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Formula and preparation method of low-GI chickpea starch bread

A chickpea and starch technology, which is applied to the formulation of low-GI chickpea starch bread and the field of preparation thereof, can solve the problems of diabetics' dietary choices, increased blood sugar, high blood sugar and the like, and achieves the best taste and appearance, The effect of lowering blood sugar and stabilizing blood sugar

Inactive Publication Date: 2020-06-02
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bread is usually made of wheat flour. The metabolism of starchy substances in the human body is fast, and the blood sugar rises rapidly in a short period of time and then drops rapidly. Therefore, after eating by patients with chronic diseases, it will cause large blood sugar fluctuations. Meal choices for diabetics cause confusion

Method used

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  • Formula and preparation method of low-GI chickpea starch bread
  • Formula and preparation method of low-GI chickpea starch bread
  • Formula and preparation method of low-GI chickpea starch bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment provides a technical solution: a low GI chickpea starch bread recipe, the raw materials of which include the following ingredients in proportion by weight: 300g of wheat flour, 40g of butter, 3g of yeast, 2g of edible salt, 30g of eggs, and 280g of water , Maltitol 30g. The mixed wheat flour comprises by weight: 207g of wheat flour, 60g of chickpea starch, 15g of psyllium seed powder, and 18g of guar gum.

[0023] Then follow these steps to prepare the Low GI Chickpea Starch Bread:

[0024] S1. Measure each raw material according to the recipe requirements, mix wheat flour, chickpea starch, psyllium seed powder and guar gum in the noodle machine to obtain wheat mixed powder, add yeast, eggs, water to the wheat mixed powder And beat, beat until the dough becomes gluten extensible and forms a smooth dough. The water in this embodiment adopts deionized water.

[0025] S2, adding butter to the dough, mixing the butter and the dough evenly and quickly whip...

Embodiment 2

[0036] This embodiment provides a technical solution: a low GI chickpea starch bread recipe, the raw materials of which include the following ingredients in proportion by weight: 300g of wheat flour, 40g of butter, 3g of yeast, 2g of edible salt, 30g of eggs, and 280g of water , Maltitol 30g. The mixed wheat flour comprises by weight: 213g of wheat flour, 60g of chickpea starch, 15g of psyllium seed powder, and 12g of guar gum.

[0037] Then follow these steps to prepare the Low GI Chickpea Starch Bread:

[0038]S1. Measure each raw material according to the recipe requirements, wherein, wheat flour, chickpea starch, psyllium seed powder and guar gum are mixed in a noodle machine to obtain wheat mixed flour, and yeast and eggs are added to the wheat mixed flour , water and beat until the dough becomes gluten extensible and forms a smooth dough. The water in this embodiment adopts deionized water.

[0039] S2, adding butter to the dough, mixing the butter and the dough evenl...

experiment example 1

[0052] In this experimental example, the GI values ​​of the chickpea starch bread provided in Example 1 and the common bread provided in Comparative Example 1 were respectively estimated.

[0053] Crush the center part of the two groups of breads, take 2.05g of ordinary bread with 1g of available carbohydrates and 2.65g of chickpea starch bread, add 3mL of 0.1mol / L phosphate buffer and 1mL of amylase solution respectively, preheat 37°C with slight shaking.

[0054] Rinse the residue with 4 mL of phosphate buffer, then add 6 mL of pepsin-guar gum solution, adjust the pH to 1.5, and stir magnetically for 30 min.

[0055] Add 10 mL of phosphate buffer to the above solution to adjust pH=6.9.

[0056] Then add 125 μL MgCl2-CaCl2 solution, 125 μL trypsin solution, and 400 μL amyloglucosidase solution, replenish water to 50 mL, and incubate for 180 min. The whole process is carried out at 37 ° C.

[0057] The timing was started during the incubation, and 1 mL samples were taken at ...

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Abstract

The invention applies to the technical field of nutritional food and provides a formula and a preparation method of low-GI chickpea starch bread. Common grain and soybean starch raw materials which contain rich soluble dietary fiber and insoluble dietary fiber and have low GI value in diet are optimized and reasonably matched, the synergistic effect of all raw materials is sufficiently played, conversion of carbohydrate in the stomach and intestines is relieved, wherein, the soluble dietary fiber can form a mucous membrane in the intestines, absorption of glucose is relieved, so that blood glucose is further regulated. The chickpeas contain rich slowly digestible starch and resistant starch, have a remarkable effect in the aspects of blood replenishing, calcium supplement and the like andare high-quality food for patients with diabetes and hypertension. Butter, yeast, table salt, eggs and maltitol are added to the provided bread, through the synergistic effect of all the raw materials, on one hand, the bread can have the best taste and appearance and has sufficient nutrition content, and on the other hand, the bread has can realize the effect of stabilizing the blood glucose.

Description

technical field [0001] The invention belongs to the field of nutritious food, and in particular relates to a formula of low GI chickpea starch bread and a preparation method thereof. Background technique [0002] Bread is rich in nutrition, convenient to eat, and easy to be digested and absorbed by the human body. It is a traditional food loved by people. Bread is usually made of wheat flour. The metabolism of starchy substances in the human body is fast, and the blood sugar rises rapidly in a short period of time and then drops rapidly. Therefore, after eating by patients with chronic diseases, it will cause large blood sugar fluctuations. Meal choices for people with diabetes can be confusing. [0003] As a physiological parameter of food, GI is different from traditional physical and chemical methods. It can accurately reflect the physiological state of the human body after food intake. The digestion and absorption rate and blood sugar response of different foods contai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/36A21D13/06
CPCA21D2/186A21D13/06
Inventor 柳嘉徐箐段盛林林静丁方莉高铭苑鹏夏凯王玺
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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