Study On The Processing Techology And Functional Characteristics Of Hypoglycemic Index Steamed Bread

Diabetes is a public problem that threatens human health faced by the whole world.As one of Chinese traditional staple food,white steamed bread has high starch content,easy digestibility and high glycemic index,which is not suitable for diabetic.In this study,chickpea flour was partially substituted for high gluten wheat flour and the mixed flourwas used as steamed breadmain material.Inulin and xylooligosaccharides were used as auxiliary materials.The low glycemic index steamed bread formula was optimized by orthogonal test.The processing technology oflow glycemic index steamed breadwasoptimized by response surface test.The nutritional value and functional properties of low glycemic index steamed bread were studiedin order to develop a kind of steamed bread which is suitable for diabetes patients.The results are as follows:?1?Effects of the different granularity of chickpea flour,proportion of chickpea flour and the addition of inulin and xylooligosaccharides on mixed flour on the qualityof mixed steamed bread and the glycemic index of mixed steamed breadwere studied.Orthogonal experimentsresults showed that mixed steamed bread optimum conditions:80 mesh screen to 50%of the proportion of chickpea flour instead of high gluten wheat flour as the main material of steamed bread,adding 9%inulin and 1.5%xylooligosaccharides.The sensory score of steamed bread prepared under this formula was 83.58,and the simulated glycemic index in vitro was 54.58,which was a low glycemic index steamed bread.The simulated glycemic index in vitro of ordinary white steamed bread was 88.09,which was the steamed bread with high glycemic index.?2?The single factor?the amount of wheat gluten,the amount of water,the amount of yeast,fermentation time?test and response surface optimization test of steamed bread processing technology were studied based on the formula of steamed bread.The results showed that the order of four factors on low glycemic index steamed bread sensory score for the amount of wheat gluten>the amount of water>the amount of yeast>fermentation time.The optimum parameters were as follows:the amount wheat of gluten was 4.57%,the amount of water was 42%,the amount of yeast was 0.78%,and the fermentation time was 59 min.Under the conditions of this process,the sensory score of steamed bread was 90.55,and the simulated glycemic index in vitro was 54.02.?3?Nutritional value and flavor substances of low glycemic index steamed bread and ordinary white steamed bread were compared,the results showed that:with the 11recommended nutrients and 3 limited nutrient rich foods nutrition index?Nutrient rich foods,NRF?as the index,the NRF_11.3 malelow glycemic index steamed bread was54.51,the female NRF_11.3was 52.29.The male NRF_11.3 of the ordinary steamed bread was 17.82,and the female NRF_11.3was 16.80.The comprehensive nutritional value of the low glycemic index steamed bread is far higher than that of the ordinary white steamed bread.The difference of the two kinds of steamed bread flavor substances was obvious,the main difference was in hydrocarbons,alcohols and lipids,and the flavor substances of the low glycemic index steamed bread were more abundant.?4?The effects of normal white steamed bread and hypoglycemic index steamed bread on 2 h blood glucose after meal in normal rats were contrastive studied,The results showed that the postprandial blood glucose response areaof low glycemic index steamed bread was significantly lower than that of ordinary white steamed bread?P<0.05?.The effects of hypoglycemic index steamed bread on glycolipid metabolism and visceral organsindex of type 2diabetic rats were studied.Normal rats and type 2 diabetic rats were used as blank control and model control respectively.The results showed that the blood glucose level of type 2 diabetic rats fed with hypoglycemic index steamed bread at 21day decreased significantly?P<0.01?,but it was also significantly higher than that in blank group?P<0.01?.And the low glycemic index steamed bread could significantly improve the body weight of diabetic rats?P<0.01?,which was suitable asa supplementary food for diabetes treatment.