Bread formulations containing coarse semolina and gluten substitution exhibit textural properties statistically equivalent to those of bread made with fine semolina, despite the use of less refined flour.

When bread is made with coarse semolina, the large flour particles create gaps that would normally make the bread crumb weak and crumbly. Adding extra gluten forms a strong, stretchy network that wraps around these particles and fills the spaces between them. This network holds everything tightly together, making the bread chewy and firm. At the same time, the gluten network and the intact outer walls of the semolina particles block digestive enzymes from reaching the starch inside, slowing down how quickly sugar is released during eating.