CN112568259A

CN112568259A - Bread with low glycemic index and preparation method thereof

Info

Publication number: CN112568259A
Application number: CN202011471631.3A
Authority: CN
Inventors: 张晖; 齐希光; 朱玲; 吴港城
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2020-12-14
Filing date: 2020-12-14
Publication date: 2021-03-30

Abstract

The invention discloses bread with a low glycemic index and a preparation method thereof, and belongs to the technical field of deep processing of grains. The method for preparing the bread with low glycemic index and good sensory effect comprises the following steps: (1) primary fermentation: uniformly mixing bread flour, white kidney bean flour and yeast, kneading dough and fermenting to obtain a medium-seed dough; wherein the sieving aperture of the dolomitic bean powder is 600-1000 μm; (2) and (3) secondary fermentation: uniformly mixing bread flour, white kidney bean flour, wheat gluten, white granulated sugar, edible salt and the medium-sized dough obtained in the step (1) for dough kneading; then relaxing, dividing, rounding and shaping; then leavening and baking to obtain bread with low glycemic index and good sensory effect; wherein the bread flour in the step (1) and the step (2) is prepared from the following raw materials in a mass ratio of 2-4: 1 to 3. The bread prepared by the method disclosed by the invention has the GI less than 55%, and is good in sensory taste and quality.

Description

Bread with low glycemic index and preparation method thereof

Technical Field

The invention relates to bread with low glycemic index and a preparation method thereof, belonging to the technical field of deep processing of grains.

Background

With the acceleration of life rhythm, the change of eating habits and the further emphasis of social aging, chronic diseases related to insulin resistance, such as diabetes, cardiovascular diseases, obesity and the like, become important public health problems in a global sense. Among these diseases, the incidence of diabetes is particularly increasing. Epidemiological studies have shown that controlling postprandial blood glucose is of greater importance in reducing the risk of glycated hemoglobin and cardiovascular and cerebrovascular diseases compared to fasting blood glucose.

Ingestion of low Glycemic Index (GI) foods can not only enhance satiety of human bodies, effectively avoid severe fluctuation of postprandial blood sugar, but also reduce the risk of chronic diseases such as type II diabetes, coronary heart disease and the like. The bread as a staple food which is well liked by consumers contains high available carbohydrate, can be quickly converted into blood sugar after being eaten, and is very unfavorable for the blood sugar stability of patients with hyperglycemia and diabetes, so that the research on the low GI bread has great significance.

Currently, regarding the production of low GI bread, the GI value of bread is mostly reduced by using low GI ingredients, for example, CN107467128A discloses a bread with low glycemic index, which is prepared by first extracting polysaccharide from shiitake mushroom, then mixing the polysaccharide with other raw materials as bread ingredients, kneading dough, primary fermentation, rounding, intermediate fermentation, shaping and mold filling, final fermentation, decoration, baking and packaging; the patent considers that the beta-glucan in the mushroom can relieve the decomposition of starch in bread and slow down the release speed of glucose, thereby achieving the purpose of reducing the blood glucose index after eating. CN102228066A discloses a bread with low glycemic index and its making method, which comprises pulping herba Zosterae marinae, mixing with black rice flour, high gluten flour, yeast, skimmed milk powder, vegetable oil and salt, making into dough, fermenting, proofing, and baking. The application patent utilizes the functions of reducing blood sugar and blood fat of laminarin and black rice to reduce the blood sugar index of bread, so that the bread reaches the standard of low-blood-index food (GI < 55%).

However, currently, the production of low GI bread only considers how to reduce the GI value of bread as much as possible, and does not consider the influence of low GI ingredients on the sensory quality of bread, the low GI ingredients are mainly dietary fibers, and the addition of these ingredients can seriously deteriorate the bread quality and affect the taste of bread. Therefore, the development of low GI foods should not only consider reducing the GI value of the product, but also pay attention to the organoleptic taste quality of the product, making it acceptable to consumers.

Disclosure of Invention

In order to solve at least one of the above problems, the present invention provides a method for preparing bread with a low glycemic index having good organoleptic quality.

