AU2005101057B4 - Low GI white bread product - Google Patents

Description

23-12-05; 3:21PM:DAVIES COLLISON CAVE ;612 92621380 6/ 23 Our Ref: 12639961/MKR P/00/011 Regulation 3:2

AUSTRALIA

Patents Act 1990

ORIGINAL

COMPLETE SPECIFICATION INNOVATION PATENT Applicant(s): George Weston Foods Limited 821 Pacific Highway Chatswood New South Wales, 2067 Australia Address for Service: DAVIES COLLISON CAVE Patent Trade Mark Attorneys Level 10, 10 Barrack Street SYDNEY NSW 2000 Invention Title: Low GI white bread product The following statement is a full description of this invention, including the best method of performing it known to me:- COMS ID No: SBMI-02283328 Received by IP Australia: Time 16:48 Date 2005-12-23 P OPERWMKRWSPEC\200I5101057IOIr-p un dom.29AW -1- LOW GI WHITE BREAD PRODUCT Field of the Invention This invention relates to nutritious food products, more particularly a lowered glycaemic index (GI) white bread product having a GI of less than about Background of the Invention Bread is one of the key foodstuffs in the diet of countless peoples around the world. Bread is rich in carbohydrates, which are an important source of energy and are a vital component of a healthy eating plan. Bread, and for that matter cereals, are all rich in carbohydrates. They also contain protein, vitamins and minerals that are essential for good health.

Bread is often made from a wheat flour dough that is cultured with yeast, allowed to rise and finally baked in an oven. Owing to its high levels of gluten (which gives the dough sponginess and elasticity) wheat is the most common grain used in the preparation of bread, but bread is also made from flour of rye, barley, maize (or corn) and oats, usually but not always in combination with wheat flour.

In the British Isles, the United States and Australia, and elsewhere, the most widely consumed type of bread is soft-textured white bread, with a thin crust, which is often sold ready sliced in packages. White bread is made from the flour containing only the central core of the grain (endosperm), whereas brown bread is made with endosperm and bran. Wholemeal or whole wheat bread is made from the whole of the grain and wholegrain bread is white bread with added wholegrains to increase the fibre content.

Whole wheat or wholemeal flour contains bran, germ and ground endosperm of the wheat kernel. Roller-milling separates the bran and the germ from the endosperm, and the three components actually have to be reconstituted to produce whole wheat flour. In this flour the germ and bran are visible in the flour as minute brown flecks. This flour may also be known as Graham flour.

23-12-05: 3!21PM:DAVIES COLLISON CAVE;122218#8/2 ;612 92621)80 8/ 23 P;PDw0ncFMZt5Er~.r1-wi W~d Ui- ,,1Av-2VI1fl o -2- Consumer preference in many Western societies is distinctly oriented towards white bread which is soft, of high volume, has a soft crmst, and is easily consumed. Whilst wholemeal, wholegrain and rye breads may be more nutritious, the preference of children and most adults is for white bread.

V) Glycaemic Index measures a food's impact on blood sugar. High G1 foods (greater than like white bread, cakes and biscuits, dramatically spike blood sugar levels, while lower 01 carbohydrates, including most vegetables and legumes, have a smaller effect.

010 The Olycaemic Index is a measure of carbohydrate quality according to its ability to raise blood glucose levels when compared to a standard, usually glucose. The current standard for measurement requires intake of 5Sg of a carbohydrate-rich food by a minimum of overnight-fasted persons. Blood glucose levels are followed during the subsequent two to three hours- The area under the blood glucose curve is then compared to that seen after consuming the reference food. Equivalent amounts of carbohydrate are given in each trial.

Carbohydrate-rich foods with a high G*1 give a more rapid rise in blood glucose than carbohydrate meals or other meals with a low 01. Moreover, the low GI meal results in an increase in blood glucose that is prolonged compared to that seen after the meal with a high 01 food, which is beneficial for health.

Diabetes is characterised by a decrease in insulin p-roduction or to a reduced cellular responsiveness to this hormone. This results in high blood sugar levels and these are directly related to the latent serious complications seen in this disease. Use of foods with low glycaemnic indices can improve control of blood glucose. Here foods with low GIs may be beneficial.

