低GI面包预拌粉的研制

Development of low GI bread premixed flour

本文以鹰嘴豆粉、谷朊粉、豌豆蛋白粉、黄金亚麻籽粉、燕麦纤维、小麦纤维为原料,开发适合家庭使用的低GI面包粉。通过配方均匀试验优化原料粉配比,再添加赤藓糖醇、菊粉、面包改良剂等,利用响应面试验进一步优化面包品质。结果表明:总原料为100%,谷朊粉49.68%、鹰嘴豆粉16.93%、燕麦纤维7.90%、小麦纤维7.00%、豌豆蛋白粉5.98%、亚麻籽粉3.39%,菊粉3.64%、赤藓糖醇5.45%、面包改良剂0.03%,制作的面包EGI值为47.59±0.031,符合低GI食物要求,品质与普通小麦面包相当。

This article uses chickpea flour,gluten flour,pea protein powder,golden flaxseed flour,oat fiber,and wheat fiber as raw materials to develop low GI bread flour suitable for household use.Optimizing the ratio of raw material powder by formula uniform test,and then adding erythritol,inulin,bread improver,etc.,which uses response surface test to further optimize bread quality.The results show that the total raw material is 100%,gluten 49.68%,chickpea 16.93%,oat fiber 7.90%,wheat fiber 7.00%,pea protein 5.98%,flaxseed 3.39%,inulin 3.64%,erythritol 5.45%,bread improver 0.03%.The EGI value of the prepared bread is 47.59±0.031,which meets the requirements of low GI food,and the quality is equivalent to that of ordinary wheat bread.