Formation of Enzyme‐Resistant Starch in Bread as Affected by High‐Amylose Wheat Flour Substitutions

High‐amylose wheat flour was used to substitute for normal wheat flour in breadmaking and formation of resistant starch (RS) in bread during storage was determined. Substitution with high‐amylose wheat flour (HAF) decreased peak and final viscosities, breakdown, and setback. Doughs with HAF substitutions were weaker and less elastic, and absorbed more water than those of the normal wheat flour. After baking, RS contents in breads with 10, 30, and 50% HAF substitutions were 1.6, 2.6, and 3.0% (db), respectively, higher than that of the control (0.9%, db). The levels of RS increased gradually during storage for one, three, and five days. With substitutions of 30 and 50% HAF, the total levels of dietary fiber (DF) and RS in bread after five days of storage were 15.5 and 16.8% (db), respectively, as compared to 13.0% (db) in bread from the normal wheat flour. The loaf volumes and appearances of bread crumbs made from HAF substitutions of 10 and 30% were not significantly different from those of the control, whereas the substitution with 50% HAF decreased loaf volume and resulted in inferior appearance of breadcrumbs. The firmness of breadcrumbs increased along with increase in the level of HAF substitutions after baking. During storage, the firmness of breadcrumb with 10% HAF substitutions was higher than that of the control, whereas breads with 30 and 50% HAF substitutions had similar firmness to the control. As a result, HAF might be used to substitute for up to 50% normal wheat flour to make bread with acceptable bread quality and significantly high amount of RS.     

Composition,Functional Properties,Starch Digestibility,and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties

The chemical composition, functional properties, starch digestibility, and cookie‐baking performance of bean powders from 25 edible dry bean varieties grown in Michigan were evaluated. The beans were ground into coarse (particle size ≤1.0 mm) or fine (≤0.5 mm) powders. Starch and protein contents of the bean powders varied between 34.4 and 44.5% and between 19.1 and 26.6% (dry basis [db]), respectively. Thermal properties, pasting properties, and water‐holding and oil‐binding capacities of the bean powders differed and were affected by particle size. After blending the bean powders with corn starch (bean/starch = 7:3, db), the blends were used for cookie baking following a standard method ( 1 Approved Method 10‐54.01). Generally, the cookies baked from the fine bean powders had smaller diameters, greater thicknesses, and greater hardness values than those from the coarse counterparts. Differences in the cookie‐baking performances of the bean powders were observed among the 25 varieties. Larger proportions of resistant starch (RS) were retained in the bean‐based cookies (54.7–126.7%) than in the wheat‐flour‐based cookies (10.4–19.7%) after baking. With higher contents of RS and protein, the bean‐based cookies had more desirable nutritional profiles than those baked from wheat flour alone.     

Effect of Cross‐Linked Resistant Starch on Wheat Tortilla Quality

Resistant starch (RS) ingredients are an attractive option to increase dietary fiber in baked products. This study determined the effect of two forms of cross‐linked and pregelatinized cross‐linked RS, Fibersym‐RW (Fsym) or FiberRite‐RW (FRite), respectively, from wheat on dough and tortilla quality and acceptability. Refined wheat tortillas with 0% (control) to 15% RS (flour basis) were made using a standard baking process. Tortillas with 100% whole white wheat were also made. Physical and rheological properties of dough and tortillas, and sensory profile of tortillas were evaluated. Dough with whole wheat and 15% FRite were significantly harder and less extensible than the control dough; this was related to high water absorption of these doughs. Tortillas with whole wheat and 10–15% FRite were less puffed and denser than the control; however these levels of FRite significantly increased tortilla weight (by up to 6.2%). Dough and tortillas with Fsym were comparable to the control. Dietary fiber (g/100 g, db) increased from 2.8 ± 0.3 in control to 14.3 ± 0.5 and 13.6 ± 0.5 in 15% Fsym and 15% FRite tortillas, respectively. Tortillas with whole wheat were less acceptable than the control in appearance, flavor, and texture, while tortillas with 15% Fsym had higher overall acceptability than the control. Incorporation of 15% cross‐linked wheat RS to increase tortilla dietary fiber is feasible without negatively affecting dough handling and tortilla quality.     

