Study On Preparation Of Low GI Miscellaneous Bean Bread And Its Quality Characteristics

Bread is a baked ready-to-eat food,has been because of the special flavor of consumers like,traditional bread processing is usually based on ordinary wheat flour raw materials,while adding white sugar,so that ordinary wheat bread has a high GI value.Based on soybean powder,oat meal,almond powder and high-gluten wheat flour,a new type of low glycemic production index(GI,Glycemic Index)grains and bean breads is studied in depth in the selection,formulation determination,processing process and various characteristics of bread.It provides theoretical reference for the research of low GI bread and lays the theoretical foundation for the deep processing and utilization of grainy and grain yan bean.1.Determine the raw materials and ratio of low-GI mixed grain mixed bean powder by studying the theoretical GI value,average nutritional value(ANV)and estimated glycemic index(eGI)of the mixed soybean powder Tests of water absorption at normal temperature,water absorption at high temperature,swelling degree,and powder properties are carried out in the mixed powder processing.It is concluded that the best raw material powder is 80 mesh,55% high gluten flour + 20% soy flour + 15% oat flour + 10%.Almond flour has a GI value of 48,which is consistent with low GI(<55),and a nutrition index of 12.26.Finally,the verification of mixed powder in vitro digestion test showed that the eGI value of the almond powder was the smallest,which was 45,which meets the requirements for food produced by low blood sugar.At the same time,the low-GI miscellaneous bean flour absorbs more water than the high-gluten flour,the gluten resistance is greater during the dough mixing process,the protein weakening ability is lower,and the ?-glucan content is low,which is not conducive to processing,and further processing techniques need to be improved.The retrogradation index indicates that low-GI miscellaneous beans and mixed beans contain a large amount of dietary fiber,which can prevent further retrogradation of starch.2.Through the single factor test,using the ratio of height to diameter,specific volume,elasticity and hardness as indicators to determine the different yeast,soft-enzyme,gluten flour addition amount and dough formation stirring time,dough proofing time and dough proofing temperature.The effect of bread quality is that when 1.5% yeast is added;0.6% soft-keeping enzyme;8% gluten flour and dough is stirred for 15 minutes and proofed at 38 ° C for 1 hour,the quality of low-GI cereals is best.3.Optimized the low GI miscellaneous grain bean bread recipe by response surface methodology.When 1.52% yeast and dough were added at 39.2 ? for 1 hour,the bread had the best sensory sense.4.By studying the color of bread,microstructure,basic nutrients,chemical flavor components,postpranal-blood glucose response of human body,changes in postpranal-blood glucose of diabetic patients,and changes in water and GI value during storage,it is concluded that: compared with ordinary white bread,the skin color of low-gi miscellaneous bean bread is deeper and the coloring effect is better.For microstructure,lower GI grains mixed beans powder is higher than ordinary flour powder particles bigger and more rough,because of the powder grains mixed beans mixed with binding phenomenon between particles is abate,in nutrition,low GI grains mixed beans bread moisture content,protein content and ash content than ordinary white bread increased by 1.75%,2.4% and 0.22%,respectively,2.77% lower fat content;Through the analysis of flavor determination,the flavor of multigrain and miscellaneous bean bread increased by 7 kinds compared with that of ordinary white bread,and the total content increased by 27.46%.The flavor performance of low-gi multigrain and miscellaneous bean bread was better than that of ordinary white bread.The GI of the bread with low GI was 47.66,which was less than 55.Therefore,the product was a food with low glycemic index,while the GI of the ordinary white bread was 61.36,which was a food with medium glycemic index.Compared with ordinary white bread,low GI miscellaneous bean bread can help relieve the 2-h rise of blood glucose in diabetic patients after meal.With the extension of storage time,the GI values of low GI miscellaneous bean bread and common white bread increased with the increase of storage time,and then decreased.In the storage process of low GI miscellaneous bean bread and common white bread,the anti-aging performance of low GI miscellaneous bean bread was obviously better than that of common white bread.