It has been suggested that white bread and starchy high GI foods may he linked to diabetes.

Obesity is rapidly becoming a major global problem and the cause of disability and early death for hundreds of millions of people. Current estimates suggest that the world will have 250,000,000 Diabetes II patients by 2025. Beccause foods with low 01 are digested COMS ID No: 58M1-02283328 Received by IP Australia: Time 16:48 Date 2005-12-23 P XOPERWMKRSPECIUO0)S 101057-1spa =wdmnes do.29)6A)6 -3more slowly than those with high GIs, low GI goods give a sense of satiety and for a long period of time. Thus, there is the prospect of reducing the drive to eat through the use of low GI foods. The amount of insulin released is also reduced by consuming low GI foods which helps metabolise body fat.

Wholegrain breads and wholemeal breads optionally containing added grain/seed sources of fibre have been put forward as alternatives to white bread. However, such products have met consumer resistance due to the enduring preference for white bread.

US Patent 6,706,305 (Wolt) describes a lower GI bread which in addition to wheat flour, particularly at least 50% whole wheat flour, contains a grain/seed source of fibre in the form of a grains/seeds such as oats, corn, rice, flax seeds and sunflowers seeds, and nuts such as almonds, hazelnuts, walnuts and pecans. Such bread products with their content of grains and seeds and whole wheat flour, and consequent texture, density, reduced loaf volume, granular character and crunchy mouthfeel are significant drawbacks to consumers who prefer soft, high volume, grain free white bread. An unmet need exists for a low GI white bread.

Summary of the Invention In a first aspect of the invention there is provided a leavened baked white bread having a low GI of between 45 and 55 comprising: white flour; non-starch polysaccharide selected from one or more of guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psylium, arabic, acacia, gellan, glucans, carrageenans, oat and barley fibre, wherein the non-starch polysaccharide is present in an amount of between 0.5% to 6% by weight of the baked white bread; and edible fat; wherein the baked white bread has a soluble fibre content of at least 0.5% on the basis of water content, fat content greater than maltose content of less than and a specific volume of 3-9 cm 3 the baked white bread being substantially free from grains, nuts, seeds and bran.

P %OPERW KRISPECP2(05 101057 ILspa =wdmmn i dc29A106A ION -4- SIn another aspect of the present invention there is provided a leavened baked white bread having a low GI of between 45 and 55 comprising: white flour; non-starch polysaccharide comprising guar, wherein the non-starch polysaccharide r- 5 is present in an amount of between 1% to 4% by weight of the baked white bread; and O edible fat; 0wherein the baked white bread has a soluble fibre content of at least 0.5% on the basis of tr 40% water content, fat content greater than maltose content of less than and a O specific volume of 3-9 cm 3 the baked white bread being substantially free from grains, nuts, seeds and bran.

In accordance with another aspect of the invention, there is provided a composition suitable for making a white bread having a low GI of between 45 and about comprising: white flour; non-starch polysaccharide selected from one or more of guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psylium, arabic, acacia, gellan, glucans, carrageenans, oat and barley fibre, wherein the non-starch polysaccharide is present in an amount of between 0.5% to 6% by weight of the baked white bread; and edible fat; wherein baked white bread formed therefrom has a soluble fibre content of at least on the basis of 40% water content, fat content greater than maltose content of less than and specific volume of 3-9 cm 3 the composition being substantially free from grains, nuts, seeds and bran.

In a further embodiment of the invention the baked white bread or composition further comprises one or more of cellulose gums and their derivatives, inulin, polyglycols, polymerised sugar groups, resistant starch, cyclodextrins, mucilages, yeast, wheat gluten, salt, soy flour, vitamins, emulsifiers, dough conditioners and preservatives.

P \OPER'MKR\SPECIUM5)1I007. I SPA =MdrnwIs dc29/U(, -4A- Preferably the baked white bread or composition has digestible carbohydrate content between about 25% to about 50%, most preferably between about 40% to about 50%, by weight of the baked white bread.

