Optimization of formula of yam steamed bread for diabetic nephropathy patients by response surface methodology

Based on the single factor experiment,the appropriate factors and levels were selected. The formula of yam steamed bread for diabetic nephropathy patients was optimized by using response surface method to improve the taste and texture of steamed bread. The results indicated the optimum conditions for yam bread by using 100 g mixed flours were that water 60 g,19 g yam flour and 21 g Wheat flour,the amount of yeast 0.8 g,the second fermentation time 15 min. Under this condition,the sensory score reached 91.87,hardness of yam steam bread was 4216.67 g,chewiness was 3334.45 g. After evaluating,the yam bread protein content was 4.64%,estimated glycemic index was 60.37,which showed that this kind of steamed bread is low protein and medium GI,it was fit for diabetics in daily.