| The food with low glycemic index has a stable postprandial blood sugar change and low peak value,which was suitable for diabetes.However,at present,the development of food with low glycemic index was not enough to meet the dietary requirements of diabetic patients.The nutrition material contented millet and wheat is rich exceptthe protein.the protein contented soya bean is rich.Mixture of millet,wheat and soybean can play an effect that nutrition complements.In this study,we used millet flour,soybean flour and wheat flour as the main raw materials,and the materials with improved quality as the supplementary to develop a kind of mixed grain steamed bread with hypoglycemic index with rich nutritional value and suitable taste.The research content and results were as follows:1 The formulation screening of generate the index of hypoglycaemia contained compound steamed bread powder: using the rice flour,soybean flour and wheat flour as the main raw material,we analyzed the effect of the raw material on product quality and the effects to glycemic index using the approach of the single factor test and orthogonal test,the comprehensive product quality grading and glycemic index.The results showed that: the soybean powder had the greatest influence on the product quality,wheat flour taken the second place,millet had the least influence;Wheat flour has the largest influence on the glycemic index,followed by soybean flour and millet flour,with the least influence.In addition,soybean flour and millet flour can reduce the product's glycemic index,while soybean flour has a greater effect on lowering the product's glycemic index,while wheat flour can increase the product's glycemic index.By adjusting the proportion of the three raw materials,we determined the proportion of the composite grain flour with low glycemic index,as followed: 60% soybean flour,30% wheat flour,and 10% millet flour.Under this proportion,the glycemic index of the product was 44.3 < 55,meeting the requirements of the research objective.Because there was a poor sensory quality of the product under this ratio,we must adjust the product quality.2 Compound cereal steamed bread quality improvement: soybean powder with 60%,wheat flour with 30% and millet flour with 10% were used as the raw materials,adding the quality improver(flour improver,raising agent,and yeast).we determined the quality of product and quality and structure characteristics by orthogonal test.The best formula for quality improver was determined as followed:flour improver 0.2%,raising agent 1%,andyeast 2%.The glycemic index of the product was 46.5 < 55,which was suitable for diabetics.3 Effects of mixed steamed bread on postprandial blood sugar level: The health volunteers with normal glucose tolerance were recruited to eat the same amount coarse cereals compound steamed bread,steamed bread wheat flour and glucose.We observed and compared the changes of postprandial blood sugar in three foods.The results showed that the changes of blood glucose was smooth after eating the grains compound steamed bread,its peak value was 6.9,which was significantly different from the peak value of wheat flour bun peak peak 8.3 and glucose 9.1(P = 0.000 < 0.01),did not cause drastic changes in postprandial blood glucose.4 Clinical effect observation: Rice and wheat steamed bread were replaced by coarse graincompound steamed bread as the staple food for diabetes patients.The effects of this product on blood sugar level of diabetic patients 2 hours after three meals and before sleeping were observed.The results showed that the blood sugar of diabetic patients at 2 h after three meals of eating the grains compound steamed bread was lower than that of eating rice and wheat flour bun and the millet compound food had the greatestimpact on the blood sugar of diabetic patients after breakfast.The results showed that the product was suitable for diabetics to eat,and had a certain hypoglycemic health effect. |
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