CN112120054B - Brown rice oat bread with low glycemic index and preparation method thereof - Google Patents
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- A—HUMAN NECESSITIES
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A21D2/263—Animal proteins from dairy products
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- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The invention discloses brown rice oat bread with low glycemic index and a preparation method thereof, and belongs to the technical field of grain processing. The invention provides raw materials of brown rice oat bread, which comprise the following components: brown rice flour, wheat gluten, oat flour, butter, sodium caseinate, salt, yeast, modifier and water. The invention utilizes sodium caseinate to help form dough and improve bread flavor, and is matched with a brown rice bread formula and a special baking process to obtain the brown rice oat bread with low glycemic index, specific volume, taste and tissue structure close to that of wheat bread.
Description
Technical Field
The invention belongs to the technical field of grain processing, and relates to brown rice oat bread with low glycemic index and a preparation method thereof.
Background
The paddy is the second largest grain worldwide, and the planting area accounts for 1/5 of the total area of the grains. The rice planting area in China is wide, the variety is various, the rice producing country and the consuming country which are the largest in the world are provided, and about 2/3 of population in the country takes rice as main food. The long-term eating of the white rice is one of the main reasons for the induction of various chronic diseases (such as hyperglycemia, hypertension, constipation, anemia and the like) of modern people. Brown rice is whole grain rice obtained by husking rice without processing or less processing, and comprises rice bran, embryo and endosperm. About 64% of the nutrients in rice accumulate in the bran and germ layers. Compared with common rice, the brown rice realizes the full nutrition preservation of the rice to a higher degree. The brown rice not only contains more nutritional ingredients such as protein, fat, vitamins, minerals and the like, but also contains various functional factors for promoting human health such as dietary fiber, oryzanol, glutathione, gamma-aminobutyric acid, rice bran polysaccharide, octacosanol, inositol and the like, and especially the content of the dietary fiber and the B vitamins is far higher than that of common rice. Therefore, the brown rice has nutrition and health care functions compared with common rice, and has very broad market prospect. Oat is rich in starch, protein, insoluble dietary fiber, oat beta-glucan, oat anthracene amide, tocopherol and oat saponin, and is related to the reduction of risks of various diseases such as diabetes, cardiovascular diseases and the like. However, the disadvantage of poor mouthfeel makes it difficult to adapt to the eating habits of modern people, and the consumer acceptance as staple food is very low.
Bread is an important product form in baked products, and because brown rice and oat do not contain gluten protein, a network structure is difficult to form, dough is difficult to form, the gas-holding property is poor, the internal pores of the bread are small, and the whole bread is easy to collapse. Therefore, making brown rice oat bread with high brown rice oat content requires adding a certain amount of gluten flour to supplement gluten in the bread. Exogenous supplementation of gluten may result in increased water addition to bread making due to the high water holding capacity of gluten. The water adding amount of the common wheat bread is 55-65%, and the water adding amount of the brown rice oat bread with high brown rice oat content is more than 80%. Too high an amount of water added causes starch to expand faster, starch particles to excessively expand during baking of the brown rice oat bread, and gradually lose the integrity of the particles due to melting with rising baking temperature, so that the formed bubble chamber has no air permeability relative to common wheat flour, and the bubble chamber can shrink due to too small internal pressure in a cooling stage after baking, and finally the bread shrinks and collapses. This problem limits the amount of brown rice flour and oat flour used in baked products. Therefore, the content of brown rice flour or oat flour in commercially available bread is much less than 30%.
Disclosure of Invention
[ technical problem ]
When brown rice or oat is used for making bread, the brown rice or oat has the problems of poor taste and easy collapse.
Technical scheme
The present invention provides a composite flour for making bread, comprising: brown rice flour, wheat gluten, oat flour, sodium caseinate, and modifier. Further, the brown rice flour is 45-55 parts by weight, the wheat gluten is 30-40 parts by weight, the oat flour is 10-20 parts by weight, the sodium caseinate is 3-6 parts by weight, and the modifier is 1-2 parts by weight.
When the composite powder is used for making bread, 5-8 parts of butter, 1-2 parts of salt, 1-2 parts of yeast and 90-100 parts of water are added.
