Key-technology Innovation and Application for the Industrialization of Low-GI Rice Bread

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Submitted: August 19, 2025
Published: Aug 26, 2025
Updated: 2025-08-26
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2025-08-26 (2)
DOI: 10.29328/journal.acee.1001082
Keywords:
Diabetes, Glycemic index, Rice, High resistant starch, Rice bread

Main Article Content

Wenfeng Han
Rice Wine College, Zhejiang Industry Polytechnic College, No. 151, Qutun Road, Shaoxing 312000, China
Po Qiu
Zhejiang Youshan Food Technology Co., Ltd, No. 368, Qutun Road, Shaoxing 312099, China
Deming Song
Chengdu Tianjianjun Agricultural Technology Co., Ltd, No. 171, Shouwang Road, Wuxing Village, Baitou Town, Chongzhou 611236, China

Abstract

Based on relevant dietary guidelines, this project developed a Low-GI Rice Bread using high resistant starch rice (RS = 7.12%, GI = 63.24) as the main raw material. Ancient stone grinding was adopted for raw material processing to reduce nutrient loss and GI. Through the complementary combination of egg protein, plant protein, and milk protein, the product’s protein content of 25.7% meets the standard for claiming high protein in products. Its GI is 47, belonging to low-GI food. It is convenient to carry and eat, with balanced nutrition, responding to the national diet call, and helping reduce medical burdens.

Article Details

Han, W., Qiu, P., & Song, D. (2025). Key-technology Innovation and Application for the Industrialization of Low-GI Rice Bread. Annals of Civil and Environmental Engineering, 071–072. https://doi.org/10.29328/journal.acee.1001082
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Copyright (c) 2025 Han W, et al.

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