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THE SUCCESSFUL DEVELOPMENT OF DIABETES BREAD

GuangMing Daily – Tuesday, 12 January 2016 大馬和利斯塔生物科技公司及瑞士烘焙原料公司經過16年研發,終於成功推出全球首個能降血糖指數的麵包新配方,可視為“糖尿病患麵包”。 和利斯塔生物科技股份有限公司主席拉真和維立烘焙執行董事長梅立,昨日在新聞發佈會上指出,“糖尿病患麵包”的原料是羊角豆、薏米、扁豆和葫蘆巴的提取物,加入麵包配方內,能夠降低食用麵包所引起提高血糖的問題。 拉真指出,上述提取物混合天然Panatura酵母的GL Lite配方(粉狀物),再加入麵包或烘焙的原料中,就能有效降低血糖指數,製成的白麵包血糖指數可達到53。 English Translation: Malaysia-based Holista CollTech Limited and Swiss bakery ingredients company Veripan successfully launched …

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