Hot‐Water Solubilities and Water Sorptions of Resistant Starches at 25°C

Resistant starches (RS) were prepared from wheat starch and lintnerized wheat starch by autoclaving and cooling and by cross‐linking. Heat‐moisture treatment also was used on one sample to increase RS. The experimental resistant starches made from wheat starch contained 10–73% RS measured as Prosky dietary fiber, whereas two commercial resistant starches, Novelose 240 and 330, produced from high‐amylose maize starch, contained 58 and 40%, respectively. At 25°C in excess water, the experimental RS starches, except for the cross‐linked wheat starch, gained 3–6 times more water than the commercial RS starches, and at 95°C gained 2–4 times more. Cross‐linked RS4 wheat starch and Novelose 240 showed 95°C swelling powers and solubilities of 2 g/g and 1%, and 3 g/g and 2%, respectively. All starches showed similar water vapor sorption and desorption isotherms at 25°C and water activities (a_w) < 0.8. At a_w 0.84–0.97, the resistant starches made from wheat starch, except the cross‐linked wheat starch, showed ≈10% higher water sorption than the commercial resistant starches.     

Effects of Varying Weight Ratios of Large and Small Wheat Starch Granules on Experimental Straight‐Dough Bread

One commercial bread wheat flour with medium strength (11.3% protein content, 14% mb) was fractionated into starch, gluten, and water solubles by hand‐washing. The starch fraction was separated further into large and small granules by repeated sedimentation. Large (10–40 μm diameter) and small (1–15 μm diameter) starch fractions were examined. Flour fractions were reconstituted to original levels in the flour using composites of varying weight percentages of starch granules: 0% small granules (100% large granules), 30, 60, and 100% (0% large granules). A modified straight‐dough method was used in an experimental baking test. Crumb grain and texture were significantly affected. The bread made from the reconstituted flour with 30% small granules and 70% large granules starch had the highest crumb grain score (4.0, subjective method), the highest peak fineness value (1,029), and the second‐highest elongation ratio (1.55). Inferior crumb grain scores and low fineness and elongation ratios were observed in breads made from flours with starch fractions with 100% small granules or 100% large granules. As the proportion of small granules increased in the reconstituted flour, it yielded bread with softer texture that was better maintained than the bread made from the reconstituted reference flour during storage.     

Effects of Resistant Starch and Fiber from High‐Amylose Non‐Floury Corn on Tortilla Texture

A high‐amylose, non‐floury corn, a floury corn, and a 1:1 blend were made into masa and then tortillas. The masa flour made with the high‐amylose corn had a greater amount of resistant starch (RS 28.8%) and a greater amount of total dietary fiber (TDF 42.1%) than that with the floury corn (RS 2.9%, TDF 9.6%), producing a high‐fiber tortilla. The masa was evaluated for pasting properties using a Rapid ViscoAnalyser (RVA). The high‐amylose masa slurry gelatinized little at 95°C. The floury masa had the greatest peak viscosity, whereas the 1:1 blend was intermediate in value. Sensory evaluations of the tortillas for the textural attributes showed the floury tortillas to be chewier, more rollable, and grittier than the high‐amylose tortillas, whereas the blend tortillas were intermediate for most attributes. The cutting force of the high‐amylose tortillas, measured on a texture analyzer, was very low; the blend and floury tortillas required more force. Chewiness was correlated to rollability (r = 0.99, P = 0.05). The %RS and %TDF were correlated to rollability (r = –0.99), and cutting force (r = 0.99). The floury and blend tortillas had firm textures expected of desirable tortillas, whereas the high‐amylose tortillas broke under little force, and would not roll. The high‐amylose tortillas had high amounts of RS and TDF but poor texture. The blend tortillas retained most floury tortilla textural properties, making them suitable products for consumer use.     

