Toast with hypoglycemic response characteristic, and preparation method thereof

Abstract

The invention discloses toast with a hypoglycemic response characteristic. The toast is brown rice and oat toast prepared by taking vital gluten and coarse grain components as main materials, matchingwith a modifier and a main material modifier, and mixing with raw material water, wherein the coarse grain components are oat powder and coarse rice powder, the main material modifier is salt, butterand chromium-rich yeast, the modifier is prepared from nuts, resistant dextrin, fiber powder, psyllium husk powder, cucurbita pepo polysaccharide and a cactus extract, and the raw material componentscomprise, by mass, 40-60 parts of vital gluten, 15-25 parts of oat powder, 15-25 parts of coarse rice powder, 3-5 parts of a main material modifier, 7-15 parts of a modifier, and 100 parts of water.The invention relates to toast with high coarse grain content and a low blood sugar response characteristic, and a preparation method of the toast.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a toast with hypoglycemic response characteristics and a preparation method thereof. Background technique [0002] With the large-scale emergence and development of refined processed foods, various chronic diseases (such as hyperglycemia, hypertension, constipation, anemia, etc.) are also gradually showing an outbreak trend. In addition to drug treatment, people's way of coping with chronic diseases is to change eating habits and exercise to become a healthier and ideal way to deal with it. Abandon the eating habits of refined flour, white rice and other refined foods as the main food, and replace them with high dietary fiber As a staple food, coarse grains with high content have gradually become the mainstream healthy diet. Oatmeal and brown rice flour are common food ingredients with low calorie and high dietary fiber content. They have health effects such as lowering ...

AI Technical Summary

Problems solved by technology

Adding oatmeal and brown rice flour to toast will improve the health benefits of toast products, but because oatmeal and brown rice flour have poor taste, directly adding oatmeal and brown rice flour will affect the taste of toast, which will greatly limit the quality of toast. The audience range of the product; at the same time, oatmeal and brown rice flour have poor formability, and combining with flour can solve the problem of poor formability. Refined flour is the main ingredient; adding oatmeal and brown rice flour usually leads to difficulty in forming the dough, poor air holding capacity, less pores inside the toast, and easy collapse of the whole

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