一种低GI杂粮及杂豆面包的工艺研究

Study on the Technology of a Low GI Multigrain Miscellaneous Bean Bread

本文以白芸豆和桑叶作为主要原料,红芸豆粉、燕麦粉、黑米粉、黑豆粉、高筋面粉为辅料,开发一款低血糖生成指数(低GI)的杂粮杂豆面包。首先,通过单因素试验,研究桑叶粉、白芸豆粉、谷朊粉、麦芽糖醇、燕麦粉及黄油对面包感官质量和比容的影响,其结果是:黄油10%、燕麦粉15%、桑叶粉0.2%、谷朊粉6%、白芸豆粉8%、麦芽糖醇1.6%。在此基础上,利用L9(34)正交试验,对影响面包质量的主要因素进行了优化。并且,采用单因素试验,确定面包的最佳醒发条件。结果表明,桑叶粉、白芸豆粉、谷朊粉和麦芽糖醇添加量分别为:0.3%、12%、8%和1.6%。面包的最佳醒发条件是:在36℃及湿度85%下,醒发70 min。在最佳工艺条件下,该低GI面包的比容为1.71 cm3/g,GI值为54.66。该面包外观表面光滑,富有弹性,内部气孔细小均匀,具有较强的嚼咬性,爽口不粘牙,无明显甜味或咸味,符合低GI食物要求。该产品将为糖尿病等忌糖人群提供更多饮食选择。

In this paper, white kidney beans and mulberry leaves as main raw materials, and red kidney bean flour, oat flour, black rice flour, black bean flour and high gluten flour as supplementary materials, a low glycemic index (GI) bread of mixed grains and beans was developed. Firstly, the effects of mul-berry leaf powder, white kidney bean, gluten, maltitol, oat flour and butter on the sensory quality and specific volume of the bread were studied in single factor experiments. The results were as fol-lows: butter 10%, oat flour 15%, mulberry leaf flour 0.2%, gluten 6%, white kidney bean flour 8% and maltitol 1.6%. On this basis, the main factors affecting the quality of bread were optimized by L9(34) orthogonal test. In addition, the single factor test was used to determine the optimal proofing conditions of bread. It was found that the addition levels of mulberry leaf powder, white kidney bean powder, wheat gluten powder and maltitol were 0.3%, 12%, 8% and 1.6%, respectively. The optimal proofing condition of bread was as follows: at 36˚C and humidity 85%, proofing time was 70 min. Under the optimal conditions, the specific volume of the low GI bread was 1.71 cm3/g and the GI value was 54.66. The bread has smooth surface, high elasticity, small and uniform internal air hole, strong chewing property, good taste, no stickiness to teeth, no obvious sweet or salty taste and meets the requirements of low GI food. The product could provide more dietary choices for diabetics and other sugar-averse groups.