Health
New type of flour improved the glycemic response of people eating white bread – News-Medical.Net
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…
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 glycemic response of people eating white bread.
The ingredient uses specially-developed milling and drying processes that preserves 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 risk of type 2 diabetes.
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