Scientists have developed a new type of flour that will keep you satisfied for longer

Sci­en­tists used a spe­cial­ly designed flour to cre­ate a bread that sat­is­fies you for longer and low­ers blood sug­ar levels.

This new flour is based on legumes such as chick­peas, lentils and legumes. Beans are already known to help main­tain a healthy weight and reduce the risk of heart dis­ease, but their effec­tive­ness is high­ly depen­dent on the integri­ty of the plant ingredients. 

In con­ven­tion­al flour pro­duc­tion, this fibrous struc­ture advan­tage is attrib­uted to the milling process.

“At a time when increas­ing dietary fiber intake is encour­aged, this study sug­gests that food with intact cell walls may be used in sim­u­la­tions of sati­ety hor­mones to delay starch diges­tion, improve blood sug­ar lev­els, and cre­ate a feel­ing of satiety.

It high­lights the impor­tance of the phys­i­cal form of the fiber,” says bio­chemist Peter Ellis of King’s Col­lege Lon­don, UK.

After mak­ing flour and bak­ing bread, the researchers test­ed 20 healthy peo­ple eat­ing white bread made with 0%, 30%, and 60% chick­pea flour. . I added sug­ar free jam for flavor.

As a result, those who ate the chick­pea bread felt more full. Blood tests sug­gest­ed that it stim­u­lat­ed the secre­tion of hor­mones that make you feel full.

Using 30% chick­pea flour low­ered blood sug­ar lev­els by up to 40%, and using 60% showed sim­i­lar reduc­tions com­pared to reg­u­lar flour. Researchers say this is because starch takes longer to break down in the body.

Baratz Bai­ka, an intesti­nal phys­i­ol­o­gist at King’s Col­lege Lon­don, said: “We were impressed with the results in healthy peo­ple, so we won­dered if this cel­lu­lar chick­pea flour bread could help con­trol weight and dia­betes. We would like to con­firm this in a large dietary inter­ven­tion tri­al in peo­ple with these conditions.”

In the pub­lished study, the researchers said such advances are expect­ed because it is dif­fi­cult to get peo­ple to change their eat­ing habits to pre­vent or address poten­tial prob­lems such as obe­si­ty and dia­betes. are doing.

Sta­ple foods like bread could be designed to be health­i­er with­out requir­ing any effort on our part. In gen­er­al, eat­ing less processed foods has been shown to be a short­cut to a longer, health­i­er life.

This study is the first to show that the use of legume-based whole grains in bread can have such ben­e­fi­cial effects. How­ev­er, there is still much work to be done. The same approach could be applied to oth­er types of food.

“It has long been known that the struc­ture of a food has a sig­nif­i­cant impact on its nutri­tion­al val­ue,” says bio­sci­en­tist Cather­ine Edwards of the Quadrum Insti­tute, UK.

“This study is a promis­ing exam­ple of how a nov­el ingre­di­ent struc­ture can be engi­neered to improve the meta­bol­ic effects and sati­ety of every­day foods.”

“We hope our find­ings will spur inter­est from food man­u­fac­tur­ers look­ing to improve the health reli­a­bil­i­ty of their products.”