Detailed Description of the Invention In the following detailed description, reference is made to the accompanying examples which show by way of illustration specific embodiments in which the invention may be practised. Embodiments are described in sufficient detail to enable those skilled in the art to practise the invention, and it is to be understood that other embodiments may be utilised.

Embodiments of a baked white bread having a low GI of less than about 55 are described.

Such bread has a low GI compared to white or sandwich breads, which generally have a GI of at least 70 or more. The bread products of the invention offer all the advantages to a consumer of white bread, such as softness, volume, pleasant texture and taste, soft crust and absence of grains, nuts, seeds and bran in the bread product, whilst at the same time possessing a low GI.

According to a first aspect of the invention there is provided a leavened baked white bread having a low GI of between 45 and 55 comprising: white flour; non-starch polysaccharide selected from one or more of guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psylium, arabic, acacia, gellan, glucans, carrageenans, oat and barley fibre, wherein the non-starch polysaccharide is present in an amount of between 0.5% to 6% by weight of the baked white bread; and edible fat; wherein the baked white bread has a soluble fibre content of at least 0.5% on the basis of water content, fat content greater than maltose content of less than and a specific volume of 3-9 cm 3 the baked white bread being substantially free from grains, nuts, seeds and bran. Consistent with being categorised as a baked white bread, the bread preferably has a digestible carbohydrate content between 23-12-05; 3!21PM;DAVIES COLLISON CAVE ;612 92621380 11/ 23 PiWPDOQC MOJ.SSPEBC4 fw( bma buo" pw d-2111I about 25% to about 50%, preferably between about 40% to about 50%. The resultant white bread product may be produced on a large commercial manufacturing scale, with a low GI en and all the properties of softness, loaf volume, pleasant taste, delicate crust and absence of grains, nuts, seeds and bran which many consumers prefer.

1"- Other embodiments of the invention relate to compositions for making bread products according to a first aspect of this invention.

oThroughout the specification percentages are by weight, temperatures are in degrees 10 Celsius 0 weights are in grams or kilograms energy is in kilojoules (Kj), specific volume is in centimettes cubed per gram (cm 3 and softness is in Newtons Definitions Glycaemic Index Is a measure of carbohydrate quality according to its ability to raise blood glucose levels when compared to a standard, usually glucose.

Flour White flour contains only ground endosperm of the wheat kernel, and does not include the bran, the outer covering of the grain, and the grain contained inside the kernel. Whole wheat flour by contrast contains a reconstituted material where the separated bran, grain and endosperm are recombined to give a flour of high bran content.

Soluble fibre Carbohydrate which is not digestible by the human digestive tract, but is fermented by gut bacteria.

White flour contains the ground endosperm of the grain and is a white, pure flour with the bulk of the bran or germ of the grain removed such that the ash content of the flour is less than 0.75%, preferably less than 0.7% and even more preferably less than 0.66%. This is in distinct contrast to whole wheat flour, otherwise known as wholemeal flour, which contains all of the bran and germ content of the flour grain. The white flour used in the present invention preferably has a particle size less than about 600 Ian, more preferably between about 90 pm to about 500 pm, or mixtures of flours within those ranges- Flour COMS ID No SBMI-02283328 Received by IP Australia: Time 16:48 Date 2005-12-23 1 P kOPERWMKRZSPECI230II057.I.pa Mn~sls doc.29W)6 -6having a particle size of about 500 um is generally referred to as semolina. The white flour (eg. baker's wheat flour) used in this invention may contain from 0 to 100% semolina, such as 10% to 100%, 20% to 100%, 30% to 100%, 40% to 100%, 50% to 100%, 60% to 100%, 70% to 100%, 80% to 100%, 90% to 100% and 100% semolina.

White flour such as standard baker's wheat flour generally has a particle size of between about 90 utm and 180 utm, and such flour may be utilised, or mixtures thereof with semolina in proportions already mentioned, or mixtures of white flour having a particle size generally from about 180 gm to about 500 utm.

