Method for preparing low-GI bread by utilizing probiotics to ferment cereals

• Main Authors: LI HONGDE, TANG BOWEN, KOU XINGKAI, REN HONGJIAN
• Format: Patent
• Language: Chinese; English
• Published: 25.03.2022
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention belongs to the field of food, and particularly relates to a preparation method of low-GI bread prepared by fermenting grains through probiotics. According to the technical scheme, the preparation method comprises the following steps: (1) firstly, preparing probiotic fermented grains; (2) uniformly mixing the raw materials of high gluten wheat flour, probiotic fermented grains, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, a white kidney bean extract, coconut oil, yeast, table salt and edible baking soda, adding water, and kneading into dough for later use; and (3) fermenting the dough at room temperature, and then forming and baking the fermented dough. The prepared bread is low in glycemic index, soft in taste, dense and fine in interior, resistant to compression and tearing and not sticky to teeth after being chewed, and the elasticity and taste of the bread are guaranteed under the synergistic effect of all the raw materials. The probioti