In order to alleviate the problem of high glycemic index(GI)of Mantou(a Chinese traditional steamed bread),using wheat flour as main raw material,the low-GI highland barley Mantou was prepared by adding enzymatic hydrolyzed highland barley flour with high slow-digesting starch content.The processing technology was optimized by single factor and response surface tests,and the quality was analyzed.The results showed that the optimal processing conditions for low-GI highland barley Mantou were as follows:enzymatic hydrolyzed highland barley flour addition 20％,yeast addition 0.5％,salt addition 0.3％,and fermentation time 48 min.Under these optimization conditions,the GI value of low-GI highland barley Mantou was 53.84,the L*,a*and b*values were 62.92,15.42 and 18.02,respectively.The sensory score was 88.80 points,the specific volume was 2.34 ml/g,the moisture was 41％,the pH was 5.9,the coliform was 18 MPN/100 g,and the mold,Salmonella and Staphylococcus aureus were no de-tected,all of which met the relevant requirements of the national standard GB/T 21118-2007"Wheat Flour Steamed Bread".
维普
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