CN115444095A - White steamed bread with low glycemic index and preparation process thereof - Google Patents
White steamed bread with low glycemic index and preparation process thereof Download PDFInfo
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- CN115444095A CN115444095A CN202210949106.0A CN202210949106A CN115444095A CN 115444095 A CN115444095 A CN 115444095A CN 202210949106 A CN202210949106 A CN 202210949106A CN 115444095 A CN115444095 A CN 115444095A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the field of food, in particular to white steamed bread with low glycemic index and a preparation process thereof. The steamed bread is characterized in that polysaccharide is added into a making raw material, and the polysaccharide comprises curdlan and guar gum. The preparation process comprises the following steps: the method comprises the following steps of colloid pre-mixing treatment, mixed colloid solution preparation, steamed bun dough batching and dough kneading, and the subsequent processing steps are the same as the processing steps of common steamed buns. Compared with the existing steamed buns on the market, the steamed buns with low glycemic indexes have the advantages that: 1. the white steamed bread with low glycemic index and good taste can be prepared, so that people who do not adapt to the taste of the coarse cereal steamed bread can eat the white steamed bread with low glycemic index. 2. Can be used for preparing steamed bread with low glycemic index and strong satiety, and is suitable for patients with diabetes, obesity, etc. 3. The steamed bread can have a certain prebiotics effect and can assist in improving intestinal health.
Description
Technical Field
The invention relates to the field of foods, in particular to white steamed bread with low glycemic index and a preparation process thereof.
Background
The steamed bread is one of staple food of Chinese people, and plays an important role in providing energy and nutrition for people. However, because the steamed bread needs to be subjected to dough fermentation in the process, the specific surface area of the fermented dough is rapidly increased, so that the steamed bread is finally in a porous structure. The most abundant nutrient component in the steamed bread is starch, will decompose into substance such as dextrin, maltose, glucose that is more easily digested, absorbed through the fermentation, and the hole structure of the high specific surface area of the steamed bread makes the digestive enzyme in the human body consumption way of the steamed bread can carry on abundant, rapid digestion reaction with steamed bread starch after the food intake. The result of the rapid reaction can cause the starch digestion to rapidly react to generate blood sugar, the blood sugar of a human body is rapidly increased after meals, so that the blood sugar of the human body is greatly fluctuated, the fluctuated blood sugar easily causes the rapid and large secretion of insulin, and the endocrine system is stressed, so that diseases such as obesity, diabetes and the like are caused. Too fast a digestion rate also affects the satiety effect of the steamed buns, resulting in an energy of the steamed buns consumed exceeding the actual energy required by the human body, as well as being susceptible to the initiation of chronic diseases such as obesity, diabetes, etc.
At present, the method of compounding coarse cereals is usually adopted to reduce the glycemic index of the steamed bread, but due to the fermentation effect of the steamed bread, the addition amount of the coarse cereals is limited by a fermentation process, the reduction of the glycemic index can also be limited, and meanwhile, the edible taste of the steamed bread is also influenced by the coarse cereal steamed bread. Therefore, the number of steamed buns with low glycemic indexes in the market is small, and related mature formulas and processes are also small. Therefore, the development of the steamed bun with good taste and low glycemic index is a health upgrade of the existing steamed bun and can meet the actual demands of more people.
Disclosure of Invention
The invention aims to solve the technical problem of providing white steamed bread with low glycemic index and a preparation process thereof.
The invention is realized by the following steps:
the invention firstly provides white steamed bread with low glycemic index, which is prepared by adding polysaccharide into a preparation raw material, wherein the polysaccharide comprises curdlan and guar gum.
Preferably, the weight ratio of the curdlan to the guar gum is 2:1-4:1,0.0045 parts of curdlan and less than or equal to 0.009 parts of guar gum (calculated by 100 parts of the total weight of the raw materials).
The invention also provides a preparation process of the steamed bread with low glycemic index, which comprises the following steps:
the method comprises the following steps: pre-mixing colloid: mixing 0.003-0.006 part of curdlan and 0.0015-0.003 part of guar gum uniformly, and making into colloid premixed powder.
Step two: preparing a mixed colloidal solution: and (2) putting the colloid premixed powder obtained in the step one into 30-34 parts of purified water at the temperature of 30-40 ℃, adding 0.004-0.008 part of low-sugar yeast and 8-12 parts of erythritol, and stirring while adding until the colloid premixed powder is dissolved into a slightly-thick mixed colloid solution.