It is a first object of the present invention to provide a method for preparing bread having a low glycemic index and good organoleptic properties, comprising the steps of:

(1) primary fermentation: uniformly mixing bread flour, white kidney bean flour and yeast, kneading dough and fermenting to obtain a medium-seed dough; wherein the bread flour, the white kidney bean flour and the yeast are in a mass ratio of 100-200: 100-200: 3-7, wherein the sieving aperture of the dolomite bean powder is 600-1000 mu m;

(2) and (3) secondary fermentation: uniformly mixing bread flour, white kidney bean flour, wheat gluten, white granulated sugar, edible salt and the medium-sized dough obtained in the step (1) for dough kneading; then relaxing, dividing, rounding and shaping; then leavening and baking to obtain bread with low glycemic index and good sensory effect; the bread flour, the white kidney bean flour, the wheat gluten, the white granulated sugar and the edible salt are 41-45 in mass ratio: 41-45: 9-12: 2-3: 0.9 to 1.1;

the bread flour in the step (1) and the step (2) is prepared from 2-4 parts by mass: 1 to 3.

In one embodiment of the present invention, the bread flour mass ratio in step (1) and step (2) is 3: 2.

in one embodiment of the invention, in the step (1), the mass ratio of the bread flour to the white kidney bean flour to the yeast is 150: 150: 5.

in one embodiment of the present invention, the pass aperture of the dolomitic bean powder in step (1) is 850 μm.

In one embodiment of the present invention, the ratio of bread flour to navy bean flour in steps (1) and (2) is 1: 1.

in one embodiment of the present invention, the proportion of the medium dough is 60 to 80% by mass, and more preferably 60% by mass, of the dough (the whole dough) after the secondary fermentation.

In one embodiment of the present invention, the amount of the gluten in the step (2) is 10-14%, and more preferably 12% of the total amount of the bread flour and the white kidney bean flour.

In one embodiment of the present invention, the step (1) of mixing specifically comprises: adding water to start a dough kneading procedure, firstly stirring the mixture into a dough at a low speed (8-10 rpm), then switching to a high-speed (16-18 rpm) stirring mode to fully expand gluten, then switching to the low-speed (8-10 rpm) mode, adding the canola oil to stir for 2-3 min, and then switching to the high-speed (16-18 rpm) mode to stir for 1-2 min to finish dough kneading.

In one embodiment of the invention, the added amount of the canola oil in the step (1) is 1.2-1.4% of the mass of the raw materials (bread flour and navy bean flour); the addition amount of the water is 49-52 percent of the mass of the raw materials.

In one embodiment of the invention, the fermentation in the step (1) is carried out at 30-35 ℃ and 80-90% relative humidity for 2-4 h, more preferably at 32 ℃ and 85% relative humidity for 3 h.

In one embodiment of the present invention, the step (2) of mixing specifically includes: adding water to start a dough kneading procedure, firstly stirring the mixture into a dough at a low speed (8-10 rpm), then switching to a high-speed (16-18 rpm) stirring mode to fully expand gluten, then switching to the low-speed (8-10 rpm) mode, adding the canola oil to stir for 2-3 min, and then switching to the high-speed (16-18 rpm) mode to stir for 1-2 min to finish dough kneading.

In one embodiment of the invention, the added amount of the canola oil in the step (2) is 1.2-1.4% of the mass of the raw materials (bread flour, navy bean flour and wheat gluten); the addition amount of the water is 49-52 percent of the mass of the raw materials.

In one embodiment of the present invention, the relaxation in the step (2) is performed at room temperature (20 to 30 ℃) for 10 to 20min, and more preferably at room temperature (20 to 30 ℃) for 15 min.

In an embodiment of the invention, the proofing in the step (2) is carried out at 30-35 ℃ and 80-90% relative humidity for 80-120 min, and more preferably at 32 ℃ and 85% relative humidity for 90 min.

In one embodiment of the invention, the baking in the step (2) is to put the proofed dough into an oven, and bake the proofed dough for 25-30 min at 170-190 ℃ with an upper fire and 190-210 ℃ with a lower fire; more preferably, the baking is carried out for 28min at the temperature of 180 ℃ on the upper fire and 200 ℃ on the lower fire.

