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...

AI Technical Summary

Problems solved by technology

[0008] In addition, the GI value of modern food is too high after being added, too refined and too delicious. When people enjoy the delicious food in their daily meals, their blood sugar rises again and again after meals, which stimulates the pancreatic islets more strongly, resulting in more insulin secretion, which gives the islets Increased load leads to functional decline, which is the main factor for the rapid increase in the incidence of diabetes. Failure to use GI to guide a reasonable diet and comprehensive nutrition is the main defect in food control of blood sugar.

The dietary adjustments that often appeared in the past did not have a scientific and accurate adjustment to stabilize the condition of diabetes. According to the energy and intake of food, there is no scientific index to control blood sugar, so it is impossible to talk about accurate and effective blood sugar control.