Improved noodle food

Abstract

The invention provides an improved flour food. The improved flour comprises dietary fiber, whole wheat flour dietary fiber and amylose extracted from corn, potato, sweet potato and rice; the flour can be made into fine dried noodles, dumplings, gruel, bread, pastry, cake, steamed bread and so on. The food has low glycemic index, can satisfy health and nutrition of human body, delay the sugar absorption, effectively control blood sugar in diabetes patients, make the glycolated hemoglobin restore to normal value; the food with low glycemic index can reduce load of pancreatic islet, recover pancreatic islet function, secrete insulin resistance and protect B cell; the food with low glycemic index supplies high-nutrition content natural food to diabetes patients with nutrition utilization obstacle and nutrition deficiency caused by metabolic disorder; the invention is a kind of convenient health food.

Description

technical field [0001] The invention belongs to the field of food technology, in particular to an improved noodle food made from dietary fiber, resistant starch and whole wheat flour. technical background [0002] With the improvement of economy and living standards, the occurrence of obesity and some chronic degenerative diseases such as diabetes and cardiovascular diseases is increasing rapidly, becoming a problem that cannot be ignored in the current society. In recent years, nutrition research has developed rapidly, and many new viewpoints and new theories on dietary nutrition and health care have been proposed and developed. This new medical concept was developed by Dr. David Jinks, a professor at the University of Toronto, Canada. The latest scientific research results in life sciences have been officially affirmed by the World Health Organization (WHO / FAO) expert committee. David Jinkers' application and outstanding contribution to the concept and theory of food glyce...