Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread
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 microst...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/8834960 |
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| author | Tasleem A. Zafar Ahmed Aldughpassi Abdulwahab Al-Mussallam Amani Al-Othman |
| author_facet | Tasleem A. Zafar Ahmed Aldughpassi Abdulwahab Al-Mussallam Amani Al-Othman |
| author_sort | Tasleem A. Zafar |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-fdb9e392e60c4303bb8c015fa5b58d19 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-fdb9e392e60c4303bb8c015fa5b58d192025-02-03T06:46:27ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/88349608834960Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan BreadTasleem A. Zafar0Ahmed Aldughpassi1Abdulwahab Al-Mussallam2Amani Al-Othman3Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, KuwaitDepartment of Food Science & Nutrition, College of Life Sciences, Kuwait University, KuwaitDepartment of Chemical Engineering, College of Engineering and Petroleum, Kuwait University, KuwaitDepartment of Computer Science, Kuwait Institute for Scientific Research, KuwaitWhole 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.http://dx.doi.org/10.1155/2020/8834960 |
| spellingShingle | Tasleem A. Zafar Ahmed Aldughpassi Abdulwahab Al-Mussallam Amani Al-Othman Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread International Journal of Food Science |
| title | Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread |
| title_full | Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread |
| title_fullStr | Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread |
| title_full_unstemmed | Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread |
| title_short | Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread |
| title_sort | microstructure of whole wheat versus white flour and wheat chickpea flour blends and dough impact on the glycemic response of pan bread |
| url | http://dx.doi.org/10.1155/2020/8834960 |
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