A Brief Analysis of the Impact of the Application of Barley Flour and Buckwheat Flour on the Quality of Low GI Noodles
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.
NETL
NSTL
万方数据
维普