Step three: preparing steamed bun dough: uniformly mixing 45-49 parts of high gluten wheat flour, 8-12 parts of resistant starch and 1-3 parts of resistant dextrin.
Step four: kneading: and (4) adding the mixed colloidal solution in the second step into the steamed bun dough ingredients in the third step, kneading, and performing the subsequent processing steps to be the same as the processing steps of the common steamed buns.
Step five: and (3) cooling: the steamed bread steamed in the steamer/steam box is cooled to the surface temperature of less than or equal to 50 ℃ and can be directly eaten or put into a refrigerator with the temperature of 18 ℃ below zero for freezing storage. When the steamed buns are eaten next time, the steamed buns can be directly eaten after being unfrozen and heated for 15 minutes by a steamer/steam box without being cooled until the surface temperature is less than or equal to 50 ℃. At the moment, starch in the cavity structure of the steamed bun is well embedded by a colloid composite system formed by combining curdlan and guar gum. (unlike conventional steamed buns, the final effect of low glycemic index is significantly affected when the steamed buns are eaten directly without being cooled to a surface temperature of 50 ℃ or lower.)
The action principle of the invention is as follows:
the polysaccharide does not usually act with digestive enzymes of human bodies, and can well play roles in embedding and preventing enzymes, thereby finally playing a role in reducing the glycemic index. Although the polysaccharide has more varieties, each polysaccharide has own characteristics, such as the matching use can improve the original attribute action range and can also generate the characteristics which are not possessed by the single use.
The curdlan has the properties of being soluble and dispersed in normal-temperature water, and gel generated after being heated to the temperature of more than 80 ℃ has thermal irreversibility, certain toughness and film forming property, but the curdlan cannot generate the effect of water absorption and swelling when being dissolved in the normal-temperature water, does not have water retention property at normal temperature, and is easy to separate when being dissolved in the normal-temperature water.
Guar gum is easy to disperse in water at normal temperature and is easy to absorb water to swell, a large consistency can be generated by a small adding amount, a certain suspension effect is achieved, and the guar gum is easy to degrade at high temperature so as to release water absorbed by swelling at normal temperature. Due to the fact that the content of side chain galactose in guar gum is too high, the capability of forming gel by blending with other polysaccharides such as xanthan gum is poor, and application is limited.
The curdlan and the guar gum have certain characteristics when being used independently, but the embedding effect on the porous specific surface area of the steamed bread is not good when the curdlan and the guar gum are added into the steamed bread independently for use, but if the curdlan and the guar gum are compounded according to a certain proportion, the curdlan and the guar gum can cooperatively play respective advantages in the fermentation, fermentation and high-temperature cooking stages of the steamed bread, so that the effects of embedding and forming a film on the porous structure of the steamed bread can be well achieved. Since the main components in curdlan and guar gum belong to the polysaccharide category, the curdlan and guar gum can not be decomposed by digestive enzymes and have good enzyme prevention effect, the enzymolysis rate of human digestive enzymes, particularly amylase, glucosidase and the like on starch can be well reduced, and the effect of reducing the glycemic index of the steamed bread is finally achieved.
Compared with the existing steamed buns on the market, the steamed buns have the advantages that:
1. the white steamed bread with low glycemic index can be prepared, so that people with inapplicable taste of the coarse cereal steamed bread can eat the white steamed bread with low glycemic index.
2. Can be used for preparing steamed bread with low glycemic index and strong satiety effect, and is suitable for patients with chronic diseases such as diabetes and obesity.
3. The steamed bread has a certain prebiotic effect (the guar gum and the resistant starch can provide prebiotic effect), and helps to improve the intestinal health.
Detailed Description
Determination of sensory scoring rules: taking steamed bread, cooling to surface temperature of 40-50 deg.C, and performing sensory evaluation.
The steamed bread was cut into steamed bread pieces of about 2X 2cm, and subjected to a rating of 100 points by a 10-person rating group according to the following sensory rating table (written in reference GB/T21118-2007) in Table 1.
TABLE 1 sensory evaluation chart
Measurement rules of glycemic index:
in order to verify the blood sugar generation index of the steamed bun, verification is carried out according to WS/T652-2019 food blood sugar generation index determination method. Selecting 12 healthy adults (18-60 years old), male and female halves, non-pregnant women and lactating women, with Body Mass Index (BMI) in normal range (18.5 kg/m) 2 ～24.0kg/m 2 ) The food has no history of diabetes (or impaired glucose tolerance), other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases and the like, has no history of allergy and intolerance to food to be tested, is not taken a nutrient supplement influencing the glucose tolerance within 3 months, is not taken an oral contraceptive, acetylsalicylic acid, steroid, protease inhibitor, antipsychotic and the like, and can tolerate the fasting state for at least 10 hours.