Non-starch polysaccharides include one or more polysaccharides, such as a mixture of two or more non-starch polysaccharides. Non-starch polysaccharides according to the present invention are food grade non-starch polysaccharides, including processed forms of gums, plant and microbial polysaccharide extracts, polysaccharide extracts from grains (such as barley, oats), and polysaccharide extracts from seaweeds, all of which are widely commercially available and find various diverse uses in the food industry. Non-starch polysaccharides include, but are not limited to, guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psylium, arabic, acacia, gellan, glucans such as p-glucan, carrageenans, oat and barley fibre. Non-starch polysaccharides are preferably utilised in an amount of about 0.5% to about preferably 1% to more preferably 1% to 4% of a baked white bread product.

The white bread product comprises a soluble fibre content of at least about 0.5% on a water content basis, this being the total moisture content of the baked bread product.

Preferably the soluble fibre content is 0.5% to more preferably 1% to and still more preferably 1% to Edible fats are widely used in the baking industry and these include vegetable oils, (including canola, soy, corn, olive, palm, coconut, and peanut), hydrogenated fats, butter, margarine, tallow, lard, eggs, marine oils (eg. fish oils) and mixtures thereof. The edible fat is present in the white bread product in an amount between 0 and preferably about to about preferably 0.5% to 3% and most preferably greater than about 2.1%.

P OPERW.KRZSPEC\I2()5101057- IIs.pa =wd doc.29AM)6 -7- Maltose content of a baked bread product, such as a baked white bread product, is a measure of enzymic digestion during the bread making process. The white bread product according to the present invention has a maltose content of less than about for example from about 0.5% to about 0.5% to about 1% to about 3.5. A figure of about 5% or less maltose content is indicative of significant amylolytic enzymic degradation during the bread manufacturing process.

The specific volume of a loaf of bread or bakery product is a measure of the density of the crumb of the bakery product, particularly a loaf of bread. White bread is characterised by a light and fluffy crumb, associated with a high volume expanded crumb. The volume of a loaf of bread or more properly its specific volume is measured as the volume of the loaf divided by weight of bread. The specific volume of the bread product according to the present invention is from 3 to 9 cm 3 more preferably between 4 to 6 cm 3 which is characteristic of a light and fluffy high volume white bread product.

The crumb of the baked white bread is white, preferably having a CIE value, as for example measured using the HunterLab CIE colour scale (HunterLab, Insight on Color, July 1-15, 1996, Vol. 8, No. greater than 66, more preferably between 68 and 74; as characteristic of a demonstrably visible white bread. This bread is visibly free from bran specks, nuts, seeds and grains. Hence, the colour of the white bread product is fully consonant with the white bread texture, taste and appearance.

The white bread product according to the invention has a lowered GI of about 55 or less, and more preferably a GI of between about 45 and about 55. For example, GI of the bread can be determined by adopting the Standards Australia draft standard DR 05435.

The low GI white bread according to the present invention retains its low GI status when manufactured in a modem continuous baking process.

The white bread product of the present invention has significant softness after production, for example, with examples of the softness of the bread of the invention including a softness of about 0.8 2 N, preferably 1 1.2 N on one day of shelf life, and a softness of P OPERMKR.SPECIU05 101057.1 spa .,dnmcrns dM.291W -8about 2 3 N, preferably 2 2.5 N on five days of shelf life when packed in a typical polythene bag. Softness can for example be measured using a Stable Microsystems Texture Analyser TaTx2 and a 36mm aluminium cylindrical probe which measures breadcrumb firmness by determining the force required to compress a product at a distance (parameters: test speed 0.3mm/sec, distance 10mm and sample thickness 25 mm).

The white bread product includes but is not limited to square, lidded tin breads, unlidded breads such as high top breads, and free standing breads such as cobs and viennas, rolls, bagels, hamburger buns, baguettes, Italian and Turkish style breads such as foccacia ciabatta and pide, and Asian style breads such as steamed buns.

The bread composition preferably contains standard suitable bread ingredients, including yeast, wheat gluten, salt, soy flour, vitamins and emulsifiers. If desired, dough conditioners and/or preservatives can be included in the bread composition, as will be understood by one of ordinary skill in the art. It is also possible to include other ingredients such as cellulose gums and their derivatives, inulin, polyglycols, polymerised sugar groups eg. polydextrose resistant starch, cyclodextrins such as a-cyclodextrin and mucilages.