The invention provides brown rice oat bread, which comprises the following raw materials: brown rice flour, wheat gluten, oat flour, butter, sodium caseinate, salt, yeast, modifier and water. Further, the brown rice flour is 45-55 parts by mass, the wheat gluten is 30-40 parts by mass, the oat flour is 10-20 parts by mass, the butter is 5-8 parts by mass, the sodium caseinate is 3-6 parts by mass, the salt is 1-2 parts by mass, the yeast is 1-2 parts by mass, the modifier is 1-2 parts by mass, and the water is 90-100 parts by mass.
The brown rice flour contains 74.3-76.4% of starch, 6.1-7.3% of protein and 0.3-0.5% of fat. The oat flour contains 58.2% -60.5% of starch, 10.9% -11.3% of protein and 6.2% -6.6% of fat. The wheat gluten contains 79.4-80.1% of starch, 15.3-16.3% of protein and 1.4-2.3% of fat. The protein content in the sodium caseinate is 94.04% -96.66%, the emulsifying activity index is 80.6-80.8, the emulsifying stability index is 14.0-16.0, and the beta-sheet content of the secondary structure is 46.20% -52.04%.
In one embodiment of the invention, the oat flour and wheat gluten are present in a ratio of 15 parts to 35 parts.
In one embodiment of the present invention, the raw materials of the brown rice oat bread include: 50 parts of brown rice flour, 35 parts of wheat gluten, 15 parts of oat flour, 6 parts of butter, 3 parts of sodium caseinate, 1.6 parts of salt, 1 part of yeast, 1 part of modifier and 100 parts of water.
The invention also provides a method for preparing the brown rice oat bread, which comprises the following steps:
weighing brown rice powder, wheat gluten, oat powder, salt, sodium caseinate, modifier and yeast according to the parts by weight, and preparing mixed powder; adding water into the mixed powder, stirring for 5 minutes at a low speed, then stirring for 8 minutes at a high speed until the dough is basically molded, adding butter and kneading at a low speed until gluten is completely developed to obtain the dough; shaping and dishing the dough; proofing the dough after dishing for 1h under the conditions that the humidity is 80 percent and the temperature is 38 ℃, baking, and cooling for 60min under the condition of room temperature to obtain the brown rice oat bread product; the baking temperature is 200-220 ℃ and the baking time is 25-35 min. Optionally, the heating temperature is 220 ℃, the heating temperature is 200 ℃, and the baking time is 30min.
In one embodiment of the invention, the dough is 250g after dishing.
[ advantageous effects ]
(1) The invention provides a preparation method of brown rice oat bread, which has simple process preparation flow, does not need repeated fermentation and shaping, is convenient for large-scale industrial production, and reduces production cost.
(2) The invention uses sodium caseinate to help form dough and improve bread flavor, and matches with the formula and process of brown rice bread to obtain the brown rice oat bread with excellent quality.
(3) The bread prepared by using the brown rice and the oat has the functions of small postprandial blood sugar fluctuation and maintaining postprandial blood sugar dynamic balance, can increase the dietary selection of diabetics, enrich the variety of the color of the brown rice and oat products, and can be used as a new utilization way of brown rice and oat resources.
(4) According to the invention, brown rice is taken as a main raw material (the proportion of brown rice and oat in raw materials except water is more than 50%), and certain amount of wheat gluten and oat flour are added, so that the prepared bread can effectively reduce the intake of starch, is rich in dietary fiber, and has positive influence on the aspect of controlling blood sugar.
(5) The invention prepares bread with low glycemic index, thus, no sucrose is added in the formulation. However, sucrose is the main carbon source for yeast fermentation, and the lack of sucrose is unfavorable for the gas production of yeast, so that the dough has small expansion degree, and the prepared bread has small specific volume. The invention aims to optimize the bread formula and the making process, and adopts a baking mode different from that of common bread to make the brown rice oat bread, so that the brown rice oat bread with specific volume, taste and tissue structure similar to those of wheat bread is obtained.
Drawings
FIG. 1 is a diagram of brown rice oat bread real object obtained by proofing at 30 ℃ for 50min, 60min and 70min, heating to 220 ℃ and baking to 200 ℃ and baking for 30min; in the figure, from left to right, the wheat bread, the brown rice oat bread which is proofed for 50min, the brown rice oat bread which is proofed for 60min and the brown rice oat bread which is proofed for 70min are respectively adopted.
FIG. 2 is a diagram of brown rice oat bread real object obtained by proofing at 38deg.C for 50min, 60min, 70min, heating at 170deg.C, baking at 190deg.C, and baking for 35 min; in the figure, from left to right, the wheat bread, the brown rice oat bread which is proofed for 50min, the brown rice oat bread which is proofed for 60min and the brown rice oat bread which is proofed for 70min are respectively adopted.
