Method for making low-digestion steamed buns by using high-amylose wheat flour

Abstract

The invention discloses a method for making low-digestion steamed buns by using high-amylose wheat flour, which is characterized in that two kinds of high-amylose wheat flour with the amylose content of more than 50% are selected, and steamed bun samples are made by dough kneading, primary fermentation method fermentation and steaming. The wheat steamed bun with high amylose content is suitable for being eaten by special people with diabetes, obesity and the like for a long time, and has the advantages that the processing technology is simple, and the production cost can be effectively reduced.

Description

Technical Field

[0001] The present invention relates to the field of steamed bun making methods, and specifically to a method for making low-digestible steamed buns using high amylose wheat flour. Background Art

[0002] Steamed buns made from traditional flour are easy to digest and absorb, with a relatively high glycemic index (65 - 80), so they are not suitable for long-term consumption by special groups. Due to its unique digestion characteristics, high amylose wheat flour can slow down the release of glucose when making steamed buns with a low glycemic index, thus significantly reducing the postprandial blood glucose response. Consuming such steamed buns helps control weight and improve metabolic health, and is suitable for the daily diet of diabetic patients and people with high blood sugar. However, high amylose wheat flour has defects such as high hardness, low specific volume, and easy breakage when making food. The present invention produces low-glycemic-index steamed buns with excellent specific volume and texture performance through an optimized process formula, which provides a healthy, low-glycemic-index staple food choice for special groups. Summary of the Invention

[0003] The present invention provides a method for making low-digestible steamed buns using high amylose wheat flour to solve the problems existing in the prior art that ordinary steamed buns have a relatively high glycemic index and are not suitable for long-term consumption by special groups, as well as the problems that high amylose wheat flour has special properties, poor dough proofing effect, and often requires adding sugar to improve the fermentation effect, but this will increase the glycemic index, and the products made from high amylose wheat flour have high hardness, small specific volume, and easy breakage.

[0004] To achieve the above object, the technical solution adopted by the present invention is as follows:

[0005] A method for making low-digestible steamed buns using high amylose wheat flour, select two high amylose wheat flours with an amylose content of more than 50%, according to the improved formula process, add water for dough kneading, then add yeast and improver and carry out fermentation by the one-step fermentation method, after fermentation is completed, carry out proofing, and after proofing, steam into steamed bun samples.

[0006] Further, the baking percentage of water during dough kneading is 75%.

[0007] Further, the baking percentage of yeast is 0.8%.

[0008] Further, compared with the wet basis weight of the steamed bun flour, the mass percentage of the improver addition amount is 0.4%.

[0009] Further, the temperature of the one-step fermentation is 38°C, the humidity is 85%RH, and the time is 60 min.

[0010] Further, the steaming time is 20 min.

[0011] Compared with the prior art, the high amylose wheat steamed buns produced by the present utility model belong to low glycemic index foods, which are suitable for long-term consumption by special populations such as diabetes and obesity. The adjusted processing technology can keep the process flow simple while ensuring excellent specific volume and texture, effectively reducing production costs, and is suitable for large-scale promotion in the food industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 It is the digestion characteristic diagram of the high amylose wheat steamed bun produced in the embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0013] The present invention will be further described below in conjunction with the drawings and embodiments.

[0014] As Figure 1 shown, this embodiment discloses a method for making low-digestible steamed buns using high amylose wheat flour. Two high amylose wheat flours with amylose content above 50% are selected and water is added for dough mixing. The addition amount of water during dough mixing is 75% by baking percentage, that is, 75 g of water is added per 100 g of steamed bun flour, and the baking percentage therein is in accordance with national standards (such as GB / T 35869-2018); then yeast and improver are added and fermentation is carried out by the one-time fermentation method. The addition amount of yeast is 0.8% by baking percentage, that is, 0.8 g of yeast (wet basis) / 100 g of flour (wet basis); compared with the wet basis weight of the steamed bun flour, the addition amount percentage of the improver is 0.4%; the temperature of the one-time fermentation is 38 °C, the humidity is 85% RH, and the time is 60 min. After proofing, it is steamed for 20 min to obtain the steamed bun sample.

[0015] In this embodiment, without using blended flour and ensuring the full use of high amylose wheat flour, the produced steamed buns can still maintain high edible quality.

[0016] Determination of the digestibility of the steamed bun samples obtained in this embodiment:

[0017] The determination of the digestive properties of the steamed buns refers to the methods of AOAC2002.02 and Englyst et al., and porcine trypsin (P7545, 8×USP), α-amylase, (10080, 50 u / mg), and glucoamylase (S10018, 1×10 5 u / mL) are used for testing. According to the digestion results, starch is divided into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). The digestion curve is fitted to the hydrolysis kinetics of the sample by using the non-linear first-order equation C = C-(1-e -kt ) established by Goni et al., and the hydrolysis index (HI) and predicted glycemic index (eGI) are calculated by fitting and integration.

