Low GI value composite flour
A technology for compounding flour and flour, applied in the field of flour, can solve problems such as poor taste of products, and achieve the effects of rich aroma, good taste and low GI value
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Embodiment 1
[0021] A compound flour with a low GI value, the raw materials of which include by weight: 37.5 parts of flour, 42.5 parts of resistant starch, 12.5 parts of gluten powder, and 1 part of arabic pentosan.
Embodiment 2
[0023] A kind of compound flour with low GI value, its raw material comprises by weight: 25 parts of flour, 50 parts of resistant starch, 11 parts of gluten powder, 1 part of arabic pentosan, 7 parts of kudzu powder, 2 parts of konjac powder, seasoning powder 8 parts, 3 parts of mulberry leaf water extract;
[0024] Among them, the seasoning powder is cashew nuts, peanuts, soybeans and white kidney beans, wherein the weight ratio of cashew nuts, peanuts, soybeans and white kidney beans is 1:1:1:3.
Embodiment 3
[0026] A kind of compound flour with low GI value, its raw material comprises by weight: 50 parts of flour, 38 parts of resistant starch, 11 parts of gluten powder, 1 part of arabic pentosan, 5 parts of kudzu powder, 4 parts of konjac powder, seasoning powder 6 parts, 5 parts of mulberry leaf water extract;
[0027] Wherein, the seasoning powder is cashew nuts, peanuts, soybeans and white kidney beans, wherein the weight ratio of cashew nuts, peanuts, soybeans and white kidney beans is 1.5:0.5:1.5:2;
[0028] In the preparation process of seasoning powder, cashew nuts, peanuts, soybeans, and white kidney beans are steamed respectively, mashed, and fried until the water content of cashew nuts, peanuts, soybeans, and white kidney beans is 12 wt%, ground, mixed, and passed through 80 Mesh sieve to get seasoning powder.
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