Study On Technology Of Special Low Glycemic Index Steamed Bread Preparation For Diabetic Patients

With the development of society,people’s living standard is raising.The prevalence of diabetes in China is increasing year after year long-term with high oil and high sugar diet,which brings great pressure to the patients,families,even the society.So the improvement of prevention and treatment methods for type diabetic should be accelerated.No cure for diabetes at present,but it can be alleviated and controlled effectively through a variety of treatments such as diet therapy.As the traditional staple of China,the bread is a kind of indispensable staple food.In this study,sorghum powder and wheat flour were used as main materials to develop low-glycemic index bread suitable for consumption in diabetic patients.The details of the research results are as follows:1.Study on formulation and technology of main ingredients of low GI steamed bread.The sorghum powder,wheat flour and gluten were the main ones,ad it was proved that the best condition for sorghum to steam streamed bread was adding 45.74%sorghum powder,45.74%wheat flour,6.52%wheat gluten and 57.5%water,with 35 minutes cooked.2.Study on the recipe of quality enhancer for low-glycemic index streamed bread.The quality of the low GI streamed bread was improved by studying the addition of different a-amylase,CMC-Na addition,xanthan gum addition and yeast addition to obta:in a product with better sensory evaluation.The optimum amount of modifier in low GI streamed bread was determined as follows:a-amylase 30mg/kg,CMC-Na 0.08%,xanthan gum 0.3%and yeast 0.6%.3.On the basis of low GI streamed bread recipe,we added yam as a food and medicine homologous ingredients.The best ratio of low GI streamed bread is:Sorghum powder 35.15%,wheat flour 35.15%,wheat gluten 5.95%,thick liquid yam 23.75%,antioxidant(vitamin C)100mg/kg,a-amylase 30mg/kg,CMC-Na 0.08%,xanthan gum 0.3%and yeast 0.6%.4.The manufacture methods and processes of low-glycemic index frozen dough streamed bread were studied.In order to facilitate the consumption and preservation of diabetics,the production method and the production process of low GI frozen streamed bread dough were studied under the premise of the formula of low GI streamed bread.Through the research of frozen dough streamed bread production methods,thawing methods and the proof time of the low GI frozen streamed bread dough were optimized according to the single factor and the response surface analysis.The best way to get low GI frozen streamed bread dough is to freeze the dough,thawing time is 96s,proofing time is 45min.That is the process to get the best low GI frozen dough streamed bread,sensory score is 78.15,specific capacity is 1.68mL/g,hardness is 4353.16g.5.The nutrition of low GI streamed bread was evaluated.GI value of the low GI streamed bread was 54.98,which belonged to the low GI level and was suitable for the consumption of diabetic patients.