Optimization of processing technology and quality analysis of low-GI highland barley steamed bread

In order to alleviate the problem of high glycemic index (GI) of Mantou (a Chinese traditional steamed bread), using wheat flour as main raw material, the low-GI highland barley Mantou was prepared by adding enzymatic hydrolyzed highland barley flour with high slow-digesting starch content. The processing technology was optimized by single factor and response surface tests, and the quality was analyzed. The results showed that the optimal processing conditions for low-GI highland barley Mantou were as follows: enzymatic hydrolyzed highland barley flour addition 20%, yeast addition 0.5%, salt addition 0.3%, and fermentation time 48 min. Under these optimization conditions, the GI value of low-GI highland barley Mantou was 53.84, the L*, a* and b* values were 62.92, 15.42 and 18.02, respectively. The sensory score was 88.80 points, the specific volume was 2.34 ml/g, the moisture was 41%, the pH was 5.9, the coliform was 18 MPN/100 g, and the mold, Salmonella and Staphylococcus aureus were no detected, all of which met the relevant requirements of the national standard GB/T 21118—2007 "Wheat Flour Steamed Bread".