Granule Bound Starch Synthase I (GBSSI) Gene Effects Related to Soft Wheat Flour/Starch Characteristics and Properties

Eight soft spring wheat (Triticum aestivum L.) genotypes representing the four granule bound starch synthase I (GBSSI) classes were evaluated with respect to flour/starch characteristics and pasting behaviors. Native starch was isolated from genotype straight‐grade flours (94.8–98.1% of starch recovered) to approximate the starch populations of the parent flours. As anticipated, amylose characteristics varied among the genotypes according to GBSSI class and accounted for the primary compositional difference between genotypes. Total (TAM), apparent (AAM), and lipid‐complexed (LAM) amylose contents ranged from 1.0–25.5 g, 0.7–20.4 g, and 0.3–5.6 g/100 g of native starch, respectively, and gradually decreased with the progressive loss of active Wx alleles. In addition, genotype flour total starch (FTS) and A‐type starch granule contents, which ranged from 81.7–87.6 g/100 g of flour (db) and 61.6–76.8 g/100 g of native starch (db), respectively, generally decreased with an increase in waxy character in parallel with amylose characteristics, as likely secondary effects of Wx gene dosage. Though amylose characteristics predominantly accounted for the majority of genotype flour pasting properties, FTS content and ratios of A‐ to B‐type granules also exhibited significant influence. Thus, loss of one or more Wx genes appeared to induce measurable secondary effects on starch characteristics and properties.     

Soft Wheat Starch Pasting Behavior in Relation to A‐ and B‐type Granule Content and Composition

Flours of two soft wheat cultivars were fractionated into native, prime, tailing, A‐, and B‐type starch fractions. Starch fractions of each cultivar were characterized with respect to A/B‐type granule ratio, amylose content, phosphorus level (lysophospholipid), and pasting properties to investigate factors related to wheat starch pasting behavior. While both cultivars exhibited similar starch characteristics, a range of A‐type (5.7– 97.9%, db) and B‐type granule (2.1–94.3%, db) contents were observed across the five starch fractions. Though starch fractions displayed only subtle mean differences (<1%) in total amylose, they exhibited a range of mean phosphorus (446–540 μg/g), apparent amylose (18.7–23%), and lipid‐complexed amylose (2.8–7.5%) values, which were significantly correlated with their respective A‐ and B‐type granule contents. A‐type (compared with B‐type) granules exhibited lower levels of phosphorus, lipid‐complexed amylose, and apparent amylose, though variability for the latter was primarily attributed to starch lipid content. While starch phosphorus and lipid‐complexed amylose contents exhibited negative correlation with fraction pasting attributes, they did not adequately account for starch fraction pasting behavior, which was best explained by the A/B‐type granule ratio. Fraction A‐type granule content was positively correlated with starch pasting attributes, which might suggest that granule size itself could contribute to wheat starch pasting behavior.     

Effect of RS4 Resistant Starch on Extruded Ready‐to‐Eat (RTE) Breakfast Cereal Quality

A phosphorylated cross‐linked type 4 resistant wheat starch (RS4) containing 85.5% total dietary fiber (TDF) replaced 5–20% of the whole corn flour in an extruded ring‐shaped ready‐to‐eat breakfast cereal formulation. TDF content of the dry ingredient blend increased by roughly 3.6% for every 5% of added RS4. TDF loss during extrusion processing increased as RS4 level increased; however, a high percentage (78–89%) of the TDF content was retained in the final product. Product density increased as level of RS4 increased, but no effect on the specific mechanical energy was observed. X‐ray microtomography showed that RS4 addition did not affect internal air‐cell wall thickness, air‐cell size, or porosity. Moreover, addition of 5 or 10% RS4 did not affect expansion, physical appearance, initial crispness, or bowl life of the cereal rings. High levels of RS4 (15 and 20%) decreased cereal ring diameter but increased initial (dry) product crispness and extended bowl life. In general, RS4 addition level did not affect moisture content or moisture uptake of cereal rings during soaking in milk. Furthermore, moisture content and moisture uptake did not appear to influence the crispness of milk‐soaked cereal rings.     

