| 降血糖营养强化面包的研制及其对血糖值的影响 |
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| 引用本文： | 张海悦,马清义,柳风琴,迟丽君. 降血糖营养强化面包的研制及其对血糖值的影响[J]. 吉林工学院学报, 2002, 23(3): 30-32 |
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| 作者姓名： | 张海悦 马清义 柳风琴 迟丽君 |
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| 作者单位： | 长春工业大学生物工程学院 吉林长春130012(张海悦)，长春美联食品有限公司 吉林长春130041(马清义)，中国人民解放军第二○八医院内分泌肾内科 吉林长春130064(柳风琴)，长春市中心医院内分泌科 吉林长春130051(迟丽君) |
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| 摘 要： | 降血糖营养强化面包是以面包专用粉、山药粉、茯苓粉、蛋白糖为原料 ,加入高铬酵母 ,经过调粉、发酵烘烤精制而成。经过正交试验确定了产品的最佳配方 ,并通过临床实验证明了此种面包具有一定的降糖效果 ,适合糖尿病人及老年人食用
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| 关 键 词： | 山药 茯苓 面包 降糖 |
| 文章编号： | 1006-2939(2002)03-0030-03 |
| 修稿时间： | 2001-10-25 |
A Research on the Blood Sugar Reduction Bread and Its Effect on the Blood Sugar Value |
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| ZHANG Hai yue ,MA Qing yi ,LIU Feng qin ,CHI Li jun. A Research on the Blood Sugar Reduction Bread and Its Effect on the Blood Sugar Value[J]. Journal of Jilin Institute of Technology, 2002, 23(3): 30-32 |
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| Authors: | ZHANG Hai yue MA Qing yi LIU Feng qin CHI Li jun |
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| Affiliation: | ZHANG Hai yue 1,MA Qing yi 2,LIU Feng qin 3,CHI Li jun 4 |
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| Abstract: | Using bakery flour,yam flour,tuckahoe flour and aspartame as the raw materials,followed by adding monochromic yeast,mixing,fermenting and baking,the bread was carefully made. Through orthogonal tests, the optimum formula of the bread is obtained. Clinical tests confirmed the glucose degradation effect of the bread. The results show that the bread can be a diabetic food and also fit for aged persons. |
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| Keywords: | yam flour tuckahoe flour bread glucose degradation effect |
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