How to eat noodles on a three-volt day?

After the heat, the middle volt has arrived

Why does eating noodles in the summer make people feel cool?

Hot summer days make people feel irritable

The heat dissipation of the human body is related

Compared to foods like cold powder, noodles are slightly better

Do noodles need to be made with flour with a high protein content?

The amount of protein in flour is closely related

In the protein in the middle part of the wheat grain, the proportion of gluten protein is higher

In general, the higher the protein content in flour, the better the toughness and elasticity of the dough, the less likely it is to break when stretching and cooking, and the more glutenate the taste

Can I add a gluten enhancer to my noodles?

Most of the wheat varieties traditionally grown in China have low gluten protein content, and in the case of not being able to change the protein content in flour, people use many methods to change the taste

The most common method is to add salt to the flour, using the action of ions to strengthen the interaction between gluten proteins, so that it is not easy to be boiled

There is also the addition of alkali

In addition to adding salt and alkali, other ways to make noodles tendon are to add gluten powder, oxidants, vegetable gums, water retainers and enzyme preparations

Gluten flour is extracted gluten protein powder; Oxidizers allow the proteins in the dough to better form disulfide bonds and cross-link them; Plant gums are some natural colloidal substances

Will the nutritional value of noodles with added a gluten booster decrease?

Noodles with added a strengthening agent do not have any safety problems, but adding salt and alkali will increase the sodium content

In the hot summer, although people sweat will excrete some sodium, if the noodles themselves contain high sodium content, when making noodle brine, it is necessary to put less salt

Adding alkali can lose vitamins

The addition of gluten will increase the protein content and will not cause loss

Is noodles have a low glycemic index?

The glycemic index of noodles is indeed relatively low, but it depends on the degree of
raw materials, processing technology, and cooking.
In general, the softer the rotten noodles, the faster they digest and the higher the
glycemic index.
Conversely, the more elastic the noodles, the slower the digestion rate and the lower
the glycemic production index.

Related studies have found that if the gluten protein in the flour is removed, the "blocking" of the gluten protein is lost, the digestion speed of the starch in the pasta will be accelerated, and the blood sugar response will be significantly increased
.

Noodles that are too soft and rotten are not good for diabetics
.
For people with severe indigestion, eating noodles with elastic teeth will feel difficult to digest, while eating baby noodles with soft texture is easier
to digest.

In order to control the postprandial glycemic index, diabetics should choose pasta with strong tendon strength and slow digestion, such as macaroni, pasta, etc
.

To cook the noodles elastically, you can toughen the noodles
.
Toughening treatment is to first heat the starchy food to close to the gelatination temperature (six or seven ripe), and then take out the cooling, after the cold is thorough, and then reheat, it is not easy to cook
.
This method can rearrange the starch molecules, the texture is tighter, and the proportion of slowly digested starch increases
.
After consumption, the digestion rate will be slower, which is conducive to controlling the rise of blood glucose production index after meals
.

Can whole grain noodles help control blood sugar?

Whether coarse grain noodles or whole wheat noodles can help control the glycemic index, which is related
to raw materials, texture structure, and digestion rate.

Most of the multigrain noodles have a low proportion of grains, and the main raw material is white flour
.
Since making noodles requires good toughness, and most of the grains do not contain gluten protein and have no toughness, it will be difficult to make noodles by adding a large number of grains
.
There are also some noodles with more than 20% bean flour, such as mung bean noodles, pea noodles and other local traditional foods, compared with white noodles, the content of protein, vitamins and minerals has been improved, which is beneficial to improve nutrition
.
The addition of bean flour is conducive to improving the smooth taste of noodles, which is suitable for making cold noodles
.

Studies have found that the glycemic production index of whole-grain pasta is not lower
in comparison.
Although the proportion of whole wheat flour raw materials in whole wheat pasta is very large, the dietary fiber in whole wheat flour blocks the continuous structure of gluten protein, the taste is not strong, and it is easier to be digested
by digestive enzymes in the body.

