Jump to main content
Jump to site search


Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

Abstract

Whole-wheat flour (WWF) is increasingly popular because of the healthy benefits of whole grains. This study investigated the effect of WWF particle size on dough property, bread quality and in vitro starch digestibility. The WWF was made from intact whole grain directly. Three WWF particle sizes were examined, including coarse, medium and fine with mean size at 1315, 450 and 199 µm, respectively. The dough made from WWF of larger particle size exhibited lower extensibility and stability, and subsequently the bread had more compact structure (i.e. lower open porosity and thicker cell thickness), smaller specific volume and harder texture, which were regarded as poor quality attributes. On the other hand, the bread made from the fine WWF exhibited higher amount of released glucose than those made from the coarse and medium WWFs. Moreover, the particle size of bread bolus showed no significant effect on in vitro starch digestion. The whole study demonstrated that the particle size of WWF plays a critical element in determining both bread quality and digestibility.

Back to tab navigation

Supplementary files

Article information


Submitted
04 Nov 2019
Accepted
18 Mar 2020
First published
23 Mar 2020

Food Funct., 2020, Accepted Manuscript
Article type
Paper

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

S. LIN, J. Gao, X. JIN, Y. Wang, Z. Dong, J. Ying and W. Zhou, Food Funct., 2020, Accepted Manuscript , DOI: 10.1039/C9FO02587A

Social activity

Search articles by author

Spotlight

Advertisements