The baked bread product in accordance with this invention may be made by standard bread manufacturing means, including the conventional sponge and dough methodology, and straight dough methodology, particularly manufactured in a standard continuous baking process. The sponge and dough method may produce breads with an improved flavour and improved shelf-life characteristics compared to breads made by the straight dough method.

In the sponge and dough method, a two-stage mixing process is used. First, part of the ingredients (a portion of the total flour, yeast and water) of a bread composition are mixed to form a "sponge" and allowed to ferment for an appropriate time, such as 3 to 4 hours at at atmospheric or controlled humidity (such as 80% to 90% relative humidity). After the sponge fermentation stage is completed, the remainder of the ingredients are added to the sponge, and a dough is then formed by mixing. The dough is mixed at a suitable speed and for a suitable time to develop the dough product. Following a rest period, the dough is P OPERU1KR'SPECIUM)5 1017. I p amodmols dm.29A)6 -9mechanically divided into pieces, rounded and machine moulded. The moulded dough pieces are placed in an appropriate container for the respective dough weight, and proved at around 25'C to 45 0 C and 70% to 90% humidity. After appropriate proving to give the appropriate height for the given container, the containers are loaded into an oven and baked at 200 0 C to 230°C for about 20 to 30 minutes, this depending on the weight of the dough, the oven type, and bread form, as would be understood by one skilled in the art.

Following baking the baked bread is removed from the container and allowed to cool, for example for 1 to 2 hours, before being bagged.

In the straight dough process, all of the ingredients for the bread are mixed into a dough in a single mixing step without formation of a sponge. The dough is fermented for a suitable period of time, such as from about 20 minutes to about 20 hours, more preferably about 1 4 hours. The dough is then divided, weighed and processed as described above for the sponge and dough method.

This invention will now be described with reference to the following non-limiting examples.

Examples 1-3 Three loaves of bread were prepared having the composition set forth in the following tables.

Each bread product was produced using the following method: Dry ingredients were pre-blended.

All ingredients were placed in a dough mixer The mixture was worked into a cohesive dough The dough was cut to desired weight and rounded The rounds were optionally rested for 5 15 minutes Dough was molded to desired shape and placed in tin or on a tray Then Proofed for 45 90 minutes Baked for 12 35 minutes at 200 0

C

Loaves were then cooled, optionally sliced and packed.

P QOPERIMKRISPECIUM(E5 101057.1 spa d.-29MM6A.

Example 1 Low GI white bread using wheat flour, guar gum and b-glucan Ingredients g Bakers Flour 1840 Salt Water 1675 Yeast Gluten Oil Improver Softener Guar gum Barley P-glucan 120 Vinegar 10% Nutritional Analysis Calculations on 40% Moisture Basis Average Quantity Per 100 gm Energy 976 kJ Protein 8.5 g Fat, Total 2.6 g -saturated 0.3 g Carbohydrate 40.0 g sugars 0.8 g Total Dietary Fibre 6.2 g -Soluble 3.7 g Sodium 481 mg P \OPERVMRSPECzL005 I0l0S,. sp. M dnmIs do.29A)6A)6 Example 2 Low GI white bread using semolina, guar gum and f3-glucan was prepared as follows: Ingredients Hard wheat semolina 1900 Salt Water 1330 Yeast 28 Gluten Oil Improver Softener Guar gum Barley J-glucan Vinegar 10% Nutritional Analysis Calculations on 40% Moisture Basis Average Quantity Per_100_gm Energy 986 kJ Protein 8.8 g Fat, Total 2.7 g -saturated 0.3 g Carbohydrate 40.9 g sugars 0.8 g Total Dietary Fibre 4.8 g -Soluble 2.4 g Sodium 487 mg P IOPERVAKRdSPECIU005101037- I Sp. dnCms dC-29AP) -12- Example 3 Control White bread Ingredients g Bakers Flour 2000 Salt 36 Water 1280 Yeast 28 Gluten Oil Improver Softener Vinegar 10% Nutritional Analysis Calculations on 40% Moisture Basis Average Quantity Per 100 gm Energy 1001 kJ Protein 8.2 g Fat, Total 2.0 g -saturated 0.2 g Carbohydrate 45.1 g sugars 0.3 g Total Dietary Fibre 2.3 g -Soluble 0.1 g Sodium 459 mg The dough produced from Examples 1 to 3 was scaled at 820 gms and baked in a standard 193B tin (volume 4.2 litres) with lid. The resulting loaves had a finished weight of 700 gms and a specific volume of 6.

