Xinying Suo

1 Introduction By 2020, wheat had become the most widely cultivated crop in the world, with a global area of 220 million hectares and a production exceeding 765 million tons. It is the second most consumed cereal (as food) after rice (81 kg/year per person, 46% of total cereal consumption) and contributes 18% of total dietary calories and 19% of protein intake (Gupta et al. 2021; Reynolds and Braun 2022).

Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta Gluten-containing (GC) and gluten-free (GF) pasta consumption has been growing in recent years. The market offers a wide variety of pasta types, with differences in shape and formulation that influence the mastication process and, consequently, their nutritional behaviors (i.e. starch digestibility and glycemic response).

3.2. Fresh Composite Bread Quality The effects of pretreatment (PT) and the level of addition (LA) of green pea flour on the quality of fresh bread are summarized in Table 4. PT and LA significantly influenced all the parameters, while their interaction affected all parameters except bread cohesiveness. LA had the highest effect on all parameters compared to PT and PT × LA. Fresh bread properties are shown in Figure 2 and Table 5.