Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF).The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties.
With the increase of DF content, the hardness of the steamed bread increased, the elasticity decreased significantly, and the 7.5ft heavy duty gold metal round wedding arch photo backdrop stand sensory acceptability decreased.The results of digestion showed that the content of rapidly digested starch (RDS) and slowly digested starch (SDS) in MF steamed bread decreased with the increase freetress deep twist crochet hair 14 inch of DF, while resistant starch (RS) increased.Meanwhile, the starch hydrolysis rate, hydrolysis index (HI), and glycemic index (GI) decreased significantly (p < 0.
05), and protein digestibility decreased gradually.Comprehensive evaluation showed that the 2% DF sample had good sensory performance and medium GI, which is beneficial to the control of blood sugar levels.These good functional properties could meet the requirements of a healthy diet.