FIG. 3 is a diagram of brown rice oat bread real object obtained by proofing at 38deg.C for 50min, 60min, 70min, heating temperature 220 deg.C, baking heating temperature 200 deg.C, and baking time 30min; in the figure, from left to right, the wheat bread, the brown rice oat bread which is proofed for 50min, the brown rice oat bread which is proofed for 60min and the brown rice oat bread which is proofed for 70min are respectively adopted.
FIG. 4 shows a real object diagram of brown rice oat bread prepared by different water addition amounts; in the figure, the leftmost bread is wheat bread, and the 4 rows of bread on the right side are respectively 79 parts, 80 parts, 90 parts and 100 parts of brown rice oat bread (3 slices of each row are parallel) of water from top to bottom.
FIG. 5 shows a graph of postprandial blood glucose concentration in a human.
Detailed Description
Brown rice used in the following examples was commercially available, and was obtained from the agricultural development group, inc., heilongjiang Sunhong source; the oat is commercially available and is available from color bridge rice company Limited in five general cities; the wheat gluten is commercially available, and the content of starch in the wheat gluten is 79.4-80.1%, the content of protein is 15.3-16.3% and the content of fat is 1.4-2.3% in Anhui' an food Co-Ltd; the salt is commercially available and is available from Buddha, layer-by-layer high food limited company; butter is a commercial, constant natural group in new zealand; sodium caseinate is commercially available, zhengzhou Qianzhen food limited company, the protein content in sodium caseinate is 94.04% -96.66%, the emulsifying activity index is 80.6-80.8, the emulsifying stability index is 14.0-16.0, and the secondary structure beta-sheet content is 46.20% -52.04%; the modifier is commercially available, and the model is S500, guangzhou bakery food Co., ltd; the high sugar yeast is commercially available from Angel Yeast Co.
The preparation method of the brown rice flour comprises the following steps: placing brown rice raw materials into a container, washing the brown rice, drying at room temperature, conveying dry powder system at room temperature by air flow, pulverizing, and sieving with 80 mesh sieve to obtain brown rice powder. The brown rice flour contains 74.3-76.4% of starch, 6.1-7.3% of protein and 0.3-0.5% of fat.
The preparation method of oat flour comprises the following steps: placing brown rice into a container, washing oat grains, steaming oat grains at 100deg.C for 30min, and drying. Pulverizing at room temperature with air flow dry powder system, and sieving the obtained oat powder with 80 mesh sieve to obtain the oat powder. The oat flour contains 58.2% -60.5% of starch, 10.9% -11.3% of protein and 6.2% -6.6% of fat.
The sensory evaluation criteria of the brown rice oat bread are shown in table 1.
TABLE 1
Example 1
(1) Weighing 50 parts of brown rice powder, 50 parts of oat powder and 50 parts of wheat gluten (the ratio of the oat powder to the wheat gluten is 25 parts to 25 parts, 20 parts to 30 parts to 15 parts to 35 parts and 10 parts to 40 parts respectively), 1.6 parts of salt, 1 part of yeast and 1 part of modifier to prepare mixed powder;
(2) Adding 100 parts of water into the mixed powder, stirring for 5 minutes at a low speed, then stirring for 8 minutes at a high speed until the dough is basically molded, adding 6 parts of butter, and kneading at a low speed until gluten is completely developed to obtain the dough;
(3) Shaping and dishing the dough, wherein the dough is 250g after dishing;
(4) And proofing the dough after dishing for 1h at the temperature of 38 ℃ with the humidity of 80%, baking, and cooling for 60min at the room temperature to obtain the brown rice oat bread product, wherein the baking and heating temperature is 220 ℃, the baking and heating temperature is 200 ℃, and the baking time is 30min, so that the brown rice oat bread product is obtained.
The results are shown in tables 2 and 3. As can be seen from Table 2, the wheat gluten content has a certain improvement effect on specific volume and structure of the brown rice oat bread, wherein the ratio of oat flour to wheat gluten is 15 parts to 35 parts, and the effect is good. Meanwhile, the ratio of 15 parts of oat flour to 35 parts of wheat flour is the closest to that of the control wheat bread in terms of specific volume, hardness, elasticity and resilience. Gluten powder is used as wheat concentrated protein, contains a large amount of glutenin and gliadin, has good viscoelasticity and can form a dough gluten network structure, and brown rice and oat protein do not have the characteristics. Gluten is added into the mixed powder to make up for the defects of glutenin and gliadin to a certain extent, the gluten force of the mixed powder can be enhanced, and a stronger network structure is formed, so that the extensibility and air holding performance of dough are improved, the volume of bread is increased, and the hardness is reduced. The ratio of oat flour to wheat gluten is 10 parts to 40 parts of brown rice oat bread, compared with 15 parts to 35 parts of brown rice oat bread, the specific volume of the brown rice oat bread is reduced, the hardness is increased, and the dough is possibly excessively strong with bread gluten, so that the proofing height of the dough is hindered.
