white bread
Selected indexed studies
- The impact of freezing and toasting on the glycaemic response of white bread. (Eur J Clin Nutr, 2008) [PMID:17426743]
- White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural. (Food Chem, 2024) [PMID:39111036]
- Increasing fibre in white flour and bread: Implications for health and processing. (Nutr Bull, 2023) [PMID:37904716]
_Worker-drafted node — pending editorial review._
Connections
white bread helps
Sources
- The impact of freezing and toasting on the glycaemic response of white bread. (2008) pubmed
- White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural. (2024) pubmed
- Increasing fibre in white flour and bread: Implications for health and processing. (2023) pubmed
- Swapping White for High-Fibre Bread Increases Faecal Abundance of Short-Chain Fatty Acid-Producing Bacteria and Microbiome Diversity: A Randomized, Controlled, Decentralized Trial. (2024) pubmed
- Using salted egg white in steamed bread: Impact on functional and structural characteristics. (2024) pubmed
- Staling white pan bread: fundamental causes. (1981) pubmed
- Glycemic impact and health: new horizons in white bread formulations. (2011) pubmed
- Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance. (2024) pubmed
- Relationship between bread and obesity. (2015) pubmed
- Isolation of Amyloid-like Protein Aggregates (APA) from white bread and their characterisation. (2023) pubmed