中国食物与营养2017，Vol.23Issue(7)：29-33,5.
适合糖尿病患者食用的高粱馒头配方的研究
Optimization of Sorghum Steamed Bread Formula for Patients with Diabetes Mellitus
摘要
Abstract
We studied the technology and quality of sorghum steamed bread,which was optimized by orthogonal experiments.It was proved that the best condition for.sorghum steamed bread was added 45.74％ sorghum powder,45.74％ wheat flour,6.52％ wheat gluten and 57.5％ water,with 35 minutes cooked,which would achieve the best sensory sscore of 86.28.After evaluating,the index showed that this kind of steaned bread is in moderate GI,which is fit for diabetics in daily.关键词
糖尿病/高粱粉/馒头/配方优化Key words
diabetes mellitus/sorghum powder/steamed bread/formula引用本文复制引用
徐雪娣,徐志祥,杜方岭,邱斌,宗爱珍,徐同成..适合糖尿病患者食用的高粱馒头配方的研究[J].中国食物与营养,2017,23(7):29-33,5.基金项目
山东省科技重大专项(产业转型升级)项目“小麦精深加工及特殊医用食品研究与产业化”(项目编号:2015ZDZX05005) （产业转型升级）
山东省良种工程项目子课题“水稻产量与品质特异性种质材料的创新与利用(项目编号:鲁财农指[2014]40号)”. （项目编号:鲁财农指[2014]40号）