Influence of Amylose Content on Properties of Wheat Starch and Breadmaking Quality of Starch and Gluten Blends

The effects of amylose content on thermal properties of starches, dough rheology, and bread staling were investigated using starch of waxy and regular wheat genotypes. As the amylose content of starch blends decreased from 24 to 0%, the gelatinization enthalpy increased from 10.5 to 15.3 J/g and retrogradation enthalpy after 96 hr of storage at 4°C decreased from 2.2 to 0 J/g. Mixograph water absorption of starch and gluten blends increased as the amylose content decreased. Generally, lower rheofermentometer dough height, higher gas production, and a lower gas retention coefficient were observed in starch and gluten blends with 12 or 18% amylose content compared with the regular starch and gluten blend. Bread baked from starch and gluten blends exhibited a more porous crumb structure with increased loaf volume as amylose content in the starch decreased. Bread from starch and gluten blends with amylose content of 19.2–21.6% exhibited similar crumb structure to that of bread with regular wheat starch which contained 24% amylose. Crumb moisture content was similar at 5 hr after baking but higher in bread with waxy starch than in bread without waxy starch after seven days of storage at 4°C. Bread with 10% waxy wheat starch exhibited lower crumb hardness values compared with bread without waxy wheat starch. Higher retrogradation enthalpy values were observed in breads containing waxy wheat starch (4.56 J/g at 18% amylose and 5.43 J/g at 12% amylose) compared with breads containing regular wheat starch (3.82 J/g at 24% amylose).     

Textural Comparisons of Gluten‐Free and Wheat‐Based Doughs,Batters, and Breads

Studies were conducted with two newly developed gluten‐free bread recipes. One was based on corn starch (relative amount 54), brown rice (25), soya (12.5), and buckwheat flour (8.5), while the other contained brown rice flour (50), skim milk powder (37.5), whole egg (30), potato (25), and corn starch (12.5), and soya flour (12.5). The hydrocolloids used were xanthan gum (1.25) and xanthan (0.9) plus konjac gum (1.5), respectively. Wheat bread and gluten‐free bread made from commercial flour mix were included for comparison. Baking tests showed that wheat and the bread made from the commercial flour mix yielded significantly higher loaf volumes (P < 0.01). All the gluten‐free breads were brittle after two days of storage, detectable by the occurrence of fracture, and the decrease in springiness (P < 0.01), cohesiveness (P < 0.01), and resilience (P < 0.01) derived from texture profile analysis. However, these changes were generally less pronounced for the dairy‐based gluten‐free bread, indicating a better keeping quality. Confocal laser‐scanning microscopy showed that the dairy‐based gluten‐free bread crumb contained network‐like structures resembling the gluten network in wheat bread crumb. It was concluded that the formation of a continuous protein phase is critical for an improved keeping quality of gluten‐free bread.     

Characterization of a Novel Resistant‐Starch and Its Effects on Postprandial Plasma‐Glucose and Insulin Responses

Objectives of this study were to understand the physicochemical properties of a novel resistant starch (RS) made by complexing high‐amylose maize starch VII (HA7) with palmitic acid (PA), and its effects on reducing postprandial plasma‐glucose and insulin responses. The HA7 starch was heat‐treated and debranched using isoamylase (ISO) to enhance the starch‐lipid complex formation. The RS content of the HA7 starch debranched with ISO and complexed with PA (HA7+ISO+PA) was 52.7% determined using AOAC Method 991.43 for dietary fiber, which was greater than that of the HA7 control (35.4%). The increase in the RS content of the HA7+ISO+PA sample was attributed to the formation of retrograded debranched‐starch and starch‐lipid complex. The postprandial plasma‐glucose and insulin responses of 20 male human‐subjects after ingesting bread made from 60% (dry basis) HA7+ISO+PA were reduced to 55 and 43%, respectively, when compared with those after ingesting control white bread (as 100%) containing the same amount of total carbohydrates. The results suggested that the HA7+ISO+PA can be used for the interventions of insulin resistance and metabolic syndrome, including diabetes and obesity.     

Significance of Starch Properties and Quantity on Sponge Cake Volume

We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy, and waxy endosperm, as well as hard wheat, were tested for amylose content, pasting properties, and SC baking quality. Starches isolated from wheat flours of normal, single‐null partial waxy, double‐null partial waxy, and waxy endosperm were also tested for pasting properties and baked into SC. Double‐null partial waxy and waxy wheat flours produced SC with volume of 828–895 mL, whereas volume of SC baked from normal and single‐null partial waxy wheat flours ranged from 1,093 to 1,335 mL. The amylose content of soft white and club wheat flour was positively related to the volume of SC (r = 0.790, P < 0.001). Pasting temperature, peak viscosity, final viscosity, breakdown, and setback also showed significant relationships with SC volume. Normal and waxy starch blends having amylose contents of 25, 20, 15, and 10% produced SCs with volume of 1,570, 1,435, 1,385, and 1,185 mL, respectively. At least 70 g of starch or at least 75% starch in 100 g of starch–gluten blend in replacement of 100 g of wheat flour in the SC baking formula was needed to produce SC having the maximum volume potential. Starch properties including amylose content and pasting properties as well as proportion of starch evidently play significant roles in SC baking quality of wheat flour.     

