面包血糖生成指数调控方法的研究进展

Research Progress on Regulation Method of Glycemic Index of Bread

随着人们饮食习惯的改变,面包越来越受到我国消费者青睐。面包富含碳水化合物,食用后血糖快速上升。目前,已有大量研究通过使用具有血糖调控作用的原料来降低面包的血糖生成指数(glycemic index,GI)。该文综述豆类、薯类、膳食纤维、抗性淀粉、多酚类化合物、酸面团不同添加物对调控面包GI值的作用机理及效果,旨在为低GI面包的开发与应用提供参考依据。

With the change in people's dietary habits,bread is becoming increasingly popular among consumers in China.Bread is rich in carbohydrates,which leads to a rapid increase in blood glucose levels upon consumption.At present,a large number of studies have been carried out to reduce the glycemic index(GI)of bread by using ingredients with blood glucose-regulating properties.This article reviewed the mechanisms and effects of different additives such as legumes,potatoes,dietary fiber,resistant starch,polyphenols,and sourdough on regulating the GI of bread,aiming to provide a reference for the development and application of low-GI bread.