12 January - 20 June 2016

The structural integrity of wheat endosperm has a primary role in influencing the rate of starch amylolysis and postprandial metabolism

9 September 2015

Starch in the UK diet is one of the biggest contributors to calorific intake, but is also especially important as a source of dietary fibre. In the digestion of starch, sugars are released into the blood stream, but if this process occurs too rapidly then the blood sugar spikes can exacerbate problems such as diabetes. 

A study from Kings College London has shown that the physical production of wheat flours may have an impact on the rate of breakdown of starches which may have beneficial dietary effects. Larger particles contain more of the natural structure of the cell walls, which encloses the starch and delays its release. In a study funded by the BBSRC, patients were given either a smooth or coarse porridge produced from wheat flour. It was shown that those patients in the coarse porridge group had significantly lower blood sugar levels 2 hours after consuming the food, compared to those in the smooth porridge group. 

This study could have a big impact on the food industry where small changes in the production of cereal grains could be modified in breads, pastas, and breakfast cereals etc. to create healthier products which are more diabetic friendly as well as providing greater satiety for the consumer.

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