1. Oral glucose tolerance test
Fasting blood glucose level of the subject is measured after 10h fasting, pure glucose powder (50 g per person) is selected as a reference substance, dissolved in 200mL warm water and drunk within 5min, and then blood glucose level is measured 15, 30, 45, 60, 90 and 120min after eating. The oral glucose tolerance test must be repeated 2 times.
2. Food glucose tolerance test
Glucose tolerance qualifiers may participate in food glucose tolerance tests. After the subject measures the fasting blood glucose value, the cooked steamed bread with the weight of 50g calculated by carbohydrate is eaten within 5-10min, and then the blood glucose value is measured 15, 30, 45, 60, 90 and 120min after the eating respectively.
3. Calculation of glycemic index
A blood glucose response curve was prepared with time (min) as the abscissa and blood glucose level (mmol/L) at each time point as the ordinate. The area under the glycemic response curve (LAUG) was calculated, followed by calculation of the glycemic index of the food.
GI n ＝A t /A ref ×100
GI＝∑GI n /n
In the formula GI n -GI values derived from individual subjects;
A t -the value of the food IAUC to be tested;
A ref mean value of reference food IAUC measured at least 2 times for the same individual;
GI-the GI value of the food to be measured;
∑GI n -the sum of the GI values derived from each individual subject;
n-number of subjects who eventually included in the calculation of GI value of the test food.
Food GI grading judgment: if GI is less than or equal to 55, the food is low in GI. If 55< -GI < 70, the food is middle GI food. E.g., GI > 70, high GI diet.
Example 1
The method comprises the following steps: pre-mixing colloid: 0.003 part of curdlan and 0.0015 part of guar gum are mixed by a three-dimensional mixer for 30 minutes.
Step two: preparing a mixed colloidal solution: and (2) putting the colloid premixed powder obtained in the first step into 32.9895 parts of purified water at about 40 ℃, adding 0.006 part of low-sugar yeast and 8 parts of erythritol, and stirring while adding until the colloid premixed powder is dissolved into a slightly-thick solution.
Step three: preparing steamed bun dough: 47 parts of high gluten wheat, 10 parts of resistant starch and 2 parts of resistant dextrin were mixed for about 10 minutes.
Step four: kneading: and (4) adding the mixed colloidal solution in the second step into the steamed bun dough ingredients in the third step, and kneading the dough manually or by equipment in a container for about 15 minutes, wherein the kneading time by the equipment is about 12 minutes.
Step five: and (3) proofing: and pressing the kneaded dough to a dough sheet with a smooth surface by using a dough press, wherein the thickness can be adjusted according to the specification of the steamed bread prepared by the dough press. Manually cutting into steamed bread embryo with dough cutter or equipment, placing into a fermentation box with temperature of 30 deg.C and humidity of 70% RH at certain intervals, and proofing for about 1 hr according to actual proofing effect.
Step six: and (3) cooking: and putting the proofed steamed bun blanks into a steam box/pot for steaming for 15-20 minutes, and stewing for 5 minutes after steaming.
Step seven: freezing and storing: slightly cooling steamed bread steamed in a steamer/steam box to the surface temperature of about 50 ℃, and then putting the steamed bread into a refrigerator with the temperature of-18 ℃ for freezing storage. When the steamed bread is eaten next time, the steamed bread can be eaten after being unfrozen and heated for 15 minutes in a steamer/steam box. At the moment, starch in the cavity structure of the steamed bun is well embedded by a colloid composite system formed by combining curdlan and guar gum.
Example 1 sensory scores were determined as follows:
example 1 sensory scores were determined to give better scores for each of the subdivision scores and the total score.
Example 1 Each GI measured n The values are given in the table below:
| value of n | 1 | 2 | 3 | 4 | 5 | 6 |
| GI n Value of | 51.8 | 50.9 | 52.5 | 51.9 | 50.1 | 50.2 |
| Value of n | 7 | 8 | 9 | 10 | 11 | 12 |
| GI n Value of | 51.6 | 50.5 | 50.4 | 51.3 | 51.1 | 52.0 |
GI n The glycemic index of 51.2, i.e., the steamed bun obtained in example 1, was 51.2, which was a low GI food as judged by food GI rating.