Examples 1 to 3 shown above were submitted to an accredited GI testing laboratory where subjects, after fasting, ate a serve containing 50 g of digestible carbohydrate in each example then had their blood glucose levels monitored for two hours. Glucose response is P-OPERMKRSPEC IQUW5 101057. I spa mmdmt do.29A6A)6 13measured against the subjects' response to a 50 g serve of glucose control. The area under the blood glucose v time curve for 50 g of glucose is given the value of 100, the area under the blood glucose v time curve for each other variant is then compared to the control, arriving at an individual GI.

The GI of the resultant bread products from Examples 1 and 2 were found to have a low GI of 54 and 46, respectively. The control bread of Example 3, which had white flour and lacked the non-starch polysaccharide had a high GI on standard testing of 76.

Throughout this specification and the claims which follow, unless the context requires otherwise, the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.

The reference to any prior art in this specification is not, and should not be taken as an acknowledgment or any form of suggestion that that prior art forms part of the common general knowledge in the field of endeavour.

Claims (5)

1. A leavened baked white bread having a low GI of between 45 and 55 comprising: white flour; non-starch polysaccharide selected from one or more of guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psylium, arabic, acacia, gellan, glucans, carrageenans, oat and barley fibre, wherein the non-starch polysaccharide is present in an amount of between 0.5% to 6% by weight of the baked white bread; and edible fat; wherein the baked white bread has a soluble fibre content of at least 0.5% on the basis of 40% water content, fat content greater than maltose content of less than and a specific volume of 3-9 cm 3 the baked white bread being substantially free from grains, nuts, seeds and bran.

2. A leavened baked white bread having a low GI of between 45 and 55 comprising: white flour; non-starch polysaccharide comprising guar, wherein the non-starch polysaccharide is present in an amount of between 1% to 4% by weight of the baked white bread; and edible fat; wherein the baked white bread has a soluble fibre content of at least 0.5% on the basis of 40% water content, fat content greater than maltose content of less than and a specific volume of 3-9 cm 3 the baked white bread being substantially free from grains, nuts, seeds and bran.

3. A composition suitable for making a white bread having a low GI of between and about 55, comprising: white flour; non-starch polysaccharide selected from one or more of guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psylium, arabic, acacia, gellan, glucans, carrageenans, oat and barley fibre, wherein the non-starch I P IOPERWIKR\SPECI\2(X)5 101057.I spa mmcrnmis dm-29f0640 IO O Spolysaccharide is present in an amount of between 0.5% to 6% by weight of the baked white bread; and edible fat; wherein baked white bread formed therefrom has a soluble fibre content of at least r 5 0.5% on the basis of 40% water content, fat content greater than maltose O content of less than and specific volume of 3-9 cm 3 the composition being Ssubstantially free from grains, nuts, seeds and bran.

S4. The baked white bread according to either claim 1 or claim 2 or the composition according to claim 3, further comprising one or more of cellulose gums and their derivatives, inulin, polyglycols, polymerised sugar groups, resistant starch, cyclodextrins, mucilages, yeast, wheat gluten, salt, soy flour, vitamins, emulsifiers, dough conditioners and preservatives.

5. The baked white bread according to any one of claims 1, 2 and 4 or the composition according to either claim 3 or claim 4, wherein digestible carbohydrate content is between about 40% to about 50% by weight of the baked white bread. DATED this 29th day of June, 2006 George Weston Foods Limited By DAVIES COLLISON CAVE Patent Attorneys for the Applicant