UK: Have scientists found a replacement for wheat flour in white bread?

Published 2021년 1월 11일

Tridge summary

Researchers from the Quadram Institute and King’s College London have developed a new ingredient, PulseON®, derived from chickpeas, to replace wheat flour in bread. This ingredient has been shown to improve glycaemic response in people, meaning it helps control blood sugar levels and reduce the risk of type 2 diabetes. The ingredient is milled using a unique process that preserves the plant cell wall structures, making its starch more resistant to digestion. The study replaced zero percent, 30 percent, and 60 percent of wheat flour in a standard white bread recipe with PulseON®, resulting in a 40 percent lower blood glucose response compared to control breads. The textures and tastes of the PulseON®-enriched breads were similar to white bread, and the ingredient also increased the fibre and protein content.

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Original content

Researchers from the Quadram Institute and King’s College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycaemic response (the rise in blood sugar observed after eating a meal) of people eating white bread. The research team claims the new ingredient uses specially developed milling and drying processes that preserve cellular structure, making its starch more resistant to digestion. Developing food products that contain more of this resistant starch would help to control blood glucose levels and reduce the risk of type 2 diabetes. Starch from wheat is a major source of dietary carbohydrate, but in bread and many other processed foods it is quickly digested to glucose in the body, causing a large spike in blood glucose levels. There is a large body of evidence that links long-term consumption of foods that provoke high glycaemic responses to the development of type 2 diabetes. With this condition on the rise, along with ...

Source: New Food Magazine