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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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Autores principales: Zafar, Tasleem A., Aldughpassi, Ahmed, Al-Mussallam, Abdulwahab, Al-Othman, Amani
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7557900/
https://www.ncbi.nlm.nih.gov/pubmed/33083447
http://dx.doi.org/10.1155/2020/8834960
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author Zafar, Tasleem A.
Aldughpassi, Ahmed
Al-Mussallam, Abdulwahab
Al-Othman, Amani
author_facet Zafar, Tasleem A.
Aldughpassi, Ahmed
Al-Mussallam, Abdulwahab
Al-Othman, Amani
author_sort Zafar, Tasleem A.
collection PubMed
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.
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spelling pubmed-75579002020-10-19 Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread Zafar, Tasleem A. Aldughpassi, Ahmed Al-Mussallam, Abdulwahab Al-Othman, Amani Int J Food Sci Research Article 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. Hindawi 2020-10-05 /pmc/articles/PMC7557900/ /pubmed/33083447 http://dx.doi.org/10.1155/2020/8834960 Text en Copyright © 2020 Tasleem A. Zafar et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Zafar, Tasleem A.
Aldughpassi, Ahmed
Al-Mussallam, Abdulwahab
Al-Othman, Amani
Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread
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
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7557900/
https://www.ncbi.nlm.nih.gov/pubmed/33083447
http://dx.doi.org/10.1155/2020/8834960
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