In one embodiment of the present invention, the method for preparing bread with low glycemic index and good organoleptic effect comprises the following steps:

(1) primary fermentation: pouring bread flour, white kidney bean flour and yeast into a flour mixer, and mixing uniformly; then kneading dough by a dough kneading machine; the surface of the well kneaded dough is finished to be smooth, and the dough is placed into a fermentation box for fermentation to obtain medium-seed dough; wherein the mass ratio of the bread flour, the white kidney bean flour and the yeast is 150: 150: 5, the sieving aperture of the dolomitic bean powder is 600-1000 mu m;

(2) and (3) secondary fermentation: pouring bread flour, white kidney bean flour, wheat gluten, white granulated sugar, edible salt and the medium-sized dough obtained in the step (1) into a dough mixer for kneading; the surface of the kneaded dough is finished to be smooth, and then the dough is loosened, cut, rounded and shaped; then leavening and baking to obtain bread with low glycemic index and good sensory effect; the bread flour, the white kidney bean flour, the wheat gluten, the white granulated sugar and the edible salt are 41-45 in mass ratio: 41-45: 9-12: 2-3: 0.9 to 1.1;

the bread flour in the step (1) and the step (2) is prepared from the following raw materials in a mass ratio of 3: 2.

the second purpose of the invention is that the bread which is low in glycemic index and good in sense effect is prepared by the method.

The invention has the beneficial effects that:

(1) according to the invention, the white kidney bean powder is added into bread raw materials, and an amylase inhibitor in the white kidney bean powder and slowly digested white kidney bean starch are utilized to reduce the hydrolysis rate and hydrolysis speed of the starch, so that the glycemic index of the bread is reduced, and the bread with low glycemic index is prepared; and the quality deterioration of the bread caused by the addition of the white kidney bean powder is improved by adding the wheat gluten and a secondary fermentation process. The bread prepared by the method has GI less than 55%, and good sensory taste and quality.

(2) The sieve pore size of the navy bean powder also influences the hydrolysis rate and the hydrolysis speed of starch and the GI of bread, the sieve pore size is between 180 and 900 microns, the hydrolysis rate and the hydrolysis speed of the bread starch and the GI of the bread are lower as the sieve pore size is larger, but the bread quality is more seriously deteriorated and the GI value is slightly increased. Meanwhile, as the addition amount of the white kidney beans is increased, the GI of the bread is remarkably reduced, and is reduced from 74.6% of the addition amount of 0 to 53.7% of the addition amount of 50%, but the addition of the white kidney beans destroys the gluten network structure of the bread, so that the sensory quality is reduced. Therefore, the quality of the low-GI bread is effectively improved by controlling the sieving pore size of the white kidney bean powder and simultaneously adopting the processes of adding the wheat gluten and carrying out secondary fermentation.

Drawings

FIG. 1 shows the hydrolysis ratio of starch in the bread obtained in example 2.

FIG. 2 shows GI values of the bread obtained in example 2.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.

The test method comprises the following steps:

1. measurement of postprandial blood glucose response and blood glucose load of low-GI bread:

in the human body postprandial blood glucose experiment, 10 volunteers are selected as test subjects, including 5 girls and 5 boys, the age is 22-25 years, and the BMI is 18.5-23.0 kg/m²No family history of diabetes, no metabolic disease and other gastrointestinal digestive diseases are required, and an informed consent is signed before the experiment.

The tested subject is fasted and water is forbidden for 12 hours before the experiment, the subject slowly arrives at a laboratory on the same day of the experiment, and the fasting blood glucose value of the subject is measured by finger tip blood sampling. Providing a test food containing 50g of carbohydrate and 200mL of water, wherein the experimental subject needs to finish eating within 5min, timing starts when eating starts, and the change of the postprandial blood glucose concentration is monitored by finger tip blood sampling at 15min, 30min, 45min, 60min, 90min and 120min after a meal. During the experiment, the subjects were fasted, deprived of water, moved less, and kept calm.

The human postprandial blood glucose response curve of the tested food takes time as an abscissa and the blood glucose concentration change value of the tested object as an ordinate. The GI and GL values of the test foods were calculated according to the following formulas (1) and (2), respectively.