From the sensory evaluation results of table 3, it can be seen that the brown rice oat bread containing 25 parts and 30 parts of wheat gluten improved the taste and internal tissue structure of the bread to some extent. The bread core is soft and elastic, the bread pores are increased, the internal structure is more uniform and compact, wherein the ratio of oat flour to wheat gluten is 15 parts to 35 parts of brown rice oat bread, and the highest sensory evaluation total score is achieved. Therefore, the ratio of oat flour to wheat gluten is preferably 15 parts to 35 parts to improve the bread quality.
TABLE 2
TABLE 3 Table 3
Example 2
(1) Weighing 50 parts of brown rice powder, 35 parts of wheat gluten, 15 parts of oat flour, 1.6 parts of salt, 1 part of yeast and 1 part of modifier by mass to prepare mixed powder;
(2) Adding 100 parts of water into the mixed powder, stirring for 5 minutes at a low speed, then stirring for 8 minutes at a high speed until the dough is basically molded, adding 6 parts of butter, and kneading at a low speed until gluten is completely developed to obtain the dough;
(3) Shaping and dishing the dough, wherein the dough is 250g after dishing;
(4) And (3) proofing the dough after dishing for 50min, 60min and 70min respectively at the humidity of 80 percent and the temperature of 30 ℃ or 38 ℃, and then baking and cooling for 60min at room temperature to obtain the brown rice oat bread product, wherein the baking temperature is 220 ℃ and the baking time is 200 ℃ and the baking time is 30min.
The correlation results are shown in fig. 1 and 3. FIG. 1 shows a brown rice oat bread prepared by proofing at 30℃for 50min, 60min, and 70 min. FIG. 3 shows the brown rice oat bread obtained by proofing at 38deg.C for 50min, 60min, and 70 min. It was found that the conventional proofing temperature using ordinary bread has a small specific volume because the present brown rice oat bread does not contain sucrose, and the conventional proofing temperature is unfavorable for the gas production of yeast.
As can be seen from fig. 3, the specific volume of bread is maximized at proofing time of 60min when the proofing temperature is 38 c, compared with bread having proofing time of 50min, probably because sufficient proofing time stretches the gluten network structure of the dough, the gas-holding property of the dough is good, and the gas yield of yeast is sufficient, which is favorable for rapid expansion of the volume of bread at the pre-baking stage. When the bread proofing time is 70min, the specific volume of the bread is reduced, which is probably related to the collapse of the bread due to the fact that the excessive gas production of yeast and the network structure of gluten are destroyed. In terms of texture, the brown rice oat bread with a proofing time of 60min was closest to the control wheat bread in terms of hardness, elasticity, chewiness and recovery.
As can be seen from the sensory evaluation results of Table 5, the brown rice oat bread with a proofing time of 60 minutes had the highest sensory evaluation total score. The bread has soft taste, fine and smooth tissue, elasticity, uniform size of air holes of the cut surface and clear texture due to the sufficient proofing time. Therefore, the proofing condition is preferably 38 ℃ for 60min to improve the bread quality.
TABLE 4 Table 4
TABLE 5
Example 3
(1) Weighing 50 parts of brown rice powder, 35 parts of wheat gluten, 15 parts of oat flour, a plurality of sodium caseinate, 1.6 parts of salt, 1 part of yeast and 1 part of modifier by mass to prepare mixed powder;
(2) Adding 100 parts of water into the mixed powder, stirring for 5 minutes at a low speed, then stirring for 8 minutes at a high speed until the dough is basically molded, adding 6 parts of butter, and kneading at a low speed until gluten is completely developed to obtain the dough;
(3) Shaping and dishing the dough, wherein the dough is 250g after dishing;
(4) And proofing the dough after dishing for 1h at the temperature of 38 ℃ with the humidity of 80%, and then baking and cooling for 60min at the room temperature to obtain the brown rice oat bread product, wherein the baking and heating temperature is 220 ℃, the baking and heating temperature is 200 ℃, and the baking time is 30min.
