Bread made from a new type of whole cell pulse flour can lower blood glucose (sugar) levels and keep you fuller for longer, new research has found.
A study published recently in The American Journal of Clinical Nutrition by researchers from the Quadram Institute and King’s College London looked at the effects of replacing regular wheat flour with ‘cellular chickpea flour’ on feelings of fullness, fullness-regulating hormones, insulin and blood sugar levels in people who ate it.
The study is the first of its kind and is based on the design of a new pulse ingredient that is now being commercialised for food industry use as PulseON® by Pulseon Foods Ltd.
Eating healthy pulses including chickpeas, lentils and beans is known to help support healthy weight maintenance and decrease the risk of heart disease. A lot of the benefits seen from these foods are due to the fibre structure of the pulses themselves, with normal flour milling generally considered to reduce the beneficial effects of fibre structure.
Microscopy image of PulseON® flour showing starch, stained blue, inside intact chickpea cells. Image by Cathrina Edwards, the Quadram Institute
However, new methods in food technology developed by the scientists have allowed them to make whole cell flours that preserve the dietary fibre structure of the whole pulses, providing a new way to enrich flour-based food with beneficial nutritional qualities for improved health.
Scientists from the Quadram Institute and King’s College London found that adding the whole cell chickpea flour to bread significantly increased the release of satiety signals from the gut to the brain, meaning people felt fuller after eating the enriched bread.
The bread that was 30% cellular chickpea flour reduced blood glucose levels by as much as 40% compared to the regular white wheat flour bread. The authors have shown that this effect is due to the slower breakdown of the starch in the cellular flour during digestion.
The results from this study show a simple switch to a cellular chickpea blend in commercial bread recipes can improve feelings of fullness, which in turn may potentially help to avoid overeating. The addition of cellular chickpea flour, which causes a lower spike in blood sugar levels, could also contribute to a lower risk of obesity and type 2 diabetes.
Incorporating cellular chickpea flour into starchy staple foods could bring these beneficial effects to a range of products designed to help prevent or treat diet-related conditions such as type 2 diabetes.
As this study was carried out with healthy people, more research is needed to show whether regularly eating these new foods made with cellular chickpea flour can help in the management of healthy body weight or diabetes, and the researchers now want to set up larger scale trials to test this.
Dr Cathrina Edwards from the Quadram Institute and senior author of the paper said “We have long known that the structure of food can have a big impact on its nutritional value. This study is a promising example of how new ingredient structures can be used successfully to improve the metabolic and fullness effects of everyday food products. We hope that our findings will attract interest from food producers looking to improve the health credentials of their products.”
First author Dr Balazs Bajka from King’s College London said of the study: “We were impressed with the results we’ve seen in healthy individuals, and now would like to see how our cellular chickpea flour bread can help in the management of body weight or diabetes in larger scale dietary intervention trials with people who suffer with these conditions.”
Prof. Peter Ellis of King’s College London said: “At a time that we are all being encouraged to increase our fibre intake, this study highlights the importance of the physical form of fibre, as intact cell walls, in slowing starch digestion, improving blood glucose levels and simulating satiety hormones to help us feel full.”
The study was funded by the Biotechnology and Biological Sciences Research Council, part of UK Research & Innovation.
Reference: Enhanced secretion of satiety-promoting gut hormones in healthy humans following consumption of white bread enriched with cellular chickpea flour: A randomized crossover study.
Balazs H. Bajka, Ana M. Pinto, Natalia Perez-Moral, Shikha Saha, Peter Ryden, Jennifer Ahn-Jarvis, Alice van der Schoot, Catherine Bland, Sarah E. Berry, Peter R. Ellis, Cathrina H. Edwards
The American Journal of Clinical Nutrition DOI: 10.1016/j.ajcnu*t.2022.12.008
FAQs
Scientists from the Quadram Institute and King's College London found that adding the whole cell chickpea flour to bread significantly increased the release of satiety signals from the gut to the brain, meaning people felt fuller after eating the enriched bread.
