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

WU Xiao-hui; LIU Ya-wei; LIU Jie; CAO Li-song; XIE Jun-hong; LIU Xiao-jie

doi:10.13386/j.issn1002-0306.2014.17.073

WU Xiao-hui, LIU Ya-wei, LIU Jie, CAO Li-song, XIE Jun-hong, LIU Xiao-jie. Research progress in low glycemic index ingredients in wheat based food processing[J]. Science and Technology of Food Industry, 2014, (17): 362-365. DOI: 10.13386/j.issn1002-0306.2014.17.073

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

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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.

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

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