Effects Of Low GI Raw Materials On Dough And Bread Quality Characteristics

GI is of great significance to maintain human health and prevent chronic diseases.Hypoglycemia index food has a good development trend.In recent years,with the improvement of social and economic level in China,people's health awareness has gradually increased,and hypoglycemia index food has been paid more and more attention.Therefore,it is reasonable and necessary to produce a new type of food with hypoglycemia index.In this paper,low GI bread was prepared by screening low GI raw materials to partially replace high gluten wheat flour.By studying the effects of different proportions of mixed flour on the flour properties,tensile properties and texture properties of bread dough,the specific amount of low GI raw materials was determined.On the basis of single factor experiment,the low GI bread dough formula and bread making technology were optimized by orthogonal experiment to prepare high-quality low GI bread,and the quality of bread was determined1.Based on the basic nutrients and GI determination of the raw materials,red bean and rye with rich nutrition and low GI were selected as the raw materials of low GI bread.The GI value of red bean and rye was 42.47 and 46.77 respectively.2.Through the determination of GI and powder properties,tensile properties and texture properties of mixed flour dough,the compound proportion of mixed flour was determined.The specific proportion was 55% high gluten flour + 25% red bean flour + 20% rye flour,and the GI value was 48.05,which met the requirement of low GI(GI ? 55).With the increase of red adzuki bean powder and rye powder,the water absorption of the mixed powder increased significantly,while the formation time and stability time decreased significantly.The hardness of bread dough increased significantly and the elasticity decreased.Adding adzuki bean flour and rye flour makes bread rich in nutrition,but it has a great impact on the quality of bread.3.The formula of low GI bread dough was improved,and the flour properties,tensile properties and texture properties of bread dough with different modifiers were determined.The results showed that the properties of bread dough were the best when the addition of gluten was1.00%,sodium stearyl lactate was 1.50%,xylanase was 0.50%.4.The hardness,specific volume and sensory score of low GI bread were used as the indexes in single factor experiment,and the sensory score was used as the standard in orthogonal experiment.The results showed that the sensory score of bread was the highest when the yeast content was 2.0%,the water content was 40%,and the butter content was 10%;Single factor experiment and orthogonal experiment were used to optimize the bread technology.The results showed that the sensory quality of bread was the best when baking temperature was175 ?,baking time was 10 min and baking temperature was 32 ?.