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

Figure 2

Scanning electron microscope (SEM) images of white wheat, whole wheat, and chickpea flours, doughs, and their blends. (a) SEM of flours: top, white flour; middle, whole wheat flour; bottom, chickpea flour. (b) SEM of doughs: top, white flour dough; middle, whole wheat flour dough; bottom, chickpea flour dough. (c) SEM of doughs made with wheat flour and chickpea flour blends: top, WF : BF with 60 : 40 blends; bottom, WWF : BF with 60 : 40 blends.

(a)

(b)

(c)