摘要
本研究针对传统面制品高血糖生成指数(GI)问题,创新性地采用低聚果糖(FOS)与低聚半乳糖(GOS)复配策略,通过优化面粉流变学特性与营养品质,开发兼具低GI特性和良好加工适应性的功能性面制品,为低GI高纤维面制品的工业化生产提供了理论与技术支撑。
This study addresses the issue of high glycemic index(GI)in traditional flour products by innovatively applying a combined strategy of fructooligosaccharides(FOS)and galactooligosaccharides(GOS).Through optimizing the rheological properties and nutritional quality of flour,functional flour products with both low GI characteristics and good processing adaptability were developed.This research provides theoretical and technical support for the industrial production of low GI and high-fiber flour products.
作者
张晓燕
石叶蓉
李亚东
刘纯
葛佩佩
ZHANG Xiaoyan;SHI Yerong;LI Yadong;LIU Chun;GE Peipei(Rugao Comprehensive Testing Center,Rugao 226500,China)
出处
《现代食品》
2026年第2期205-208,共4页
Modern Food
基金
南通市社会民生科技计划(指导性)项目:低GI预制面制品配方研究及其加工品质的关键技术集成与应用——以益生元介导面粉为例(MSZ2023081)。
关键词
低GI
益生元
面制品
low GI
prebiotics
flour products