In the formula: GI is the glycemic index; GL is the glycemic load; the mass of the ingested test food was calculated as 30 g.

2. And (3) testing the texture performance:

according to the measurement method of Sanz-Penella et al (Sanz-Penella J M, Wronkowska M, Soral-Smietana M, et al. Effect of book amaranth flow on divided properties and nutritious value [ J ]. LWT-Food Science and Technology, 2013, 50(2):679-685.), the following modifications are made: the bread was cut into 12.5 mm-thick slices, 2 slices were fixed in the middle, and the measurement was performed with a P/35 probe, with the parameters set as follows: the speed before the test is 1.5mm/s, the test speed is 1.5mm/s, the speed after the test is 1.5mm/s, the compression degree is 40 percent, the induction force is 5g, and the time interval between two times of compression is 5 s. The measurements were repeated 10 times per set of samples and averaged.

3. Determination of bread specific volume:

after the freshly baked bread was naturally cooled at room temperature for 1 hour, the bread mass was weighed and recorded, and the bread volume was measured by millet replacement (wangxiayan, wangzhong, huangweining, etc.. high dietary fiber dough thermomechanics and bread baking characteristics [ J ] food science, 2011, 32(13):78-83.), and each sample was measured 5 times in duplicate to take an average. The bread specific volume is calculated according to the formula (3):

in the formula, s is bread specific volume, mL/g; v is the bread volume, mL; m is bread mass, g.

4. Sensory evaluation of bread:

after the freshly baked bread had cooled naturally for 2h, the experimental samples were rated by 10 trained raters. The total score was 100 points, and the specific scoring criteria are shown in table 1. The final results of sensory evaluation of the samples were averaged over 10 sets of data.

TABLE 1 organoleptic scoring criteria for bread

Example 1

A method for preparing bread with low glycemic index and good organoleptic effect comprises the following steps:

weighing 250g of bread flour, 250g of navy bean powder with the sieving pore diameter of 850 mu m, 64g of wheat gluten, 15g of white granulated sugar, 6g of edible salt, 7.5g of canola oil and 300g of water for later use;

primary fermentation: adding 150g of bread flour, 150g of white kidney bean powder with the sieving aperture of 850 mu m and 5g of yeast into a dough mixer, uniformly mixing, and adding 180g of water; starting a dough kneading procedure until the gluten is fully unfolded and the surface is smooth and soft to obtain kneaded dough; then putting the kneaded dough into a fermentation box, and fermenting for 3 hours at 30 ℃ and relative humidity of 85 percent to finish the fermentation of the middle-seed dough; wherein, the dough kneading is specifically as follows: adding water to start a dough kneading program, firstly stirring the dough into a dough at a low speed (8rpm), then switching to a high-speed (16rpm) stirring mode to fully expand gluten, then switching to a low-speed (8rpm) mode, adding 3.9g of canola oil to stir for 2-3 min, then switching to a high-speed (16rpm) mode to stir for 1-2 min, and finishing dough kneading;

and (3) secondary fermentation: pouring the rest powdery raw materials and the fermented middle-seed dough into a dough mixer, adding the rest water, starting a dough kneading program, firstly stirring the dough into a dough at a low speed (8rpm), then switching to a high-speed (16rpm) stirring mode to fully expand gluten, then switching to the low-speed (8rpm) mode, adding the rest canola oil, stirring for 3min, and then switching to the high-speed (16rpm) mode, stirring for 2min to finish dough kneading; the surface of the kneaded dough is finished smoothly, the dough is relaxed for 15min at room temperature, and the dough is divided into 150g of dough, rounded and shaped; placing in a proofing box at 32 deg.C and relative humidity of 85%, and proofing for 90 min; placing the proofed dough into an oven, and baking for 28min at the upper fire temperature of 180 ℃ and the lower fire temperature of 200 ℃; the obtained bread is obtained.

And (3) carrying out performance test on the obtained bread, wherein the test result is as follows: GI 53.69 (glucose 100), GL 5.76, bread low GI, low GL, bread sensory score 75.60.