Wherein, the addition amount of the sodium caseinate is 0 part, 1.5 parts, 3 parts and 4.5 parts respectively, and the finished product of the brown rice oat bread is prepared, and the related results are shown in Table 6. As can be seen from table 6, the specific volume of the brown rice oat bread added with 1.5 parts and 3 parts of sodium caseinate was slightly increased, which may be related to the fact that sodium caseinate can increase the water absorption of the dough, improve the stirring stability of the dough, and the fermentation stability of the dough; however, too much sodium caseinate addition also results in a decrease in bread volume, which may be related to the excessive sodium caseinate affecting the fermentation performance of the yeast. The addition of sodium caseinate helps to improve the smell of bread, which is related to the smell that sodium caseinate has itself. In addition, sodium caseinate helps mask the bitter taste of gluten in bread. The brown rice oat bread with the addition amount of 3 parts of sodium caseinate has the highest sensory evaluation total score. Therefore, the addition amount of sodium caseinate is preferably 3 parts to improve the bread quality.
TABLE 6
Example 4
(1) Weighing 50 parts of brown rice powder, 35 parts of wheat gluten, 15 parts of oat flour, 3 parts of sodium caseinate, 1.6 parts of salt, 1 part of yeast and 1 part of modifier by mass to prepare mixed powder;
(2) Adding a plurality of parts of water (70 parts, 80 parts, 90 parts or 100 parts) into the mixed powder, stirring for 5 minutes at a low speed, then stirring for 8 minutes at a high speed until the dough is basically molded, adding 6 parts of butter, and kneading at a low speed until gluten is completely developed to obtain the dough;
(3) Shaping and dishing the dough, wherein the dough is 190g after dishing;
(4) And proofing the dough after dishing for 1h at the temperature of 38 ℃ with the humidity of 80%, baking, and cooling for 60min at the room temperature to obtain the brown rice oat bread product, wherein the baking and heating temperature is 220 ℃, the baking and heating temperature is 200 ℃, and the baking time is 30min, so that the brown rice oat bread product is obtained.
As a result, as shown in FIG. 4, it was found that the specific volume of the brown rice oat bread prepared according to the water addition amount of the general wheat bread was small, the bread structure was compact, and this was related to the dough hardness being large due to insufficient water addition amount, and the stretching resistance being too strong, which was unfavorable for dough expansion. With the increase of the water adding amount of the bread, the specific volume of the bread is increased, the tissue structure of the bread core is improved, and the air holes are uniformly distributed. Therefore, the addition amount of water is preferably 100 parts to improve the bread quality.
Example 5
(1) Weighing 50 parts of brown rice powder, 35 parts of wheat gluten, 15 parts of oat flour, a plurality of sodium caseinate, 1.6 parts of salt, 1 part of yeast and 1 part of modifier by mass to prepare mixed powder;
(2) Adding 100 parts of water into the mixed powder, stirring for 5 minutes at a low speed, then stirring for 8 minutes at a high speed until the dough is basically molded, adding 6 parts of butter, and kneading at a low speed until gluten is completely developed to obtain the dough;
(3) Shaping and dishing the dough, wherein the dough is 190g after dishing;
(4) And proofing the dough after dishing for 1h under the conditions that the humidity is 80 percent and the temperature is 38 ℃, baking, and cooling for 60min at room temperature to obtain the brown rice oat bread product, wherein the baking and heating temperature, the baking and heating temperature and the baking time are shown in table 7.
Wherein, the related results of the brown rice oat bread finished products prepared by different baking conditions are shown in Table 7. As can be seen from table 7, the brown rice oat bread prepared at the conventional baking temperature of bread is easy to collapse, because the starch gelatinization time in the bread is late, which is unfavorable for shaping the bread, and causes excessive expansion of the bread in the early stage of baking, and damages the network structure strength of the bread during baking. Fig. 2 is a brown rice oat bread prepared by heating at 170 c, baking at 190 c for 35min, and collapsing of the brown rice oat bread is serious as compared with a wheat bread under the same baking conditions. FIG. 3 shows that the brown rice oat bread prepared by the baking at 220℃and 200℃for 30min has no obvious collapse. The upper fire temperature is higher than the lower fire temperature, so that moisture in the bread is facilitated to migrate outwards rapidly, meanwhile, the bread is facilitated to expand and shape rapidly through high-temperature baking, and the prepared bread crust is large in brittleness and can be prevented from collapsing. However, when the baking temperature is too high, the surface of the bread is darkened due to Maillard reaction, and a burnt smell is generated. Therefore, the baking temperature is 220 ℃ and the baking temperature is 200 ℃ and the baking time is 30min, so that the bread quality is improved.
