浅析青稞粉、荞麦粉的应用对低GI面条品质的影响
A Brief Analysis of the Impact of the Application of Barley Flour and Buckwheat Flour on the Quality of Low GI Noodles
易丽娟 1黄暑玲 2陈显忠1
作者信息
- 1. 广东文艺职业学院,广东 广州 511400
- 2. 广东创新科技职业学院,广东 东莞 523962
- 折叠
摘要
随着人们对健康饮食和慢性病预防的关注,低血糖生成指数(Glycemic Index,GI)食品的需求日益增长,其在延缓血糖升高速度、控制体重和预防糖尿病等方面展现了显著的健康益处.本文主要介绍了青稞粉和荞麦粉的营养成分、添加和加工工艺对低GI面条品质的影响,为低GI杂粮面条的开发与应用提供理论参考.
Abstract
With the growing concern for healthy eating and the prevention of chronic diseases,the demand for low glycemic index(GI)foods is on the rise,showcasing significant health benefits in slowing down the increase in blood sugar levels,controlling body weight,and preventing diabetes.This paper primarily discusses the nutritional components of barley flour and buckwheat flour,as well as the impact of their addition and processing techniques on the quality of low-GI noodles,providing a theoretical reference for the development and application of low-GI cereal noodles.
关键词
青稞粉/荞麦粉/低GI面条Key words
barley flour/buckwheat flour/low-GI noodles引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据