Flour having functions of reducing blood sugar and reducing weight and capable of being made into dough through fermentation
A blood sugar-lowering, functional technology, applied in the field of leavenable flour, can solve the problems of high dietary fiber content, low content of carbohydrates, diet troubles, etc., to achieve the effect of controlling blood sugar, reducing postprandial blood sugar, and increasing satiety
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Embodiment 1
[0011] Mix 3000g filling powder, 1500g gluten powder and 500g seasoning powder to get leavenable flour; among them, the filling powder consists of 1000g almond powder, 1000g golden linseed powder, 250g chia seed powder, 250g chickpea powder, 125g sunflower seeds gluten powder, 125g pumpkin seed powder, 125g walnut kernel powder and 125g wheat bran powder, gluten powder is composed of 1000g gluten powder and 500g whey protein powder, seasoning powder is composed of 125g whey protein powder, 125g walnut kernel powder, 125g cooked soybean flour and 125g soy protein powder.
[0012] The above-mentioned raiseable flour is made into pasta and given to 10 type Ⅱ diabetic patients to replace all staple foods. For other foods, including vegetables, meat, eggs, dairy products, snacks, etc., the usual habits remain unchanged. After eating for 2 weeks, the test results are shown in Table 1. In Example 1, the 10 patients with type 2 diabetes included 6 males and 4 females. The average age...
Embodiment 2
[0017] Mix 3500g of filling powder and 1500g of gluten powder to get leavenable flour; among them, the filling powder includes 1750g of golden flaxseed powder, 750g of chickpea powder, 500g of wheat bran powder and 500g of whey protein powder, and the gluten powder includes 1000g of round bran powder Forecourt husk powder and 500g gluten powder.
[0018] Average early fasting blood glucose before enrollment (mmol / L)
9.2
Average early fasting blood sugar in two weeks (mmol / L)
8.7
Average post-breakfast blood glucose before enrollment (mmol / L)
14.2
Average blood sugar after breakfast in two weeks (mmol / L)
9.6
Changes in average blood sugar after breakfast in two weeks (mmol / L)
-4.6
Probability of feeling hungry between two meals before enrollment
70%
Probability of feeling hungry between meals after enrollment
6.7%
Average weight loss (kg)
0.7
[0019] Table 2
[0020] From the above test resu...
Embodiment 3
[0022] Mix 3500g of filling powder and 1500g of gluten powder to get leavenable flour; among them, the filling powder includes 1750g of golden flaxseed powder, 750g of chickpea powder, 500g of wheat bran powder and 500g of whey protein powder, and the gluten powder includes 1000g of round bran powder Forecourt husk powder and 500g gluten powder.
[0023]
Mixed Flour Cake
Wheat Flour Cake
Average early fasting blood glucose before enrollment (mmol / L)
9.1
9.1
Average early fasting blood sugar in two weeks (mmol / L)
9.0
9.1
Average post-breakfast blood glucose before enrollment (mmol / L)
12.3
12.3
Average blood sugar after breakfast in two weeks (mmol / L)
9.5
13.5
Changes in average blood sugar after breakfast in two weeks (mmol / L)
0.5
4.4
Probability of feeling hungry between two meals before enrollment
70%
70%
Probability of feeling hungry between meals after enrollment
6.3%
...
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