青稞复配粉消化特性研究及低血糖生成指数面包产品的研制

Study on the Digestive Characteristics of Qingke Compound Powder and Development of Low Glycemic Index Bread Products

青稞杂粮粉营养丰富,且含有多种活性成分,但加工性能较差。将青稞粉部分替代小麦粉得到加工性能较佳的青稞复配粉,以青稞复配粉为研究对象,探究其体外消化特性和人体测试GI值,并以青稞复配粉为主要原料,开发低GI面包产品,且通过人体GI测试测定其GI值。结果表明,与白面包相比,青稞复配粉体外消化较慢,eGI值为62.4;人体GI测试结果显示其GI值为63,为中GI食物。以青稞复配粉为主要原料开发的青稞面包产品GI值为52,为低GI面包产品。可为青稞等杂粮粉在低GI主食产品开发中的应用提供一定的参考。

Highland barley is rich in nutrients and contains various active ingredients,but has poor processing performance.Partially replacing wheat flour with highland barley flour to obtain highland barley compound powder with better processing performance.Taking highland barley compound powder as the research object,this study explored its in vitro digestion characteristics and GI value in vivo.Using highland barley compound powder as the main raw material,low GI bread products were developed,and the GI value was determined through human body GI test.The results showed that compared with white bread,the digestion of highland barley compound powder was slower,the eGI was 62.4,and the human test result was 63,indicating that it was a medium GI food.The highland barley bread product developed with highland barley compound powder as the main raw material had a GI value of 52,which was a low GI bread product.This study could provide some reference for the application of barley and other miscellaneous grain flour in the development of low GI staple food products.