Study On Production Technology And Quality Analysis Of Low GI Toughness Biscuit

With the gradual improvement of living standards and the improvement of table diet structure,diabetes and other chronic diseases have gradually become common diseases.At present,people’s eating habits focus on high energy,high fat,high protein and low fiber,which seriously threatens people’s health.Biscuit is a popular snack,which can also be used as staple food.The purpose of this study is to screen several low GI raw materials to partially replace low gluten wheat flour as the main material,and develop a low GI tough biscuit with lower postprandial glycemic index.Through GI value determination and basic component analysis,we selected Sauvignon oleifera and quinoa as raw materials,and explored the effect of low GI raw materials on dough quality to determine the proportion of raw materials.Through the combination of single factor experiment and orthogonal experiment,the processing technology of biscuit was optimized.The biscuit made by the best technology has attractive color,rich aroma and crisp taste.The GI value of the product was determined and the quality was analyzed.By measuring the acid value and peroxide value at different storage temperatures,the shelf life of the products was predicted,and the hygienic standard was tested to ensure that the products met the production standards,and to provide factual basis for the development and preservation of the products.1.Through the determination of GI value and analysis of basic components of each raw material,quinoa and avocado were selected to partially replace low gluten wheat flour to make low GI toughness biscuit.2.On the basis of determining the raw materials,five mixing proportions were preset.The effects of low GI raw materials on the quality of dry dough were studied by measuring the Farinograph properties,gelatinization properties,solvent retention capacity,texture properties and tensile properties of the five mixing proportions.The results showed that the quality of dough with low GI raw materials decreased,and the selected raw material ratio was:15%Sasa bean+35%quinoa+50%low gluten Wheat flour,the next step of optimization.3.Based on the fixed proportion of raw materials,the quality of mixed flour dough was improved.Single factor experiment and orthogonal experiment were carried out with the addition of L-cysteine hydrochloride,xylanase and neutral protease.The optimal proportion was 0.015%L-cysteine hydrochloride+0.03%xylanase+0.15%neutral protease.The quality of mixed flour dough was improved.4.Based on the fixed ratio of raw powder and improver,a single factor experiment was designed to study the effects of surface fire temperature,baking time,surface fire temperature and primer temperature on the sensory evaluation,hardness and brittleness of biscuits.Then,four factors and three levels orthogonal test were designed to further optimize the biscuit making process.The results showed that the factors affecting the taste and quality of biscuits were in the order of flour fire temperature>baking time>flour fire temperature>primer temperature.The best technology for making biscuits was a2b3c2d2.The optimal formula of biscuits was as follows:Yousha bean 15%,quinoa 35%,low gluten wheat flour 50%,salt0.5%,D-mannose 15%,vegetable oil 10%,baking soda 0.5%,flour fire temperature 120℃,The biscuit baked at 150℃for 16 min had the best quality and taste.5.The GI value of biscuits with low GI toughness made by the best technology is 48.11,less than 55,which belongs to low GI food.The results showed that the moisture content was2.06±0.03^c%（≤4%）,alkalinity was 0.24±0.02^c%（≤0.4%）,acid value was 2.21±0.29^b mg/g（≤5 mg/g）,peroxide value was 0.18±0.01^c g/100g（≤0.25 g/100 g）,which met the national standard requirements of biscuit production.The fat content was 25.05±0.04^c%,protein content was 10.21±0.05^c,and bulk density was 0.47±0.09^ab g/cm³.6.By measuring the acid value and peroxide value at different storage temperatures,the first-order kinetics model of lipid oxidative rancidity was established to predict the shelf life of products.The shelf life of low GI crisp biscuits was 295 days,180 days and 98 days respectively according to the first-order kinetics model of oil and fat According to the first-order kinetics model of lipid oxidation,the shelf life of low GI crisp biscuits were 273days,182 days and 88 days respectively.The fitting effect is good,which can predict the shelf life of biscuits at various storage temperatures.