Patent ID: 11925181
Assignee: ZHEJIANG WANLI UNIVERSITY
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. Hypoglycemic meal replacement bread, wherein the hypoglycemic meal replacement bread: is made from raw materials in parts by mass as follows:
high gluten flour with 35% to 40% parts by mass; egg wash with 7% to 9% parts by mass; yeast with 0.6% to 0.8% parts by mass; water with 10% to 14% parts by mass; black fungus polysaccharide with 0.24% to 0.3% parts by mass; yam polysaccharide with 0.12% to 0.15% parts by mass; buckwheat flour with 15% to 20% parts by mass; butter with 2% to 3% parts by mass; cream cheese with 8% to 10% parts by mass; and milk with 10% to 15% parts by mass; wherein a mass ratio of the black fungus polysaccharide: the yam polysaccharide is 2:1 to thereby reach an α-amylase inhibition rate peak.