TABLE 7
Example 6
(1) Weighing 50 parts of brown rice powder, 35 parts of wheat gluten, 15 parts of oat flour, 3 parts of sodium caseinate, 1.6 parts of salt, 1 part of yeast and 1 part of modifier by mass to prepare mixed powder;
(2) Adding 100 parts of water into the mixed powder, stirring for 5 minutes at a low speed, then stirring for 8 minutes at a high speed until the dough is basically molded, adding 6 parts of butter, and kneading at a low speed until gluten is completely developed to obtain the dough;
(3) Shaping and dishing the dough, wherein the dough is 250g after dishing;
(4) And proofing the dough after dishing for 1h at the temperature of 38 ℃ with the humidity of 80%, and then baking and cooling for 60min at the room temperature to obtain the brown rice oat bread product, wherein the baking and heating temperature is 220 ℃, the baking and heating temperature is 200 ℃, and the baking time is 30min.
(5) The experimental subjects were 11 healthy volunteers, including seven females and four males, with ages between 22 and 27 years, BMI 19-23kg/m2, regular eating and work and rest habits, no metabolic disease and chronic disease family history, no recent medicine taking history, no gastrointestinal digestive diseases, no smoking and no drinking. The subjects fasted and were kept water-free 12 hours before the experiment. On the day of the experiment, subjects slowly stepped to the laboratory and fasting blood glucose concentrations were determined by fingertip blood sampling. The test subjects consumed 70g of brown rice oat bread in 10min, the time was counted at the beginning of the consumption and the postprandial blood glucose concentration was measured by fingertip blood sampling for 15,30,60,120min after the meal. During the experiment, the subjects fasted and forbidden to do mild physical activities. And drawing a human postprandial blood glucose concentration change curve by taking time as an abscissa and a blood glucose concentration change value of an experimental object as an ordinate.
The change of blood sugar concentration of the brown rice oat bread prepared by the optimal process is shown in fig. 5. As can be seen from fig. 5, the blood glucose concentration increased slowly after eating the brown rice oat bread as compared to the control wheat bread. Postprandial blood glucose peaks for both appear at 30min. The postprandial blood glucose concentration of the brown rice oat bread is slowly reduced compared with that of the wheat bread after the brown rice oat bread reaches a blood glucose peak value. This shows that the brown rice oat bread has small postprandial blood sugar fluctuation and strong ability of maintaining postprandial blood sugar dynamic balance. The GI value of the brown rice oat bread was 49.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (1)
1. A method of preparing a brown rice oat bread, wherein the bread is a brown rice oat bread having a low glycemic index, the raw materials comprising: 50 parts of brown rice powder, 35 parts of wheat gluten, 15 parts of oat flour, 6 parts of butter, 3 parts of sodium caseinate, 1.6 parts of salt, 1 part of yeast, 1 part of modifier and 100 parts of water;
weighing brown rice powder, wheat gluten, oat powder, salt, sodium caseinate, modifier and yeast according to the parts by weight, preparing mixed powder, adding water into the mixed powder, stirring until dough is formed, adding butter and kneading to obtain dough; shaping and dishing the dough, wherein the dough is 250g after dishing; proofing the dough after dishing for 1h under the conditions that the humidity is 80 percent and the temperature is 38 ℃, baking, and cooling at room temperature to obtain a brown rice oat bread product; the baking temperature is 220 ℃ when the baking is carried out, the baking temperature is 200 ℃ when the baking is carried out for 30min;
the GI value of the brown rice oat bread was 49.
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| CN113973869A (en) * | 2021-10-28 | 2022-01-28 | 上海究本科技有限公司 | Premixed flour and bread of high-cereal dietary fiber staple food reconstituted bread and preparation method of premixed flour and bread |
| CN114258932A (en) * | 2021-12-31 | 2022-04-01 | 江南大学 | Slow-production-sugar European-style bread premixed flour and product preparation method thereof |
| CN114304221A (en) * | 2022-01-08 | 2022-04-12 | 深圳市饴记饼家有限公司 | Bread suitable for diabetic patients to eat and preparation method thereof |
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