复热方式对杂粮馒头的碳水化合物消化特性影响的研究

Research on Reheat Way Influence to Carbohydrate Digestibility of Grains Steamed Breads

运用体外模拟消化方法探讨不同复热方式对4类馒头的碳水化合物消化特性的影响。结果表明,不同杂粮馒头在不同复热方式下,碳水化合物的水解进程规律基本相同。直接冷却30 min的水解进程最快,其次是冷冻24 h蒸汽复热的,第三是冷冻24 h微波复热的,第四是室温放置24 h的。冷冻24 h不复热的杂粮馒头的碳水化合物水解进程最慢。同时杂粮食品的淀粉消化受多种因素的影响,还需进一步研究,不能认为各种杂粮馒头都比白面馒头更适合于糖尿病人食用。

The effects of reheat way on the carbohydrate digestibility of four kind of steamed breads were studied with an in vitro digestion procedure.The results indicated that carbohydrate hydrolysis process rules were basically the same,direct cooling 30 minutes of hydrolysis process was the fastest,the second was steam reheat after frozen 24 hours,the third was microwave reheat after frozen 24 hours,the fourth was the one in 24 hours at room temperature.Frozen for 24 hours no longer reheat grains steamed bread carbohydrate hydrolysis process was the slowest.Starch digestion of coarse grain food was affected by many factors,needs further study.It could not think that various of grains steamed breads than white steamed buns were more suitable for the diabetics.