What does enriched flour do to your body? ›
Flour enrichment provides added minerals and vitamins to refined white flour. Flour enrichment provides the following: Thiamin aids digestion and helps the body process fat and carbohydrates. Riboflavin is an essential vitamin that aids the body in the use of protein.
How do different types of flour affect bread? ›
Wheat flours make for denser bread; potatoes or potato flour make for tender bread. That said, most recipes use all-purpose. You can absolutely make great bread with what's already in your pantry.
How does chickpea flour affect bread? ›
It can also be hypothesized that the chickpea flour suppress the amount of steam generated, as a result of their high water absorption capacity, leading thus to reduced loaf volume and greater crumb firmness.
Why is it important to use the right type of flour in bread making? ›
The protein content of the flour that you choose, then, as well as the kneading process you apply to the dough, determines the gluten development and ultimately governs the outcome of your loaf. So in short, it matters greatly what flour you choose for bread baking.
What happens if you eat all purpose flour everyday? ›
The increase in blood sugar caused by refined carbohydrates can lead to inflammation in blood vessels and arteries and an increase in cholesterol. Eating a lot of carbohydrates including refined flour can cause cardiovascular disease, which can ultimately cause death.
What is the healthiest flour to bake with? ›
Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals. As it contains gluten, it isn't appropriate for people with celiac disease or non-celiac gluten sensitivity.
Why is King Arthur flour better? ›
What you get—instead of those chemical bleaching agents—is flour from superior grains grown by farmers we trust. Our flour is carefully milled according to the strictest specifications that we've developed over generations to give you the best, most consistent results at home.
What is the best flour for homemade bread? ›
Bread flour has a higher protein content than all-purpose flour, ranging from 12% to 14%. That makes this type of flour ideal for all kinds of bread recipes, including hearty sourdoughs, tender brioche, and lacy English muffins.
When not to use bread flour? ›
Using bread flour in place of all-purpose flour is tricker. If you're baking high-hydration bread—like a sourdough boule or pan de cristal—which requires a high protein content to develop its gluten network, Shilpa doesn't recommend it. “The resulting loaf will be tight-crumbed and a bit squat,” she says.
Whole-Wheat Flour
Whole-wheat flour is much heartier than all-purpose flour and produces denser baked goods with a more robust flavor. Milled from wheat berries with the nutritious bran and germ still intact, whole-wheat flour is rich in fiber and essential micronutrients like iron, magnesium and vitamin B6.
Does chickpea flour spike blood sugar? ›
By improving feelings of fullness, the study authors say that switching to a cellular chickpea blend in commercial bread recipes could help people stop overeating. As the flour doesn't cause as high a spike in blood sugar levels as normal white flour, it could also reduce the risk of obesity and type 2 diabetes.
What makes bread chewy? ›
Over-kneading has a tendency to result in chewy bread. Here's how to tell if you've kneaded enough. Another possibility—you used bread flour when all-purpose flour would do. If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs.
Does bread flour expire? ›
The rule of thumb here is the more protein, the lower the shelf life. For low-protein types of flour, like all-purpose or cake flour, you have about a year from the date of purchase to use it. For higher protein varieties, like bread flour, the clock runs out quicker; you'll get about nine months.
What does salt do to bread? ›
Next to its role in boosting the flavor of your bread, salt plays a role in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. Salt slows down fermentation and enzyme activity in dough.
What happens to your body when you give up flour? ›
According to Nupuur Patil, a nutritionist, when you completely give up maida for a month, several changes can potentially occur in your body: *Improved digestion: Refined flour is often low in fibre and nutrients, making it harder to digest. Giving it up can lead to improved digestion and reduced bloating.
Does enriched flour spike blood sugar? ›
Although these flours have nutritional benefits, they contain a higher amount of carbs. Many have nearly the same amount—or more—than regular white flour, which can set off a blood sugar surge.
What does flour do for your body? ›
Flour is an excellent source of protein, vitamins, fibre and complex carbohydrates. It is also low in fat and cholesterol.
