Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Summary In vitro starch digestion of five fresh and shelved white wheat breads, compositionally heterogeneous, was investigated for heterogeneities or homogeneities in digestion patterns. The breads were significantly different ( P ≤ 0.05) in some chemical and functional properties. The Rapid Visco‐Analyser (RVA) revealed different pasting properties in the breads, but the breads showed monophasic starch digestograms, as there were no practical slope changes or discontinuities in the digestograms. The monophasic starch digestograms were suitably described ( r 2 > 0.90; P ≤ 0.05) by five starch digestion kinetic models (the modified first‐order kinetic, Peleg, Paolucci‐Jeanjean, Logistic, and Weibull), and their parameters were mainly non‐significant ( P > 0.05) between the breads. The heterogeneous breads were, therefore, homogeneous in their in vitro starch digestion patterns. The study also strengthens a novel modelling approach for starch digestograms to be widely used in starch digestion research, easing inter‐laboratory comparisons.