摘要
根据糖尿病并发肾病患者饮食特点,通过单因素和正交实验对低血糖指数低蛋白馒头配方进行研究。结果表明,增抗淀粉添加量50%、预糊化淀粉添加量8%、直链淀粉添加量10%、小麦淀粉添加量5%时,制得的馒头品质较好,所制得的馒头按血糖指数分类属于中等血糖指数食品,蛋白质含量可降到3%。
The formula of steamed bread with low sugar and low protein for diabetic nephropathy patients was researched by single factor and orthogonal experiments. The results showed that the optimal formula was the addition amount of resistant potato starch 50%,of pregelatinized starch 8%,of amylose 10%and of wheat starch 5%. The steamed bread under this formula,whose protein content can reduced to3%,is classified to food with moderate blood glucose index.
出处
《粮油食品科技》
2016年第4期47-51,共5页
Science and Technology of Cereals,Oils and Foods
基金
山东省科技重大专项(2015ZDZX05005)
关键词
糖尿病肾病专用馒头
低糖低蛋白馒头
马铃薯增抗淀粉
感官评价
血糖指数
steamed bread for diabetic nephropathy
steamed bread with low sugar and low protein
resistant potato starch
sensory evaluation
blood glucose index
