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摘要：随着血糖生成指数的应用越来越广泛，本课题将血糖生成指数作为面包研发的一项参考指标。血糖生成指数是衡量人体食用一定量食物后引起血糖反应的大小程度，英文简称为GI。本实验选用GI值较低的绿豆粉、薏米粉、鹰嘴豆粉及木糖醇等原辅料制作面包。主要以面包的感官评定和比容为考核指标，比较不同杂粮粉对面包各种特性参数的影响，进而采用复配杂粮粉制作面包并对生产工艺进行优化研究，通过动物实验确定杂粮面包的GI值。实验采用直接发酵法生产面包，通过正交实验确定低GI面包的最佳配方。结果表明：绿豆粉添加量为2.5%，薏米粉添加量为3.0%，鹰嘴豆粉添加量为2.5%，糖粉(白砂糖：木糖醇)比例为5：5时，杂粮面包的综合品质最好。此时，面包的比容最大，感官评定的得分最高，面包表皮色泽金黄，面包芯柔软而富有弹性，组织结构均匀，并具有淡淡的杂粮香。GI值的应用能够指导面包原料的选择，同时也为面包的研发指出了新的方向。30851
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毕业论文关键词：面包；GI；工艺
Study on the processing technology of low glycemic index bread
Abstract: With the increasing application of glycemic index，it was regard as a reference indicator of the research and development of bread in this project. Glycemic index is a measure of the size of the extent of blood sugar reaction caused by human consumption of a certain amount of food and its abbreviation is GI. The mung bean flour, barley flour, chickpea flour, xylitol and other raw materials which have low glycemic index were chosen for bread making. The assessment indicators for the products are mainly based on sensory evaluation and the specific volume of bread. The different effects of coarse grains powder on various characteristic parameters were compared. Then the optimization study of the production process was conducted with mixed grains powder for bread. The glycemic index was determined by the animal experiment. The straight dough method of bread was used to determine the optimal formula of low glycemic index bread by orthogonal experiment. The results indicated that the multi-grain bread has the best comprehensive quality with the addiction in formulation of mung bean flour, adlay seed powder and chickpea flour were respectively 2.5%, 3.0%, 2.5%,and the proportion of the mixing powdered sugar(white sugar:xylitol) was 5:5. In this case, the bread has the maximum specific volume and the highest score of sensory evaluation. Simultaneously, the crust color was golden yellow and the core was soft and elastic. The interior texture of bread was uniform with faint fragrance and taste. The application of GI could give the guiding about the chosen of material. Moreover, it also gives new directions of the research of products.
Key words: bread; glycemic index; process
目录
1. 研究背景介绍 1
1.1. 低GI的概念与意义 1
1.2. GI值的影响因素 1
1.3. 低GI食品的开发现状 2
1.4. 杂粮杂豆的概念与发展概况 3
1.5. 杂粮杂豆的介绍 3
1.5.1 鹰嘴豆 3
1.5.2 绿豆 4
1.5.3 薏仁 5
1.6. 面包的制作 5
1.6.1 面包的制作方法 5
1.6.2 复配杂粮粉的选择 5
1.7. 本课题的研究目的与研究内容 6
1.7.1 研究的目的 6
1.7.2 研究内容 7
2. 实验材料及方法 8