Method for processing steamed buns long in shelf life and low in glycemic index

Abstract

The invention discloses a method for processing steamed buns long in shelf life and low in glycemic index. The storage stability is improved by wheat germs obtained after extrusion swelling treatment,the wheat germs are smashed and then are added into wheat flour, the defect of insufficient lysine content in the wheat meal is overcome, the amino acid proportion in the wheat meal is balanced, thenutrition value is improved, skin of sorghums are also softened and removed, and the problem is solved that tannin contained in the skin of sorghums affects the nutrition value and taste. The steamedbuns made from raw materials such as skin-removed sorghum flour, wheat germ flour and the wheat flour are closer to commo steamed buns in appearance and taste, the glycemic generation index of the steamed buns is reduced, steam bun semi-finished products are frozen and stored by means of a dough freezing technology, the shelf life is prolonged, the quality and freshness are ensured, and economic benefit is improved. The steamed bun processing method is low in cost and is simple, the taste and health-care function of the steam buns are good, and the steam buns are suitable for healthy people and diabetes patients to eat and are worthy of popularization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a steamed bread processing method with a long shelf life and a low glycemic index. Background technique [0002] Frozen dough technology refers to the application of freezing technology to the production and processing of bread, cakes, steamed buns and other pasta, and the use of freezing technology to process the product dough, so that it is frozen and stored in the semi-finished stage, and it is thawed during processing, and then baked. Subsequent procedures and production processes until it becomes a finished product. Although frozen dough that has been refrigerated for a long time will cause a decrease in dough quality, a decrease in specific volume, and an increase in hardness, it has great advantages and broad prospects in the fast-moving consumer food market. Frozen dough technology enables fast-moving consumer food to be transported in the form of semi-finished p...

AI Technical Summary

Problems solved by technology

But sorghum epidermis is rich in anti-nutritional factors such as tannins, which will reduce the nutritional value and taste of sorghum, and limit the application of sorghum in food processing.