| Steamed bun is one of most popular traditional staple food, which is in the basic position of the diet structure. However, with the changing of dietary structure, hyperglycemia and High blood lipid diseases have a high morbidity. Because of this, consumers begin to pay attention to the health and functional of the staple food. Recently, many kinds of steamed bun(including grain steamed bun) are required the wheat flour as the main raw material. These steamed buns are not suitable for the patients with diabetes, obesity and other special groups because of their starch digestion rate, postprandial high glycemic index. This research is focus on the preparation of high resistant starch steamed bun, which contains characteristic such as resistant starch content high and low glycemic index. Due to this, it could meet the special dietary needs of some special consumers.This study used the garden pea starch and wheat gluten protein as the raw material. The garden pea starch is the important for preparation of resistant starch. What's more, the wheat gluten protein would help the product containing more elasticity and ductility and could get the same sensory quality with the traditional steamed buns. The production process is based on the China traditional starch gel vermicelli products. It concentrates on the effect of the resistant starch concentration. We could obtain the highest resistant starch concentration of steamed buns as the follow optimum conditions: the concentration of starch emulsion is 6.0%, the dextrinizing time is 8 min, the retrogradation temperature is 4.0?, and the retrogradation time 24.0 h. With the standard of sensory quality, the Response surface methodology(RSM) was used to study the optimal process parameters of resistant starch steamed buns. The parameters are: garden pea starch concentration is 22.8%, the yeast concentration is 0.6%, the wheat gluten protein concentration is 10.0%, the garden pea fiber concentration is 8.0%, and the water concentration is 68.4%.In order to investigation the functional characterization of steamed buns, we designed the experimental that we used the steamed buns to feed the mice. After the feeding, we study the blood glucose of the mice. We could got the conclusion that the steamed buns(3.31%) which we prepared contains more resistant starch than traditional(1.06%) and grain steamed bun(2.65%). According to the result of blood glucose study, at the first 30 min, the blood glucose of the mice would attain the peak at 7.78±0.35. However, with the feeding of traditional steamed bun, the blood glucose of the mice is 8.95±0.46. At the next 60 min, 90 min, 120 min, the blood glucose of the mice with resistant starch and traditional steamed buns are 6.88±0.37?6.49±0.35?6.04±0.39 and 8.34±0.22?7.7±0.20?6.93±0.16, respectively. It could obvious that the blood glucose of resistant starch steamed buns are lower than traditional steamed buns. And the descending rate is relatively slow. Above all, the resistant starch steamed buns could effectively control the blood glucose and glycemic index which is better than the traditional steamed buns.According to the research results, we establish a quality system, which are containing scientific, reasonable, comprehensive, practical, high resistant starch and low glycemic index to evaluation the steamed bun. This preparation of steamed bun contains many characteristics such as resistant starch content high, protein content high, low calorific value and low glycemic index. What's more, it could also have the same sensory quality with the common traditional steamed buns. The functional development is also a new attempt to the traditional staple food products. |
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