. 2021 Mar 1;10(3):514. doi: 10.3390/foods10030514

Table 6.

Starch fractions of bread samples.

Samples	RS (g/100 g)	RDS (g/100 g)	SDS (g/100 g)	TS (g/100 g)	HI	eGI
	Wheat flour breads
1W30	8.88 ± 0.52 ^B,b	11.56 ± 0.62 ^B,c	24.67 ± 0.94 ^A,a	45.35 ± 0.13 ^A,b	91.08 ± 2.84 ^A,c	60.8 ± 1.09 ^A,c
1W25	10.61 ± 0.75 ^B,a	15.39 ± 0.58 ^A,b	21.31 ± 0.06 ^A,b	47.36 ± 0.84 ^A,a,b	93.97 ± 0.48 ^A,b,c	63.91 ± 0.18 ^A,b
CW	2.35 ± 0.95 ^c	23.35 ± 0.91 ^a	23.95 ± 1.20 ^b	49.99 ± 1.17 ^a	133.08 ± 2.60 ^a	78.94 ± 0.99 ^a
2W30	11.77 ± 0.38 ^A,b	12.85 ± 0.74 ^A,b	22.26 ± 0.03 ^B,a	47.06 ± 1.99 ^A,a	92.95 ± 2.16 ^A,b	63.52 ± 0.83 ^A,b
2W25	13.66 ± 0.33 ^A,a	13.12 ± 0.06 ^B,b	22.69 ± 0.75 ^A,a	49.69 ± 0.25 ^A,a	89.26 ± 0.62 ^B,b	62.1 ± 0.24 ^A,b
CW	2.35 ± 0.95 ^c	23.35 ± 0.91 ^a	23.95 ± 1.20 ^b	49.99 ± 1.17 ^a	133.08 ± 2.60 ^a	78.94 ± 0.99 ^a
	Whole wheat flour breads
1WW30	5.12 ± 0.22 ^B,b	9.53 ± 0.90 ^A,b	22.74 ± 0.54 ^A,a	37.66 ± 1.57 ^A,a	87.49 ± 2.06 ^A,c	61.42 ± 0.79 ^A,c
1WW25	6.07 ± 0.96 ^B,a	14.97 ± 0.24 ^A,a	17.11 ± 0.18 ^A,c	38.19 ± 1.33 ^A,a	100.45 ± 1.99 ^A,b	66.39 ± 0.76 ^A,b
CWW	2.86 ± 0.65 ^c	16.14 ± 0.92 ^a	20.58 ± 1.37 ^b	39.66 ± 0.48 ^a	127.85 ± 0.64 ^a	76.93 ± 0.25 ^a
2WW30	16.93 ± 0.71 ^A,a	8.32 ± 1.10 ^B,b	11.77 ± 0.93 ^A,c	36.66 ± 1.57 ^A,a	68.29 ± 0.8 ^B,c	54.05 ± 0.31 ^B,c
2WW25	15.22 ± 1.25 ^A,b	8.24 ± 0.80 ^B,b	15.30 ± 0.64 ^A,b	39.03 ± 1.24 ^A,a	76.59 ± 0.94 ^B,b	57.23 ± 0.36 ^B,b
CWW	2.86 ± 0.65 ^c	16.14 ± 0.92 ^a	20.58 ± 1.37 ^b	39.66 ± 0.48 ^a	127.85 ± 0.64 ^a	76.93 ± 0.25 ^a

RS: resistant starch, RDS: rapidly digestible starch, SDS: slowly digestible starch, HI: hydrolysis index, eGI: estimated glycemic index. The mean value ± standard deviations of quadruplet analysis are given. A–B: Different uppercase letter in same column indicates effect of fermentation type at same temperature, a–c: different lowercase letter in same column indicates effect of temperature for same fermentation types (p < 0.05).