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Whole grain flours (e.g., barley, brown rice, buckwheat, whole wheat) were characterized and their effects on the retardation of starch digestion in pastes and cakes were examined. Buckwheat flour had the highest dietary fiber, the lowest starch, and lowered paste viscosities than all other flours. Under in vitro starch digestion, buckwheat and whole wheat flours were highly effective at lowering...
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