Low GI value composite flour
Patent Information
- Authority / Receiving Office
- CN · China
- Current Assignee / Owner
- 安徽华明太合生物工程有限公司
- Publication Date
- 2019-01-25
- Estimated Expiration
- Not applicable · inactive patent
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Abstract
Description
technical field
[0001] The invention relates to the technical field of flour, in particular to a compound flour with low GI value. Background technique
[0002] At present, there are nearly 150 million diabetic and pre-diabetic patients in China. There is an urgent need to develop staple foods that are inexpensive and can control blood sugar. Glycemic index (GI) is the glycemic index, also known as "glycemic index", which means the ratio of the blood sugar raising effect of a certain food to the blood sugar raising effect of a standard food (usually glucose). How much blood sugar response is caused. It usually reflects the ability of a food to raise blood sugar in the human body. The glycemic index of food is a physiological parameter.
[0003] Low GI food refers to the food whose blood sugar rises slowly after eating. Generally, low GI food stays in the gastrointestinal tract for a long time, has a low absorption rate, slows the release of glucose, and has a low peak val...