[0018] AsFigure 1 As shown in the figure, there are differences in the starch hydrolysis process of different steamed buns within 120 minutes. After 20 minutes of digestion, the digestion rate curve of the steamed bun made from high amylose wheat flour tends to be stable, significantly lower than that of the ordinary wheat steamed bun, indicating that with the increase in amylose content, the resistance of starch granules to the erosion of intestinal α-amylase is enhanced, and the glucose slow-release ability of the steamed bun made from high amylose wheat flour is significantly improved.

[0019] Table 1 Digestive characteristics of different steamed buns 1,2

[0020]

[0021] 1 Different letters in the same column represent significant differences at P < 0.05.

[0022] 2 NW: Ordinary wheat steamed bun; HAWX, HAWT: High amylose wheat steamed buns (different varieties); TS: Total starch; RDS: Rapidly digestible starch; SDS: Slowly digestible starch; RS: Resistant starch; k: Hydrolysis kinetic constant; HI: Hydrolysis index; eGI: Predicted glycemic index.

[0023] As shown in Table 1, the contents of rapidly digestible starch and slowly digestible starch in the steamed bun made from high amylose wheat flour according to the method of this embodiment are lower than those of ordinary steamed buns, and the content of resistant starch is higher than that of ordinary wheat steamed buns. After fitting with a non-linear first-order equation, it can be seen that the hydrolysis kinetic constant k, hydrolysis index HI, and eGI values of high amylose wheat steamed buns are significantly lower than those of ordinary wheat steamed buns. The higher content of resistant starch indicates that high amylose wheat steamed buns have better digestive characteristics and will produce less blood sugar after consumption. The lower hydrolysis constant indicates that high amylose wheat steamed buns will release glucose at a slower rate after consumption, which is suitable for long-term consumption by people with diabetes and obesity. According to the ISO 26642:2010 food GI classification standard (the national standard 20243273-T-361 reference is being drafted), when eGI ≤ 55, it is defined as a low-GI food. In this study, the eGI values of HAWX steamed buns and HAWT steamed buns are 54.4 ± 0.2 and 48.4 ± 0.1 respectively, both meeting the certification requirements of low-GI foods and can be promoted as healthy staple foods, which is of great significance for enriching the diet of special populations.

[0024] Experimental conclusion

[0025] In this embodiment, high amylose wheat flour is used as the raw material, the processing technology and formula are adjusted to make steamed buns, and the digestion characteristics during the comparison test period are measured. The results show that the predicted glycemic index of high amylose wheat steamed buns is 48.4 - 54.4, which is lower than 55, belonging to low glycemic index foods and being suitable for long-term consumption by special groups such as diabetics and obese people. In addition, compared with using resistant starch compounded mixed flour to make low glycemic foods, the processing technology of the method in this embodiment is simple and can effectively reduce production costs.

[0026] The preferred embodiments of the present invention have been described in detail above in conjunction with the accompanying drawings. The embodiments described in the present invention are only descriptions of the preferred embodiments of the present invention, and do not limit the concept and scope of the present invention. Among the various specific technical features described in the above specific embodiments, they can be combined in any suitable way without contradiction. As long as such a combination does not violate the idea of the present invention, it should also be regarded as the content disclosed in this disclosure. To avoid unnecessary repetition, the present invention will not separately describe various possible combination methods.

[0027] The present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention and without departing from the design idea of the present invention, various modifications and improvements made by those skilled in the art to the technical solution of the present invention should fall within the protection scope of the present invention. The technical content claimed by the present invention has been fully recorded in the claims.

Claims

1. A method for making low-digestible steamed bread using high-amylose wheat flour, characterized in that: Two kinds of high-amylose wheat flour with an amylose content of more than 50% were selected. According to the improved formula process, water was added to knead the dough. Then yeast and improvers were added to ferment it using the one-time fermentation method. After fermentation, the dough was proofed and steamed into steamed bread samples.

2. The method for making low-digestible steamed bread using high-amylose wheat flour according to claim 1, characterized in that: The baking percentage of water when kneading the dough is 75%.

3. The method for making low-digestible steamed bread using high-amylose wheat flour according to claim 1, characterized in that: The baking percentage of yeast is 0.8%.

4. The method for making low-digestible steamed bread using high-amylose wheat flour according to claim 1, characterized in that: Compared with the wet basis weight of steamed bread flour, the mass percentage of the improver added is 0.4%.

5. The method for making low-digestible steamed bread using high-amylose wheat flour according to claim 1, characterized in that: The temperature of the one-time fermentation is 38°C, the humidity is 85%RH, and the time is 60min.

6. The method for making low-digestible steamed bread using high-amylose wheat flour according to claim 1, characterized in that: The steaming time is 20 minutes.

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