Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber (DF), thermal properties, texture, starch hydrolysis and resistant starch (RS) contents, in freshly baked and stored samples. The DF content in fresh