This project demonstrates low-GI rice bread containing 25.7% protein, indicating a healthier alternative.
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.
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Wenfeng et al. (2025) studied this question.
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