In China's traditional grains, buckwheat, quinoa, oats are varieties
with low postprandial blood glucose response.
If soba noodles, quinoa noodles, and oat noodles contain a low proportion of white flour, it is conducive to controlling the glycemic index and is suitable for diabetics
.
Some of the fast-eating soba noodles and oat noodle products on the market often do not need to be cooked, and can be eaten directly by soaking, with high nutritional value and low glycemic index below 60, which is suitable for diabetics with
good digestion ability.

Why is the glycemic index of eating noodles poorly controlled?

Many diabetics have such a situation: as long as you eat rice noodles and noodles, the glycemic index is not well controlled, and it is easy to control the glycemic index when eating rice?

It should be clear to consumers that the glycemic index of a single food is not equal to the glycemic index
of a meal.
A nutritionally balanced meal is made up of a variety of
foods.

When eating a rice meal, it is usually mixed with meat and vegetarian food, and it will not only eat a large bowl of rice and two or three bites of vegetables
.
The large size of vegetables can delay the emptying rate of the stomach, dilute the content of starch, and the polyphenols contained in vegetables can also reduce the activity of digestive enzymes
.
High-protein foods such as fish, meat, eggs, milk, and soy products can also promote the release of gallbladder contractin and vasoactive intestinal peptides, delay the rate of digestion and absorption, enhance the effect of insulin, and help control the glycemic index
.

Although the glycemic index of rice itself is high, a meal containing rice is composed of mixed foods, and the glycemic production index of all foods combined may not be high
.
Although the noodles themselves have a low blood glucose production index, the overall effect of a comprehensive meal may not be as good as a rice meal
with reasonable nutrition.

When eating a noodle meal, people tend to eat a large bowl of noodles, which only puts some cucumber shreds, plus two spoonfuls of noodles.

Both the amount of high-quality protein, and the number and variety of vegetables, are much
less than rice meals.

When cooking noodles, the B vitamins and potassium elements in it will dissolve into the noodle soup, and the content will decrease
.
If you can't compensate for the loss of nutrients through dietary combinations, and if you don't have enough legumes, milk, vegetables, and animal protein intake, then a noodle meal may be a very low-quality meal
.

The glycemic production index is not the only indicator of a healthy diet, but also considers factors such as
nutritional balance, calorie level, and nutrient density.
For example, the glycemic index of fans is very low, the nutritional value is low, and long-term consumption will affect the body's glycemic index control ability
.

How to improve the nutritional value of noodle meals?

Noodles are only made of noodles, if you eat noodles with a little salty marinade, to a certain extent, eating noodles and eating steamed buns with pickles are similar, in addition to the nutrition in the noodles, the nutrients in other foods are seriously insufficient
.

Flour does not contain vitamin C, vitamin A, vitamin B12, of which vitamin B1, vitamin B2, vitamin B6, folic acid, calcium, iron, zinc and other content is less
.
Relying on only noodles and salty soup for a long time, the supply of nutrients required for normal metabolism is insufficient, which will affect the health of the body
.

When eating noodles, it is necessary to accompany a variety of vegetables as well as meat, eggs, soy products, etc
.
At least 150 grams of fresh vegetables should be guaranteed per meal, preferably more than 3 vegetable varieties, plus about 50 grams of animal protein foods
.
For example, cutting a few slices of beef with sauce, adding a poached egg, a handful of shredded tofu, boiling a few small rapeseeds, adding some shredded carrots, cutting some shredded cabbage, blanching a handful of mushrooms, and then pairing with one or two cold vegetables can improve the nutritional quality
of noodle meals.

Considering the summer sweating, the human body needs to supplement more potassium and B vitamins, and after the noodle meal, you can drink some soup cooked by red beans, mung beans, lentils and other beans; Other meals are also eaten some staple foods made of millet porridge and eight treasure porridge, such as whole grain beans, so that the content of B vitamins and potassium in the body is more abundant
.

The noodle meal is part of the summer diet, but there is no noodle meal in the summer, and it is best to eat only one noodle meal a day
.
When eating a noodle meal, try to prepare more ingredients to improve the nutritional quality
of the noodle meal.
(Edited by Li Chuang)