Example 2

The aperture of the sieve of the white kidney bean powder in example 1 was adjusted to 950 μm, 600 μm, 420 μm, 250 μm, and 180 μm, and the bread was obtained in the same manner as in example 1.

The breads of example 1 and example 2 were subjected to texture property tests, the results of which are shown in tables 2 and 3 below:

table 2 results of performance testing of examples 1 and 2

Sieving pore size (mum)	GI	Specific volume	Hardness of	Elasticity	Cohesion property	Chewiness of the product	Recovery property
								950	53.88	4.02	17.86	0.89	0.67	6.29	0.27
850 (example 1)	53.69	3.96	18.07	0.91	0.69	6.31	0.29
								600	56.36	3.79	18.66	0.87	0.70	7.15	0.32
420	60.12	3.52	19.26	0.85	0.68	8.11	0.34
								250	61.74	3.29	20.78	0.83	0.70	8.91	0.34
180	63.81	3.18	21.26	0.82	0.69	9.27	0.35

Table 3 sensory test results of examples 1 and 2

Sieving pore size (mum)	Form of the composition	Color	Smell(s)	Tissue of	Taste of the product	Total score
							950	14.08	15.02	15.69	15.37	15.05	75.21
850 (example 1)	14.25	15.06	15.67	15.45	15.17	75.60
							600	15.60	15.64	15.68	15.26	15.06	77.24
420	16.85	16.84	15.70	14.95	14.77	79.11
							250	17.98	17.72	15.68	14.71	14.36	80.45
180	18.18	18.65	15.70	14.49	14.08	81.10

The hydrolysis rate of starch in the bread obtained in example 2 is shown in fig. 1, and it can be seen from fig. 1 that: the influence difference of the white kidney beans with different particle sizes on the external hydrolysis rate of the bread is obvious, the smaller the aperture of the sieve is, the smaller the obtained white kidney bean particles are, the faster the hydrolysis rate of starch is, the white kidney beans sieved by 180 mu m and 250 mu m are added, and the bread almost completes the whole digestion process in 60 min; the bigger the granule, the slower the hydrolysis rate of starch, and after 90min the whole digestion process of bread is completed by adding white kidney beans sieved by 420 μm, 600 μm and 850 μm.

The GI of the bread obtained in example 2 is shown in fig. 2, and it can be seen from fig. 2 that: the GI of white kidney bean bread increases significantly with the decrease in the granules, probably because the smaller the white kidney bean granules are, the less the physical protection of the structure to the active ingredient is, the greater the heat loss of the active ingredient is, and the less the amylase inhibitory effect is. On the other hand, the smaller the particle size, the larger the specific surface area of the raw material, the more damaged starch is produced in the milling process, and the enzymolysis rate of the material per se is also increased, so that the low-GI bread is made by selecting the white kidney bean particles screened by the 850-micron sieve, and the GI of the bread is 53.69.

Example 3

The amount of the white kidney bean powder in the bread powder and the white kidney bean powder in the example 1 is adjusted to the mass ratio of the bread powder and the white kidney bean powder in the table 4 (the ratio of the amount of the primary fermentation to the amount of the secondary fermentation is 3: 2), and the rest is consistent with the example 1, so that the bread is obtained.

The bread of example 3 was subjected to the performance test, and the test results are shown in tables 4 and 5 below:

table 4 test results of example 3

Amount (%)	GI	Specific volume	Hardness of	Elasticity	Cohesion property	Chewiness of the product	Recovery property
									0	74.63	4.32	4.03	0.99	0.82	2.98	0.42
10	72.66	4.06	6.87	0.94	0.77	4.06	0.38
								20	70.17	3.88	9.68	0.91	0.75	4.97	0.36
30	66.79	3.67	13.12	0.87	0.71	6.24	0.34
								40	61.40	3.46	17.06	0.85	0.68	7.96	0.31
50 (example 1)	53.69	3.18	21.26	0.82	0.65	9.27	0.29
								60	48.32	2.97	24.47	0.78	0.62	10.68	0.27

