Optimization of processing technology and quality analysis of low-GI highland barley steamed bread
Year: 2024
Type: article
Abstract: In order to alleviate the problem of high glycemic index (GI) of Mantou (a Chinese traditional steamed bread), using wheat flour as main raw material, the low-GI highland barley Mantou was prepared by adding enzymatic hydrolyzed highland barley flour with high slow-digesting starch content. The processing technology was optimized by single factor and response surface tests, and the quality was analyzed. The results showed that the optimal processing conditions for low-GI highland barley Mantou were as follows: enzymatic hydrolyzed highland barley flour addition 20%, yeast addition 0.5%, salt addition 0.3%, and fermentation time 48 min. Under these optimization conditions, the GI value of low-GI highland barley Mantou was 53.84, the L*, a* and b* values were 62.92, 15.42 and 18.02, respectively. The sensory score was 88.80 points, the specific volume was 2.34 ml/g, the moisture was 41%, the pH was 5.9, the coliform was 18 MPN/100 g, and the mold, Salmonella and Staphylococcus aureus were no detected, all of which met the relevant requirements of the national standard GB/T 21118—2007 "Wheat Flour Steamed Bread".
Author: SUN Kangna, YUAN Zhenzhen, LI Yan, GAO Ke
Institution: Qinghai University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6940797161
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