| As one of the staple foods loved by consumers in the daily diet,bread is affected by the high glycemic index,which limits the consumer population.Therefore,the preparation of functional bread is of great importance for the development of bread products.In this thesis,slow-digesting starches and dietary fibers were screened and lowGI high-fiber bread was prepared to ensure the quality of bread while increasing its functionality and providing consumers with more bread consumption choices.The main research contents are as follows:1.In order to obtain a starch raw material with slow digestion characteristics,the amylose composition,pasting characteristics and digestion characteristics of four commercially available starch raw materials: namely tapioca starch,corn starch1,corn starch2 and pea starch were compared.The results showed that the straight-chain amylose content of corn starch 2 was 67.79%,which was significantly higher than that of other starches(p < 0.05);corn starch 2 was not easily pasted,and the peak viscosity was 20.00 c P,which was significantly lower than that of other starches(p < 0.01);the e GI of the four starches was from small to large: corn starch 2(69.13)< corn starch 1(74.27)<tapioca starch(90.25)< pea starch(94.07).e GI of maize starch 2 was medium GI.2.In order to obtain a dietary fiber that could help to reduce postprandial blood glucose better,the glucose adsorption ability,digestive enzyme activity inhibition ability and starch digestion inhibition ability of six commercially available soluble dietary fibers,including inulin,resistant dextrin,oat β-glucan,silver ear polysaccharide,round bush psyllium husk and arabinoxylan,were compared.The results showed that: the glucose adsorption capacity of silver ear polysaccharide,oat β-glucan and psyllium husk was higher than that of the other three dietary fibers;the inhibition rate of α-amylase activity by oat β-glucan reached 80%,which was significantly higher than that of the other five dietary fibers(p<0.01);the inhibition rate of α-glucosidase activity by oat β-glucan was significantly higher than that of the other five dietary fibers(p<0.01).5 dietary fibers(p< 0.01),with an IC50 value of 27.31 mg/m L;the inhibitory effects of 6 dietary fibers on starch digestion were,in descending order: oat β-glucan > arabinoxylan > inulin >psyllium polysaccharide > round bush psyllium husk > resistant dextrin.3.To determine the best formulation of low-GI high-fiber bread,response surface methodology was used to study the effects of corn starch 2 addition,oat β-glucan addition and active yeast addition on the sensory score and e GI of the bread.The results showed that corn starch 2,oat β-glucan and active yeast all influenced the sensory score and e GI of the bread.When the amount of corn starch 2 added was 39.15%,the amount of oat β-glucan added was 8% and the amount of active yeast added was 1%,the sensory score of low-GI high-fiber bread was 76 and the e GI value was 52.63,which was a low-GI product.4.In order to effectively evaluate the quality of low-GI high-fiber bread,the nutrional composition,aging,acidity and GI and GL values of low-GI high-fiber bread were determined using white bread as the control.The results showed that: the total dietary fiber content of low GI high fiber bread was 8.13 g/100 g,which was in line with the high fiber standard in the national standard;the hardness of low GI high fiber bread was greater than that of white bread,and the aging degree was reduced;the acidity was less than that of white bread,which was in line with the acidity range specified in the national standard;the pores of low GI high fiber bread were smaller and more uniform;the GI value was 46,which was a low GI high fiber product,and the GL value was 6,which It is a low GL product. |
PDF Full Text Request