Table 5 sensory test results of example 3

Amount (%)	Form of the composition	Color	Smell(s)	Tissue of	Taste of the product	Total score
							0	15.94	16.82	17.92	17.91	19.03	87.62
10	15.45	16.15	17.26	17.16	18.25	84.27
							20	15.15	15.98	17.07	16.78	17.97	82.95
30	14.93	15.82	16.89	16.32	17.36	81.32
							40	14.56	15.45	16.44	15.86	16.25	79.26
50 (example 1)	14.25	15.06	15.67	15.45	15.17	75.60
							60	14.05	15.00	15.12	14.35	14.95	73.47

Example 4

The amount of gluten in the bread powder and the amount of white kidney bean powder in example 1 were adjusted to the mass ratio shown in Table 6, and the balance was kept the same as in example 1 to obtain bread.

The bread of example 4 was subjected to the performance test, and the test results are shown in tables 6 and 7 below:

table 6 test results of example 4

Amount (%)	GI	Specific volume	Hardness of	Elasticity	Cohesion property	Chewiness of the product	Recovery property
									0	64.32	2.91	29.32	0.69	0.58	11.87	0.22
6	56.03	2.97	26.08	0.75	0.61	10.83	0.27
								8	54.81	3.06	24.82	0.77	0.62	10.26	0.27
10	53.98	3.13	23.66	0.80	0.63	9.81	0.28
								12 (example 1)	53.69	3.18	21.26	0.82	0.65	9.27	0.29
14	54.05	3.11	23.64	0.81	0.64	9.62	0.28

Table 7 sensory test results of example 4

Amount (%)	Form of the composition	Color	Smell(s)	Tissue of	Taste of the product	Total score
							0	7.20	15.30	15.60	6.70	7.00	51.80
6	9.40	15.25	15.65	8.65	9.95	58.90
							8	11.40	15.20	15.63	10.30	12.17	64.70
10	13.15	15.15	15.60	12.45	13.25	69.60
							12 (example 1)	14.25	15.06	15.67	15.45	15.17	75.60
14	14.70	14.85	15.60	15.20	14.85	75.20

Example 5

The mass ratio of the medium dough to the whole dough in example 1 was adjusted as shown in Table 8, and the rest was kept the same as in example 1, to obtain bread.

The bread of example 5 was subjected to the performance test, and the test results are shown in tables 8 and 9 below:

table 8 test results of example 5

Recycle ratio (%)	GI	Specific volume	Hardness of	Elasticity	Cohesion property	Chewiness of the product	Recovery property
									0	50.82	2.97	32.68	0.67	0.59	11.91	0.21
50	53.31	3.09	22.92	0.79	0.63	10.08	0.27
								60 (example 1)	53.69	3.18	21.26	0.82	0.65	9.27	0.29
70	54.34	3.37	19.35	0.85	0.68	9.13	0.31
								80	55.32	3.16	17.29	0.81	0.64	9.86	0.28
90	56.27	3.08	15.32	0.76	0.61	10.43	0.24
								100	55.79	2.94	12.19	0.72	0.57	11.06	0.21

Table 9 sensory test results of example 5

Recycle ratio (%)	Form of the composition	Color	Smell(s)	Tissue of	Taste of the product	Total score
							0	13.85	12.72	13.65	14.10	13.90	68.22
50	14.05	14.90	14.95	15.30	15.08	74.28
							60 (example 1)	14.25	15.06	15.67	15.45	15.17	75.60
70	14.95	15.35	15.85	15.85	15.58	77.58
							80	14.85	15.12	15.45	15.30	14.90	75.62
90	14.63	14.85	15.20	14.85	13.95	73.48
							100	14.60	14.70	14.95	14.27	13.40	71.92

Example 6

The time for one fermentation (proofing) in example 1 was adjusted as shown in Table 10, and the other was kept the same as in example 1 to obtain bread.