Example 2
The method comprises the following steps: weighing colloid: weigh a single 0.003 part curdlan (i.e., replace the premix with a single gum).
The rest ingredients and the steps are the same as the steps in the example 1, and the difference part of the total parts is adjusted by purified water, so that the total weight of the whole raw materials is 100 parts. Because the difference part is less than 0.001 part and purified water is used for adjustment, the influence on the whole sense organ and the glycemic index can be ignored.
Example 2 sensory scores were determined as follows:
example 2 the sensory score measured in the form of appearance and the internal tissue fraction were lower than in example 1, probably due to the fact that curdlan did not have the ability to thicken and suspend in water at ambient temperature, resulting in uneven distribution in the solution.
Example 2 measured respective GIs n The values are given in the table below:
| value of n | 1 | 2 | 3 | 4 | 5 | 6 |
| GI n Value of | 66.6 | 70.9 | 65.5 | 69.5 | 70.3 | 70.2 |
| Value of n | 7 | 8 | 9 | 10 | 11 | 12 |
| GI n Value of | 68.9 | 69.3 | 67.4 | 68.3 | 67.4 | 69.1 |
GI n The glycemic index of =68.6, i.e., the steamed bun obtained in example 2, was 68.6, and the steamed bun was a medium GI food, as judged by food GI rating. This may be due to the fact that curdlan does not have the ability to thicken and suspend in water at normal temperature, which results in uneven distribution in the final steamed bun, thereby affecting the final embedding effect.
Example 3
The method comprises the following steps: weighing colloid: a single 0.0015 part guar gum was weighed (i.e. the premix colloid was replaced by a single colloid).
The rest ingredients and the steps are the same as the steps in the example 1, and the difference part of the total parts is adjusted by purified water, so that the total weight of the whole raw materials is 100 parts. Because the difference part is less than 0.001 part and purified water is used for adjustment, the influence on the whole sense organ and the glycemic index can be ignored.
Example 3 sensory scores were determined as follows:
example 3 sensory scores were determined to show better scores for each of the subdivision scores and the total score.
Example 3 respective GI measured n The values are given in the table below:
| value of n | 1 | 2 | 3 | 4 | 5 | 6 |
| GI n Value of | 86.1 | 86.7 | 85.5 | 89.6 | 88.3 | 87.1 |
| Value of n | 7 | 8 | 9 | 10 | 11 | 12 |
| GI n Value of | 88.6 | 89.3 | 87.4 | 88.4 | 87.2 | 89.0 |
GI n =87.8 the glycemic index of the steamed bread obtained in example 3 was 87.8, which was a high GI food as judged by food GI rating. This is probably due to the fact that guar gum only acts as a thickening, without embedding, and is easily degraded at high temperatures when added alone.
Example 4
The method comprises the following steps: pre-mixing colloid: 0.007 parts of curdlan and 0.0035 parts of guar gum are mixed by a three-dimensional mixer for 30 minutes.
The rest ingredients are the same as the steps in the example 1, and the difference part of the total parts is adjusted by purified water, so that the total weight of the whole raw materials is 100 parts. Because the difference part is less than 0.001 part and purified water is used for adjustment, the influence on the whole sense organ and the glycemic index can be ignored.
Example 4 sensory scores were determined as follows:
example 4 the sensory score was determined to be significantly lower in the mouth-feel component than in example 1, probably due to the fact that the premix gum was added in an excessive amount to affect the mouth feel and to distort the mouth feel too strongly chewed.
Example 4 measured respective GIs n The values are given in the table below:
| value of n | 1 | 2 | 3 | 4 | 5 | 6 |
| GI n Value of | 50.3 | 50.1 | 49.2 | 50.3 | 48.6 | 50.1 |
| Value of n | 7 | 8 | 9 | 10 | 11 | 12 |
| GI n Value of | 49.6 | 50.6 | 49.4 | 50.3 | 50.1 | 51.0 |
GI n The glycemic index of 50.0, i.e., the steamed bun obtained in example 4, which was a low GI food, was 50.0, as judged by food GI rating.
Example 5
The method comprises the following steps: pre-mixing colloid: 0.002 parts of curdlan and 0.001 parts of guar gum are mixed by a three-dimensional mixer for 30 minutes.
The rest ingredients and the steps are the same as the steps in the example 1, and the difference part of the total parts is adjusted by purified water, so that the total weight of the whole raw materials is 100 parts. Because the difference part is less than 0.001 part and purified water is used for adjustment, the influence on the whole sense organ and the glycemic index is negligible.
