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| In vitro amylolysis | WT bread | sbeII bread |
|---|---|---|
| C 90 (%) | 91.3 ± 2.9 | 78.3 ± 3.7* |
| C ∞ (%) | 91.6 | 85.4 |
| k (min−1) | 0.048 | 0.030 |
| r 2 | 0.99 | 0.99 |
| Sum of squares | 1706 | 767 |
Calculated using standard energy conversion factors (EC 2008/100 and 90/496).
Nitrogen-to-protein conversion factor = 6.25.
Determined by NMR.
Determined by ion exchange chromatography, calculated by difference.
AOAC method 985.29 (‘Prosky method’), which includes RS type 3 (retrograded starch).
