Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation

Abstract

In order to develop a coarse grain steamed bread with good quality and low glycemic index (GI), taking the appearance, texture, palatability and taste of coarse grain steamed bread as evaluation indexes, the fuzzy mathematical sensory evaluation method was established to determine the best proportion of barley powder, soybean powder and chickpea powder by orthogonal test. Finally, glycemic index human body test was carried out on coarse grain steamed bread. The results showed that the best preparation conditions of coarse grain steamed bread raw materials were 69.7% high gluten wheat flour, 2% potato flour, 3% tartary buckwheat flour, 5% highland barley flour, 10% soybean flour, 8% chickpea flour, 1.5% mulberry leaf extract and 0.8% stachyose. At this time, the sensory evaluation score was 82.3 and the GI value was 50.48. Therefore, the developed product was a low-glycemic index coarse grain steamed bread with lower glycemic index value, which was more suitable for people with sugar control and chronic diseases such as diabetes.

Keywords

• coarse grain steamed bread
• fuzzy mathematics
• sensory evaluation
• glycemic index