小麦食品加工中低血糖指数配料的研究进展  

Research progress in low glycemic index ingredients in wheat based food processing

作　　者：武小辉[1] 刘亚伟[1] 刘洁[1] 曹立松[1] 谢军红[1] 刘晓杰[1] 

机构地区：[1]小麦和玉米深加工国家工程实验室,河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品工业科技》2014年第17期362-365,369,共5页Science and Technology of Food Industry

基　　金：国家公益性行业科研专项(2013-13-011)

摘　　要：全球范围内糖尿病的患病率正在逐年增加,其患病原因与血糖水平和胰岛素抗性有密切关系。血糖反应受不同因素的影响,如:膳食纤维、抗性淀粉、蛋白质、面制品类型、加工程度、低血糖指数配料等。小麦食品加工中低血糖指数配料,可以帮助消费者减少患糖尿病和其它一些疾病的风险,帮助降低患病者的严重程度。According to the World Health Organization prevalence of diabetes population is increasing worldwide, this population can be effected by dietary fiber, resistant starch, protein, different flour products, different processing degree,low glycemic index ingredients and so on.Low glycemic index ingredients in wheat based food processing help the consumers who are in the risk of Diabetes mellitus and other health related consequences in the case of healthy individuals.However, it helps to reduce the severity of the disease condition in case of affected individuals.

关 键 词：糖尿病 抗性淀粉 低血糖指数配料 

分 类 号：TS201.4[轻工技术与工程—食品科学]