Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion

This study aimed to enhance bread functionality while maintaining its organoleptic attributes by employing superfine grinding and purple wheat, through characterizing dough properties, bread quality attributes, and in vitro starch digestibility. Compared with dough made from commercial-superfine-whole-wheat flour, the superfine-whole-purple-wheat dough was less strong, comparably extensible, and higher in gassing power during mixing, moulding and proofing, respectively. The subsequent bread quality analysis of crumb grain features and texture indicated that the bread made from superfine-whole-purple-wheat flour was more porous and softer with a larger specific volume (3.21 ± 0.20 cm3/g) than that made from commercial-superfine-whole-wheat flour (2.30 ± 0.17 cm3/g). Additionally, the superfine-whole-purple-wheat bread had a significantly slower glucose release (k = 0.0048 min−1) during in vitro starch digestion as compared to the superfine-whole-wheat bread (k = 0.0065 min−1). Therefore, this study demonstrates that using superfine-whole-purple-wheat flour leads to bread with desirable quality attributes and potential health benefits compared to conventional whole-wheat flour. [Display omitted] •Co-impact of superfine milling and purple wheat on dough and bread was synergistic.•SWPWD was significantly stronger in gassing power during proofing.•SWPWB was significantly softer, more porous, and less chewy in bread quality.•SWPWB significantly reduced the estimated GI as compared to SB.•SWPWB maintained its organoleptic quality while with potential health benefits.