wheat" grind include parts other than the ...
PubMed: Effect of wheat bran upon gastro-intestinal transit in germ-free and conventional rats. PubMed: Capillary gas chromatographic determination of naphthalene in bran and wheat germ products. PubMed: [Volatile fatty acids in the rumen of sheep fed a synthetic diet]. PubMed: The influence ...
Carob germ proteins have been shown to have functional properties similar to wheat gluten enabling formulation and production of yeast leavened gluten-free baked goods from a true dough rather than a stiff batter. The purpose of this res... BM Smith,SR Bean,TJ Herald,... - 《Journal of Fo...
[12]. Lack of dough stability or tolerance to over mixing could be related to the dilution of semolina with bran or germ as fewer storage proteins are available to form a gluten matrix. Other researchers have reported that dough stability decreases with increase in bran concentration [13]. In...
nearly half of the nutrients naturally found in a whole wheat berry within the first 24 hours following extraction.After 72 hours (three days), nearly all of the nutrients are lost, including most of the B vitamins, vitamin E, and fiber that are present in the bran and germ of wheat ...
Germ and Endosperm of the grain. The Bran contains most of the seeds fibrous properies, forms the outer layer of the seed and is rich in nutrients such as niacin, thiamine, riboflavin, magnesium, phosphorus, iron and zinc. The Germ being the part where new plants sprout contains Niacin, ...