Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread

Abstract

Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift toward consumption of whole wheat bread. There has been some indication that the rate and amount of starch digestibility of whole wheat breads may be lower than for their refined flour counterparts. This research investigated the components of whole wheat bread that may reduce starch digestibility and impact nutritional quality. Six formulations of flour were used, which included two refined flours, two whole wheat flours, and two whole wheat flours with added starch. The starch was added to whole wheat flours to increase the starch level to that of the refined flour so that we can determine whether or not the dilution of the starch in whole wheat bread was a factor in lowering the estimated glycemic index (eGI) of whole wheat bread. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC International Approved Method 10‐09.01, and eGI by the Englyst assay. Whole wheat breads had significantly (P < 0.05) higher mineral, protein, arabinoxylan, and phenolic acid contents, as well as significantly (P < 0.05) lower eGI. The starch molecular weight was also significantly (P < 0.05) higher for whole wheat and whole wheat + starch breads compared with white breads. The eGIs of refined flour breads were 93.1 and 92.7, whereas the eGIs of whole wheat and whole wheat + starch breads ranged from 83.5 to 85.1. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.