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Bread with low glycemic index (GI) and making method thereof

A production method and low blood sugar technology, applied in baking, baked food, food science, etc., to achieve the effect of low GI value

Inactive Publication Date: 2011-11-02
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

After calculation, ordinary bread is a medium / high GI food, which is not suitable for such consumer groups

Method used

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  • Bread with low glycemic index (GI) and making method thereof

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Embodiment Construction

[0014] Now in conjunction with embodiment the present invention is described in further detail:

[0015] The low glycemic index bread of the present invention is achieved in this way, comprising high-gluten wheat flour, black rice flour, kelp pulp, and highly active dry yeast. The weight dosage of high-gluten wheat flour is: 100 parts, and the weight dosage of black rice flour is: 5-30 parts The dosage of dry kelp for making kelp pulp is 1-10 parts by weight, and the dosage of dry yeast is 1-3 parts by weight.

[0016] The low glycemic index bread production method of the present invention is realized in this way, by weight, 5 to 30 parts of black rice are ground into powdered black rice flour; 1 to 10 parts of dried kelp are weighed, soaked in water, rinsed, and added an appropriate amount of Crush the water into kelp pulp, take 1-3 parts of high-activity dry yeast and put it in a container, inject warm water, stir evenly to activate the yeast, kelp pulp, black rice f...

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Abstract

The invention provides bread with a low glycemic index (GI) and a making method thereof. The making method is characterized by grinding 5-30 parts by weight of black rice to obtain black rice powder; weighing 1-10 parts by weight of dried seaweed, soaking the dried seaweed in water, washing the seaweed, adding a defined amount of water and crushing the seaweed into seaweed paste, taking and putting 1-3 parts by weight of dried yeast in a container, pouring in warm water, stirring the materials uniformly to activate the yeast, mixing the seaweed paste, the black rice powder, activated yeast liquid, 100 parts by weight of strong wheat flour and 40-75 parts by weight of water, mixing and stirring the materials until the dough is mature and then preparing the stirred dough into bread by adopting the conventional fermenting, proofing and baking processes. Compared with the prior art, the bread has a low GI value and is suitable for the patients with low glucose tolerance and the diabetic patients.

Description

technical field [0001] The invention relates to a food and a processing method thereof. Background technique [0002] According to statistics, there are nearly 100 million people with low glucose tolerance and diabetes in China. Although the middle-aged and elderly people are still the most prone to the disease, low glucose tolerance and diabetes are also showing a younger trend. At the same time, with the integration of eastern and western cultures and the acceleration of the pace of life, the lifestyle of Chinese residents, especially breakfast, is gradually westernized, and the sales of baked goods such as bread have increased significantly. However, bread raises blood sugar quickly, and it is not suitable for people with low glucose tolerance and diabetes. edible. [0003] In 1981, a Canadian clinical physician (Jenkins) first proposed a food physiological index to measure the response of carbohydrates to blood sugar—the glycemic index, which is compared with the degree...

Claims

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Application Information

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IPC IPC(8): A21D13/00
Inventor 张英慧崔志新黄仙寿董华强钟希琼
Owner FOSHAN UNIVERSITY
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