Example 5 sensory scores were determined as follows:
example 5 sensory scores were determined to show better scores for each of the subdivision scores and the total score.
Example 5 measured respective GIs n The values are given in the table below:
| value of n | 1 | 2 | 3 | 4 | 5 | 6 |
| GI n Value of | 65.6 | 66.3 | 63.5 | 66.7 | 68.4 | 64.7 |
| Value of n | 7 | 8 | 9 | 10 | 11 | 12 |
| GI n Value of | 65.6 | 66.6 | 62.1 | 64.9 | 63.2 | 67.6 |
GI n The glycemic index of =65.4, i.e., the steamed bun obtained in example 5, was 65.4, and the steamed bun was a medium GI food as judged by food GI rating. This may be due to the insufficient amount of pre-mixed colloid, which affects the final embedding effect.
Example 6
The method comprises the following steps: pre-mixing colloid: 0.004 portion of curdlan and 0.004 portion of guar gum are mixed by a three-dimensional mixer for 30 minutes.
The rest ingredients and the steps are the same as the steps in the example 1, and the difference part of the total parts is adjusted by purified water, so that the total weight of the whole raw materials is 100 parts. Because the difference part is less than 0.001 part and purified water is used for adjustment, the influence on the whole sense organ and the glycemic index can be ignored.
Example 6 sensory scores were determined as follows:
example 6 the organoleptic scores were determined to be lower in terms of apparent skin texture and mouthfeel details than in example 1, which may be due to the fact that guar gum is present in too high a proportion in the premix gum, which affects the consistency of the overall blend gum and, in turn, the dough absorption and gluten formation during the dough kneading process.
Example 6 measured respective GIs n The values are given in the table below:
| value of n | 1 | 2 | 3 | 4 | 5 | 6 |
| GI n Value of | 62.5 | 63.4 | 60.3 | 65.0 | 61.8 | 60.7 |
| Value of n | 7 | 8 | 9 | 10 | 11 | 12 |
| GI n Value of | 61.6 | 60.6 | 60.6 | 61.7 | 62.3 | 61.6 |
GI n The glycemic index of =61.8, i.e., the steamed bun obtained in example 6, which was a medium GI food, was 61.8, as judged by food GI rating. This may be due to improper mixing ratio of curdlan and guar gum in the premix colloid, which affects the final embedding effect.
Example 7
The method comprises the following steps: pre-mixing colloid: 0.004 parts of curdlan and 0.001 parts of guar gum are mixed by a three-dimensional mixer for 30 minutes.
The rest ingredients are the same as the steps in the example 1, and the difference part of the total parts is adjusted by purified water, so that the total weight of the whole raw materials is 100 parts. Because the difference part is less than 0.001 part and purified water is used for adjustment, the influence on the whole sense organ and the glycemic index is negligible.
Example 7 sensory scores were determined as follows:
example 7 the determination of sensory scores was lower in terms of appearance morphology and internal tissue detail than in example 1, probably due to the fact that curdlan was present in the premix colloid in too high a proportion, affecting the overall cooperativity of the premix colloid and the uneven distribution of curdlan.
Example 7 respective GI measured n The values are given in the table below:
| value of n | 1 | 2 | 3 | 4 | 5 | 6 |
| GI n Value of | 57.5 | 56.4 | 60.1 | 55.7 | 57.3 | 57.7 |
| Value of n | 7 | 8 | 9 | 10 | 11 | 12 |
| GI n Value of | 57.9 | 59.3 | 56.9 | 57.7 | 56.3 | 58.6 |
GI n =57.6 the glycemic index of the steamed bun obtained in example 7 was 57.6, which was medium as judged by food GI ratingGI food. This may be due to improper mixing ratio of curdlan and guar gum in the premix colloid, which affects the final embedding effect.
In conclusion, the invention finds that the curdlan and the guar gum in the polysaccharide are independently added into the steamed bun formula for use, the blood sugar control effect after the steamed bun is general, but the curdlan and the guar gum are compounded according to a certain proportion, and the proportion meets the condition that the weight ratio of the curdlan to the guar gum is 2:1-4: under the condition that the total weight of curdlan and guar gum is 0.0045-0.009 parts (based on 100 parts of the total weight of the raw materials), the white steamed bread with good taste and low glycemic index can be prepared by adding the white steamed bread prepared in the formula of the steamed bread.
