以不同全麦粉比例（50%、70%、90%、100%）的全麦面包为原料，通过分析不同全麦面包的色度和基本成分，并进行感官评价、人体血糖测试试验，研究不同比例全麦粉全麦面包感官品质和稳糖效果的变化。结果表明：随着全麦粉比例增加，不同全麦面包面包芯的颜色变深，4种全麦面包总体评分在76.57~83.29，都在消费者可接受范围内。以不同全麦粉比例（50%、70%、90%、100%）的全麦面包膳食纤维含量在相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包膳食纤维含量显著增加（P<0.05），直链淀粉含量显著降低（P<0.05）。人体血糖值测试研究表明：不同全麦粉比例全麦面包血糖指数（Glycemic Index，GI）值分别为70.28、64.76、45.47、43.43，其中全麦比例为50%的全麦面包为高GI食品，全麦比例为70%的全麦面包为中GI食品，全麦比例为90%、100%的全麦面包为低GI食品。综上所述，相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包面包品质和稳糖效果较好。该结果为轻食系列产品提供理论参考。

Whole wheat bread with different proportions of whole wheat flour (50%, 70%, 90%, and 100%) was used as the material to analyze the chromaticity and basic components of different whole wheat bread. Sensory evaluation and human blood glucose testing were conducted on different whole wheat breads. The purpose was to determine the effect of different proportions of whole wheat flour on the sensory quality and glycemic control of whole wheat bread. With the increase in the proportion of whole wheat flour, the color of the whole wheat bread cores become darker. The overall consumer scores of the four kinds of whole wheat bread were 76.57~83.29, which indicates popularity with consumers. Dietary fiber content of whole wheat bread with 90% and 100% whole wheat flour ratio increased (P<0.05) and the straight chain starch content decreased (P<0.05), compared to 50% and 70% whole wheat bread. Human blood glucose tests showed that the glycemic index (GI) of the 50%, 70%, 90%, and 100% whole wheat breads were 70.28, 64.76, 45.47 and 43.43, respectively. Bread with 50% whole wheat was considered a high GI food; bread with 70% whole wheat, a medium GI food; bread with 90% and 100% whole wheat, a low GI food. In summary, compared with bread with a proportion of 50% and 70% whole wheat flour, bread with a proportion of 90% and 100% whole wheat flour had better bread quality and glycemic control.

校企合作项目（707122428）