Method for preparing low-GI bread by utilizing probiotics to ferment cereals

Abstract

The invention belongs to the field of food, and particularly relates to a preparation method of low-GI bread prepared by fermenting grains through probiotics. According to the technical scheme, the preparation method comprises the following steps: (1) firstly, preparing probiotic fermented grains; (2) uniformly mixing the raw materials of high gluten wheat flour, probiotic fermented grains, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, a white kidney bean extract, coconut oil, yeast, table salt and edible baking soda, adding water, and kneading into dough for later use; and (3) fermenting the dough at room temperature, and then forming and baking the fermented dough. The prepared bread is low in glycemic index, soft in taste, dense and fine in interior, resistant to compression and tearing and not sticky to teeth after being chewed, and the elasticity and taste of the bread are guaranteed under the synergistic effect of all the raw materials. The probiotics are added to ferment the grains, so that the expansion degree of the bread is good.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing low GI bread by using probiotics to ferment grains. Background technique [0002] According to a survey by the International Diabetes Federation (IDF), the number of diabetic patients in China is about 116 million. China has become the country with the largest number of diabetic patients in the world. On average, one out of ten people is diabetic, and the number of diabetic patients is increasing year by year. trend. At present, there is no specific drug for the treatment of diabetes, and drug treatment can only temporarily control the development of the disease, and treat the symptoms but not the root cause. [0003] Diet therapy is the basis of diabetes treatment and pre-diabetes intervention, and a low GI diet is crucial for controlling blood sugar and the development of the disease. At the same time, studies have shown that the intestinal flora structu...

AI Technical Summary

Problems solved by technology

[0004] Bread is a popular leisure food currently available on the market. However, bread is mostly made of wheat flour, butter, and white sugar, and its GI value is relatively high. It is very unsuitable for diabetics. Diabetics often feel hungry. Among the products sold, there are very few breads that can allow diabetic patients to replenish energy in time, quickly produce a sense of satiety, and do not affect blood sugar rise.

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