Diabetic Wheat Flour

A revolutionary wheat variety specifically bred for health-conscious consumers, PBW RS-1 contains exceptionally high levels of resistant starch, making it ideal for diabetic and pre-diabetic individuals seeking to manage blood sugar levels through diet.
 
Technical Specifications:
 
Variety: PBW RS-1 (Resistant Starch variety)
Resistant Starch Content: 30.3% (vs. 7.5-10% in regular varieties)
Amylose Content: High levels for slower digestion
Glycemic Index: 43.1 for chapatis, 32.4 for biscuits (vs. 65+ for standard wheat)
Dietary Fiber: Significantly higher than conventional wheat
 
Health Benefits:
 
Blood Sugar Management: Lower glycemic response
Digestive Health: Higher fiber content promotes gut health
Diabetes-Friendly: Suitable for type-2 diabetes management
Cardiovascular Benefits: High amylose content reduces disease risk
Weight Management: Slower digestion promotes satiety
 
Perfect For:
 
Diabetic Chapatis: Daily bread for blood sugar management
Health-Conscious Baking: Low-GI biscuits and breads
Whole Grain Noodles: All varieties including hakka, ramen, and traditional Indian noodles
Medical Nutrition: Therapeutic diet applications
Fitness-Focused Consumers: Sustained energy release
Elderly Care: Gentle blood sugar impact
 
Noodle Applications:
 
This flour excels in creating diabetic-friendly noodles across all varieties - from Asian-style hakka and ramen to traditional Indian sevaiyan and vermicelli. The high resistant starch content ensures that noodle dishes maintain stable blood sugar levels while delivering satisfying texture and taste.
 
Perfect for:
 
Fresh Pasta & Noodles: Hand-pulled, machine-made, or extruded varieties
Instant Noodle Alternatives: Healthier versions of popular convenience foods
Traditional Indian Noodles: Sevaiyan, vermicelli for festivals and daily meals
Asian Noodle Varieties: Hakka noodles, lo mein, and stir-fry applications
Therapeutic Meal Planning: Complete meals for diabetic dietary management
 
Why Choose This Flour:
 
Scientifically proven to reduce glycemic impact, this flour represents a breakthrough in functional food ingredients. The high resistant starch content provides the benefits of dietary fiber while maintaining traditional wheat functionality, making it ideal for creating everyday foods like noodles that diabetic individuals can enjoy without blood sugar concerns.
 
Professional Tip: 
 
For noodle making, the flour behaves similarly to regular wheat but provides sustained energy release and better blood sugar management. Excellent for restaurants and food manufacturers targeting diabetic-friendly menu options.
 
Health Note: 
 
The 30.3% resistant starch content makes this flour particularly valuable for noodle applications, as it transforms a typically high-glycemic food into a diabetes-friendly option while maintaining authentic taste and texture.