Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

<div>(a–c) Particle size distribution of chickpea flour (BF), wheat flour (WF), and whole wheat flour (WWF) measured by dynamic light scattering, respectively.</div>

International Journal of Food Science

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Figure 1

Figure 1: Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread 