*2.7. Bread Preparation*

Wheat flour and other dry ingredients as a % on the weight of flour basis, including sugar (5%), salt (1.8%), yeas<sup>t</sup> (3%), Benecel methylcellulose, and hydroxypropylmethylcellulose (2%) (Ashland, Covington, KY, USA), were mixed using a Kitchen-Aid bowl mixer at speed 53 rpm for 1 min. The levels of CTE incorporated into this formulation were 5%, 10%, and 20% (*w*/*w*) of the wheat flour basis, by adding to mix with other dry ingredients. Based on the wheat flour, vegetable oil (6%), white egg (40%), and milk (70%) were added and then mixed together at speed of 160 rpm for 10 min. After that, the batter was poured into a mold, placed at 30 ◦C and 90% relative humidity for 50 min, and baked at 150 ◦C for 40 min. The loaf was removed from the mold and cooled at room temperature. The bread sample was packed in a sealed polyethylene bag until analysis. After baking, the in vitro starch hydrolysis of the bread with or without CTE was determined to indicate the in vitro starch digestibility and pGI. The bread samples were weighed (1 g) and mixed with distilled water (10 mL) while stirring for 10 min. The in vitro starch digestion of the bread was performed according to the above-mentioned method. A control bread was prepared using the same procedure, without the CTE.
