Health
Could white bread be healthier with new chickpea flour? – Foodprocessing
A chickpea-derived flour has been specially milled and processed into white bread, which researchers found improved the glycaemic responses of people eating it…
A new ingredient to replace refined carbohydrates in staple foods has been developed, according to new research.
The study by the Quadram Institute and Kings College London found the blood glucose response to white bread was lowered by 40% in a human trial.
The researchers showed that replacing wheat flour with a new ingredient derived from chickpeas improved the glycaemic response of people eating white bread.
The ingredient uses specially developed milling and drying processes that preserve cellular…
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