Characteristics of Noodles and Bread Prepared from Double‐Null Partial Waxy Wheat

Double‐null partial waxy wheat (Triticum aestivum L.) flours were used for isolation of starch and preparation of white salted noodles and pan bread. Starch characteristics, textural properties of cooked noodles, and staling properties of bread during storage were determined and compared with those of wheat flours with regular amylose content. Starches isolated from double‐null partial waxy wheat flours contained 15.4–18.9% amylose and exhibited higher peak viscosity than starches of single‐null partial waxy and regular wheat flours, which contained 22.7–25.8% amylose. Despite higher protein content, double‐null partial waxy wheat flours, produced softer, more cohesive and less adhesive noodles than soft white wheat flours. With incorporation of partial waxy prime starches, noodles produced from reconstituted soft white wheat flours became softer, less adhesive, and more cohesive, indicating that partial waxy starches of low amylose content are responsible for the improvement of cooked white salted noodle texture. Partial waxy wheat flours with >15.1% protein produced bread of larger loaf volume and softer bread crumb even after storage than did the hard red spring wheat flour of 15.3% protein. Regardless of whether malt was used, bread baked from double‐null partial waxy wheat flours exhibited a slower firming rate during storage than bread baked from HRS wheat flour.     

Characteristics of French Bread Baked from Wheat Flours of Reduced Starch Amylose Content

Wheat genotypes of wild type, partial waxy, and waxy starch were used to determine the influence of starch amylose content on French bread making quality of wheat flour. Starch amylose content and protein content of flours were 25.0–25.4% and 14.3–16.9% for wild type; 21.2 and 14.9% for single null partial waxy; 15.4–17.1% and 13.2–17.6% for double null partial waxy; and 1.8 and 19.3% for waxy starch, respectively. Wheat flours of double null partial waxy starch produced smaller or comparable loaf volume of bread than wheat flours of wild type and single null partial waxy starch. Waxy wheat flour, despite its high protein content, generally produced smaller volume of bread with highly porous, glutinous, and weak crumb than wheat flours of wild type and partial waxy starch. French bread baked from a flour of double null partial waxy starch using the sponge-and-dough method maintained greater crumb moisture content for 24 hr and softer crumb texture for 48 hr of storage compared with bread baked from a flour of wild type starch. In French bread baked using the straight-dough method, double null partial waxy wheat flours with protein content >14.3% exhibited comparable or greater moisture content of bread crumb during 48 hr of storage than wheat flours of wild type starch. While the crumb firmness of bread stored for 48 hr was >11.4 N in wheat flours of wild type starch, it was <10.6 N in single or double null partial waxy flours. Wheat flours of reduced starch amylose content could be desirable for production of French bread with better retained crumb moisture and softness during storage.     

Understanding the Physicochemical and Functional Properties of Wheat Starch in Various Foods

This report highlights the structure and myriad properties of wheat starch in various food systems. Granule shape, size, and color, plus the proportion of A‐ and B‐granules, amylose content, and molecular structure largely determine its functionality in food. The role of wheat starch is portrayed in three categories of flour‐based foods that differ in water content. Wheat starch influences the appearance, cooking characteristics, eating quality, and texture of pasta and noodles, and its role is more than a filler in yeast‐leavened bread products. Recent developments in the properties and applications of commercially important wheat pyrodextrins and RS4‐type resistant wheat starches are reported, along with their use to produce fiber‐fortified foods. Gluten‐free foods are also discussed.     

