Application of Ultrafine Recombinant Cereal Flour in Low Glycemic Index Noodles
The barley,quinoa,adzuki beans,and white hyacinth beans were mixed in a ratio of 1∶1∶1∶1 by weight,and produced recombinant cereal flour by ultrafine grinding,which was added into the flour to prepare low glycemic index(GI)noodles.The physical and chemical indicators of flour and noodles were measured using instrumental methods,the sensory quality of noodles was evaluated using sensory methods,and the glycemic index of noodles was measured using the food glycemic index measurement method.The experimental results showed that recombinant cereal flour increased the water absorption of flour,reduced the wet gluten content and shorten dough stability time,and had adverse effects on the sensory quality of noodles when the addition amount exceeded 9％.The suitable range for adding recombinant cereal flour was 15％-18％.The sensory quality of the noodles produced within this addition range met the standard requirements,and glycemic index met the requirements of low glycemic index standard.Therefore,the suitable range of added recombinant cereal noodles represent a qualified food with low glycemic index.
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