Digestibilities of flour of white wheat, barley, potato, sweet potato, are 5^-11 percent Mrs.) in unripe starch state and in gelatinization, digestibilities are up to 2030 percent (3hrs.).
And in two states, digestibilities of flour of potato and sweet potato are lower than barley and white wheat flour.
If it is not gelatinization, digestibilities of biscuit and cracker are much lower than popped cake (290). In gelatinization, digestibilities of biscuit and cracker (19^29%, 3hrs.) are similiar to gelatinized flour of materials.
Digestibilities of bread and castera is 21~32 percent, it is similiar to gelatinized flour of materials. And bread is higher than castera.
Digestibility of on the marketing weaning food (II) (156, 3hrs.) is much lower than food ( I ) (24.1o,. 3hrs.)
When the date of manufacturing passed 1~2 months, digestibility of ´some cookies have a tendency to low.
When mothers choice the infant weaning food, they consider metritional value (420%) and digestibility (2700). Also when they make weaning food at home, they generally use flour of rice (41%) and white wheat (23,0).
And they think, the rate of digestion is 4910 in the rice flour and white wheat (230,0/).
It was sort of cooked of rice (161,0) and weaning food on the marketing (13o), which accepts to good digest. Also it was sort of biscuits (44,0) which comparatively high choice snack food.
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