A method for screening and modifying starch materials to construct low-GI baking systems

Abstract

This invention discloses a method for screening and modifying starch materials to construct a low-GI baking system, belonging to the field of starch material modification technology. The method includes determining the basic physicochemical properties of various initial starches and conducting in vitro digestion simulation experiments. Based on the obtained digestion rate curves, the glycemic index is calculated to screen candidate starches with low-GI potential. Subsequently, the candidate starches undergo physical field-assisted composite modification treatment, i.e., periodic high-intensity mechanical extrusion is applied in a specific humidity environment to form modified intermediates, followed by annealing and aging treatments to obtain the final product. This method achieves precise screening through dynamic digestion characteristics and utilizes the synergistic effect of moist heat and mechanical force to deeply reconstruct the starch structure, effectively preparing modified starch materials with stable and excellent anti-digestion properties, providing a key raw material solution for the development of low-GI baking products.

Images