The bread of example 6 was subjected to the performance test, and the test results are shown in tables 10 and 11 below:

table 10 test results of example 6

Time (h)	GI	Specific volume	Hardness of	Elasticity	Cohesion property	Chewiness of the product	Recovery property
									0	50.82	2.97	32.68	0.67	0.59	11.91	0.21
1.5	51.77	3.02	29.35	0.72	0.61	11.03	0.22
								2.0	52.52	3.07	26.18	0.74	0.63	10.16	0.25
2.5	53.27	3.13	24.01	0.77	0.64	9.52	0.27
								3.0 (example 1)	53.69	3.18	21.26	0.82	0.65	9.27	0.29
3.5	53.49	3.14	23.21	0.79	0.63	9.71	0.28

Table 11 sensory test results of example 6

Time (h)	Form of the composition	Color	Smell(s)	Tissue of	Taste of the product	Total score
							0	13.60	14.57	14.40	12.90	12.75	68.22
1.5	13.95	14.80	14.55	13.55	13.86	70.71
							2.0	14.05	14.95	14.75	13.75	14.26	71.76
2.5	14.15	15.00	14.80	13.92	14.45	72.32
							3.0 (example 1)	14.25	15.06	15.67	15.45	15.17	75.60
3.5	14.25	15.05	14.64	13.38	14.50	71.82

Comparative example 1A fermentation

A method of making bread comprising the steps of:

uniformly mixing the powdery raw materials, pouring the mixture into a dough mixer, adding water, starting a dough kneading program, firstly stirring the mixture into a dough at a low speed (8rpm), then switching to a high-speed (16rpm) stirring mode to fully expand gluten, then switching to the low-speed (8rpm) mode, adding weighed canola oil, stirring for 3min, and then switching to the high-speed (16rpm) mode, stirring for 2min, thus finishing dough kneading; the surface of the kneaded dough is finished smoothly, the dough is relaxed for 15min at room temperature, and the dough is divided into 150g of dough, rounded and shaped; placing in a proofing box at 32 deg.C and relative humidity of 85%, and proofing for 90 min; placing the proofed dough into an oven, and baking for 28min at the upper fire temperature of 180 ℃ and the lower fire temperature of 200 ℃; the obtained bread is obtained.

The bread obtained in comparative example 1 was subjected to the performance test, and the test results are shown in tables 12 and 13:

table 12 test results of comparative example 1

Comparative example	GI	Specific volume	Hardness of	Elasticity	Cohesion property	Chewiness of the product	Recovery property
								1	61.85	2.76	33.12	0.53	0.54	12.61	0.19

Table 13 sensory test results of comparative example 1

Comparative example	Form of the composition	Color	Smell(s)	Tissue of	Taste of the product	Total score
							1	12.6	13.57	12.2	12.5	12.25	63.12

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

1. A method for preparing bread with low glycemic index and good sensory effect is characterized by comprising the following steps:

2. The method of claim 1, wherein the proportion of the middle dough is 60-80% by mass of the dough after the secondary fermentation.

3. A method according to claim 1 or 2, characterized in that the amount of gluten in step (2) is 10-14% by mass of the sum of bread flour and navy bean flour.

4. The method according to any one of claims 1 to 3, wherein the proofing in step (1) is carried out at 30 to 35 ℃ and 80 to 90% relative humidity for 2 to 4 hours.

5. The method according to any one of claims 1 to 4, wherein the proofing in step (2) is carried out at 30 to 35 ℃ and 80 to 90% relative humidity for 80 to 120 min.

6. The method according to any one of claims 1 to 5, wherein in the step (1) and the step (2), the canola oil is required to be added in the dough kneading process, and the addition amount of the canola oil is 1.2-1.4% of the sum of the mass of the bread flour and the mass of the white kidney bean flour.

7. The method according to any one of claims 1 to 6, wherein the baking in step (2) is to bake the proofed dough in an oven at 170-190 ℃ on an upper fire and 190-210 ℃ on a lower fire for 25-30 min.

8. The method according to any one of claims 1 to 7, wherein the relaxation in the step (2) is performed at a temperature of 20 to 30 ℃ for 10 to 20 min.

9. The method according to any one of claims 1 to 8, wherein the proofing in step (1) is carried out at 30 to 35 ℃ and 80 to 90% relative humidity for 2 to 4 hours.

10. Bread with a low glycemic index and good organoleptic properties, obtainable by a method according to any one of claims 1 to 9.