Abstract
Whole foods are generally considered healthier choices compared to processed foods. For nutritional consideration, whole wheat bread is recommended over the white bread. However, it has a similarly high effect on glycemic response (GR) as the white bread. This study is aimed at assessing the microstructure of whole wheat flour (WWF), white flour (WF), chickpea flour (BF), their blends, and dough and the GR of the bread made thereof. Scanning electron microscope analysis showed clear distinctions in the microstructure of the three flours. WWF particle size distribution had the widest spread with a polydispersity index (PDI) of 1.0 (±0.0) and wider average diameter, with z value of 1679.5 (±156.3) compared with the particle size of 658.9 (±160.4) and PDI of 0.740 (±0.04) for WF followed by BF with the particle size of 394.1 (±54.9) and PDI of 0.388 (±0.07) (p < 0.05). The falling number was significantly (p < 0.05) lower for WWF compared to WF or BF, indicating higher alpha-amylase activity. Thus, bread made from WWF without BF substitution exhibited a higher glycemic response similar to the bread made from WF. When partly replaced with BF, the GR of the bread made with WWF or WF reduced significantly (p < 0.05) in healthy individuals.
Highlights
Wheat bread is a basic staple in the diet of people around the world and a major protein source for the less affluent population
The whole wheat flour (WWF), white flour (WF), and blends with chickpea flour (BF) used in the study had moisture contents of 10.58, 10.54, and 7.61%, respectively
The distribution of the particle size of WF, WWF, and BF samples is presented in Table 1 and Figure 1
Summary
Wheat bread is a basic staple in the diet of people around the world and a major protein source for the less affluent population. Majority of research has been dedicated to the improvement of its amino acid profile [1,2,3,4]. Less attention is given to the starch, which is a major component in flour that controls the physical characteristics of dough and baked products made thereof. It is the starch quality that determines the effect on glycemic response (GR) of the bread. Wheat bread is classified as a high glycemic index (GI) food. Rapid elevations in blood glucose after consuming high
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