Cross‐Linked Resistant Starch: Preparation and Properties

Resistant starches (RS) were prepared by phosphorylation of wheat, waxy wheat, corn, waxy corn, high‐amylose corn, oat, rice, tapioca, mung bean, banana, and potato starches in aqueous slurry (≈33% starch solids, w/w) with 1–19% (starch basis) of a 99:1 (w/w) mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at pH 10.5–12.3 and 25–70°C for 0.5–24 hr with sodium sulfate or sodium chloride at 0–20% (starch basis). The RS₄ products contain ≤100% dietary fiber when assayed with the total dietary fiber method of the Association of Official Analytical Chemists (AOAC). In vitro digestion of four RS₄ wheat starches showed they contained 13–22% slowly digestible starch (SDS) and 36–66% RS. However after gelatinization, RS levels fell by 7–25% of ungelatinized levels, while SDS levels remained nearly the same. The cross‐linked RS₄ starches were distinguished from native starches by elevated phosphorus levels, low swelling powers (≈3g/g) at 95°C, insolubilities (<1%) in 1M potassium hydroxide or 95% dimethyl sulfoxide, and increased temperatures and decreased enthalpies of gelatinization measured by differential scanning calorimetry.     

Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours

The dough properties and baking qualities of a novel high‐amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour. Also, HAWF contained larger amounts of lipids and proteins than WWF and CSF. There were significant differences in the amylose and amylopectin contents among all samples tested. Farinograph data showed water absorptions of HAWF and WWF were significantly higher than that of CSF, and both flours showed poorer flour qualities than CSF. The dough of WWF was weaker and less stable than that of CSF, whereas HAWF produced a harder and more viscous dough than CSF. Differential scanning calorimetry data showed that starch in HAWF dough gelatinized at a lower temperature in the baking process than the starches in doughs of WWF and CSF. The starch in a WWF suspension had a larger enthalpy of gelatinization than those in HAWF and CSF suspensions. Amylograph data showed that the WWF starch gelatinized faster and had a higher viscosity than that in CSF. The loaves made from WWF and CSF were significantly larger than the loaves made from HAWF. However, the appearance of bread baked with WWF and HAWF was inferior to the appearance of bread baked with CSF. Bread made with WWF became softer than the bread made with CSF after storage, and reheating was more effective in refreshing WWF bread than CSF bread. Moreover, clear differences in dough and bread samples were revealed by scanning electron microscopy. These differences might have some effect on dough and baking qualities.     

Effect of RS4 Resistant Starch on Dietary Fiber Content of White Pan Bread

Bread flour was replaced with 5, 10, 15, 20, or 25% phosphorylated cross‐linked RS4 resistant wheat starch and augmented with vital wheat gluten to maintain original flour protein content. Effect on dough and bread characteristics, total dietary fiber content, and consumer acceptability were evaluated. Mixograph water absorption was not affected by addition of 5, 10, and 15% RS4; however, a significant 2% increase in absorption occurred with 20 and 25% RS4 addition. Mixograph mix time was increased by 15 s with the addition of 5, 10, and 15% RS4, by 30 s with 20% added RS4, and by 45 s with 25% added RS4. There was not a difference in farinograph absorption of doughs containing all levels of added RS4. Farinograph mixing time increased as addition level increased up to 15% and then decreased at higher addition levels. In general, dough strength and extensibility were not affected by RS4 addition. Levels of added RS4 up to 20% did not affect bread volume. Loaves with 15, 20, and 25% added RS4 contained sufficient fiber to meet the “good source of fiber” claim. A consumer sensory panel reported no difference in liking of flavor, texture, or overall liking of bread containing 15, 20, and 25% RS4.     

Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process

The objective of this work was to study the formation of resistant starch (RS) in tortillas from an ecological nixtamalization process compared with the traditional nixtamalization process. The RS increased through all the steps of tortilla production. It was found that the increase of the RS corresponds mainly to the formation of RS5 (V‐amylose‐lipid complex), but in tortillas two major types of RS coexist: RS5 and RS3 (retrograded starch). In general, tortillas from the ecological nixtamalization process gave higher values of protein, lipids, total dietary fiber, insoluble fiber, soluble fiber, and RS compared with tortillas from the traditional nixtamalization process and commercial flour. The highest glycemic index (GI) occurred in the tortillas from commercial flour, whereas tortillas from 0.4% CaCO₃ and 0.6% CaSO₄ were classified as medium‐GI (GI 50–70). Tortillas from 0.6% CaCl₂ had the lowest value of GI. The ecological nixtamalization processes caused significant differences in quality and nutritional properties of tortillas.