Firstly, guar gum in the compounded colloid begins to absorb water and swell after being dissolved in normal-temperature water, and the whole solution presents certain consistency and shows certain suspension property. The curdlan can be well dissolved in normal-temperature water at the moment, but does not absorb water to expand, and is uniformly suspended at each position of the mixed liquid by virtue of the suspension property of the guar gum, so that preparation is provided for uniform embedding in the subsequent process. When the mixed solution is added into a formula of the steamed bun dough and stirred, part of water molecules adsorbed by the guar gum are separated out and participate in the formation of gluten in the dough. After the fermentation is finished, cooking is started, curdlan gradually starts to absorb water and swell along with the rise of the temperature of the cooking environment, guar gum gradually degrades in the gradually rising environment, and water is released to give curdlan for colloid swelling. After the steamed bread is cooked, the steamed bread is cooled to the surface temperature of less than or equal to 50 ℃ and can be directly eaten or put into a refrigerator with the temperature of 18 ℃ below zero for freezing storage. At the moment, the curdlan can form a thermal irreversible gel film to well embed the hole structure of the steamed bun. And the polysaccharide component of the curdlan cannot be decomposed by digestive enzymes of human bodies, so that the curdlan has good enzyme resistance. Therefore, the formula steamed bread has a lower blood sugar production index, the postprandial blood sugar is more stable, and the formula steamed bread has a longer digestion process and a good satiety effect due to a slower digestion process.
Although specific embodiments of the invention have been described above, it will be understood by those skilled in the art that the specific embodiments described are illustrative only and are not limiting upon the scope of the invention, and that equivalent modifications and variations can be made by those skilled in the art without departing from the spirit of the invention, which is to be limited only by the appended claims.
Claims (3)
1. A white steamed bread with low glycemic index is characterized in that: the polysaccharide is added into the raw materials for preparation, and comprises curdlan and guar gum.
2. The low glycemic index white steamed bun of claim 1, wherein: the mixing weight of the curdlan and the guar gum is 0.0045-0.009 parts (calculated by 100 parts of the total weight of the raw materials), wherein the weight ratio of the curdlan to the guar gum is 2:1-4:1.
3. a process for preparing the white steamed bread with a low glycemic index of claim 1 or 2, wherein: the method specifically comprises the following steps:
the method comprises the following steps: pre-mixing colloid: mixing 0.003-0.006 part of curdlan and 0.0015-0.003 part of guar gum uniformly to prepare 0.0045-0.009 part of colloid premixed powder;
step two: preparing a mixed colloidal solution: putting the colloid premixed powder in the step one into 30-34 parts of purified water at the temperature of 30-40 ℃, adding 0.004-0.008 part of low-sugar yeast and 8-12 parts of erythritol, and stirring while adding until the colloid premixed powder is dissolved into a slightly thick mixed colloid solution;
step three: preparing steamed bun dough: uniformly mixing 45-49 parts of high gluten wheat flour, 8-12 parts of resistant starch and 1-3 parts of resistant dextrin;
step four: kneading: adding the mixed colloidal solution in the second step into the steamed bun dough ingredients in the third step, kneading, wherein the subsequent processing steps are the same as those of common steamed buns;
step five: and (3) cooling: cooling steamed bread to surface temperature of less than or equal to 50 deg.C, and directly eating or freezing and storing in-18 deg.C refrigerator.
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| US20050118326A1 (en) * | 2003-10-16 | 2005-06-02 | Anfinsen Jon R. | Reduced digestible carbohydrate food having reduced blood glucose response |
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| CN114209005A (en) * | 2021-11-16 | 2022-03-22 | 河北同福健康产业有限公司 | Low-GI coarse cereal steamed bread and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20050118326A1 (en) * | 2003-10-16 | 2005-06-02 | Anfinsen Jon R. | Reduced digestible carbohydrate food having reduced blood glucose response |
| JP2007049908A (en) * | 2005-08-15 | 2007-03-01 | Ina Food Ind Co Ltd | Digestion absorption suppressant, food gi-value diminishing agent, and food containing the suppressant and the diminishing agent |
| JP2008206527A (en) * | 2008-06-09 | 2008-09-11 | Ina Food Ind Co Ltd | Method for reducing gi value of food |
| CN109170572A (en) * | 2018-11-08 | 2019-01-11 | 福建医科大学 | A kind of preparation method of hypoglycemia patient flour-made food |
| CN110089536A (en) * | 2019-05-13 | 2019-08-06 | 江南大学 | A kind of preparation method of the low GI naked oats premixed powder for not adding flour and products thereof |
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