Different Proportions of Whole Wheat Flour on the Sensory Quality and Glycemic Control of Whole Wheat Bread
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Whole wheat bread with different proportions of whole wheat flour (50%, 70%, 90%, and 100%) was used as the material to analyze the chromaticity and basic components of different whole wheat bread. Sensory evaluation and human blood glucose testing were conducted on different whole wheat breads. The purpose was to determine the effect of different proportions of whole wheat flour on the sensory quality and glycemic control of whole wheat bread. With the increase in the proportion of whole wheat flour, the color of the whole wheat bread cores become darker. The overall consumer scores of the four kinds of whole wheat bread were 76.57~83.29, which indicates popularity with consumers. Dietary fiber content of whole wheat bread with 90% and 100% whole wheat flour ratio increased (P<0.05) and the straight chain starch content decreased (P<0.05), compared to 50% and 70% whole wheat bread. Human blood glucose tests showed that the glycemic index (GI) of the 50%, 70%, 90%, and 100% whole wheat breads were 70.28, 64.76, 45.47 and 43.43, respectively. Bread with 50% whole wheat was considered a high GI food; bread with 70% whole wheat, a medium GI food; bread with 90% and 100% whole wheat, a low GI food. In summary, compared with bread with a proportion of 50% and 70% whole wheat flour, bread with a proportion of 90% and 100% whole wheat flour had better bread quality and glycemic control.
