US 11,925,181 B1
Making method of hypoglycemic meal replacement bread
Chunbo Song, Ningbo (CN)
Assigned to Zhejiang Wanli University, Ningbo (CN)
Filed by Zhejiang Wanli University, Ningbo (CN)
Filed on Oct. 27, 2022, as Appl. No. 17/974,642.
Claims priority of application No. 202211225534.5 (CN), filed on Oct. 9, 2022.
Int. Cl. A21D 2/18 (2006.01); A21D 8/04 (2006.01)
CPC A21D 2/181 (2013.01) [A21D 8/047 (2013.01)] 4 Claims
OG exemplary drawing
 
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.