DE102004063334A1 - Dough, useful as raw material for production of consumption product, comprises a grain meal product and water - Google Patents

Abstract

Dough (A), useful as raw material for the production of consumption product, comprises a grain meal product (I) (with a glycemic index of less than 55) (where the particle of (I) is coated or moistened edible fat or edible oil (particularly a vegetable fat and/or -oil)) and water. Independent claims are also included for: (1) preparation of (A); (2) a consumption product comprising (A); (3) preparation of consumption product; and (4) a paste component system comprising a first dough component (which is (A)) and a second dough component (pre-dough concentrate), which are mixed to a raw dough.

Description

The The present invention relates to a dough and a method for the same Production. The inventive Dough serves as a base for the production of a low glycemic food product Index.

obesity

When Obesity or overweight (also: obesity or obesity) becomes a chronic disease which are rising worldwide at a worrying rate is understood and according to WHO as the most underrated and neglected health disorder our time applies. In Germany alone, according to studies only about one third of the adult population has a health problem desirable body weight on. Particularly worrying is the fact that even under Children and adolescents increasingly overweight occurs. overweight is a chronic disease with a significant limitation of life quality and can lead to serious damage to health. Calculations too Episode would e.g. the mean life expectancy of the total population in the US by 4 years rise, if it succeeds, to bring all adults to their normal weight. In countries with sufficient supply of food develops overweight thus a problem with considerable socio-medical and socio-political Importance.

development mechanisms

Basically rising the body weight then, if the body more energy is supplied in the form of calories than it consumes can. In this case, we speak of a positive energy balance. Become Fats and carbohydrates taken in excessive quantities during a meal can cause the Fats can not be sufficiently degraded, so that it can be stored from fat to fat cells. As adults grow, so too the degree of obesity the salary and thus the size of the On fat cells. At the same time, number and sensitivity of the so-called insulin receptors ("insulin receptor") in the tissue. The Responsiveness of the cells to the hormone insulin decreases, and they can the increase in blood sugar (glucose) due to food intake no longer be able to sufficiently utilize or absorb from the blood and convert to energy. The feeling of hunger grows.

Besides The increasing accumulation of fat causes a strong heat insulation. At the same time there is a lack of physical activity, although Energy absorbed by food, but barely appreciable Way delivered. Certain hormones, physical activity and the Food quantities have a decisive influence on the size and Number of fat cells. Cortisone e.g. increases the loading of the fat cells, while Androgens reduce the number of fat cells without affecting the volume of the cells to influence yourself. Cause hunger and physical activity a reduction in fat cell size. Ever seems in adulthood the number of fat cells hardly contrasts with their fat content still be influenced, which is why the therapy of overweight or obesity is often very is difficult and only by fundamental lifestyle changes can be successful in the long term.

causes

• 1. Essverhalten – In Ländern, in denen ausreichend Nahrungsmittel zur Verfügung stehen, ist es weit verbreitet, dass Menschen erheblich mehr Kalorien zu sich nehmen, als sie für die Deckung ihres Energiebedarfs benötigen. Wesentlicher Grund hierfür ist die Zusammensetzung der aufgenommenen Nahrung mit einem übermässigen Anteil an Fetten und Kohlenhydraten und einem geringen Gehalt an Nahrungsfasern. Unterschätzt wird häufig auch der Energiegehalt der zugenommenen Getränke wie Fruchtsäfte oder Bier. Darüber hinaus spielen Störungen im Essverhalten eine bedeutende Rolle. Einige Übergewichtige essen häufiger und vor allem schneller als normalgewichtige Menschen. Bei der Nahrungsaufnahme kommt es durch die Dehnung des Magens zur Aussendung nervaler Impulse an das Gehirn, die das Sättigungsgefühl herbeiführen. Wird zu schnell gegessen, stellt sich dieses Sättigungsgefühl erst ein, wenn bereits mehr Nahrung als eigentlich benötigt aufgenommen wurde.
• 2. Mangelnde körperliche Bewegung stellt in der modernen Gesellschaft ein grosses Problem dar. Der daraus resultierende geringe Energieverbrauch begünstigt entscheidend die Entstehung von Übergewicht und Adipositas.
• 3. Psychische Faktoren – Seelische Unausgeglichenheit, Ärger, Ängste, Stress oder Langeweile sind häufig der Auslöser für gestörtes Essverhalten, z.B. für so genannte "Heisshungerattacken" oder "Frustfrass".
• 4. Genetische Ursachen – Da Übergewicht und Adipositas in bestimmten Familien häufiger vorkommen als in anderen, scheinen genetische Ursachen eine wichtige Rolle bei ihrer Entstehung zu spielen. So wird vermutet, dass der individuelle Grundumsatz im Stoffwechsel eines Menschen genetisch festgelegt ist. Dabei handelt es sich um die Anzahl an Kalorien, die im Ruhezustand vom Körper verbraucht werden. Manche Menschen verbrauchen in Ruhe viele Kalorien, so dass sie entsprechend viel essen können, ohne zuzunehmen. Andere dagegen haben nur einen geringen Grundumsatz und nehmen schnell an Körpergewicht zu. Hinsichtlich der Häufung des Auftretens von Übergewicht in bestimmten Familien wird neben genetischen Ursachen jedoch vor allem auch die Weitergabe von Ernährungs- und Verhaltensgewohnheiten diskutiert.
• 5. Medikamente wie Glukokortikoide, die Antibabypille, Antidiabetika, Antidepressiva oder Neuroleptika steigern den Appetit und können so zu einer vermehrten Nahrungsaufnahmeführen. Erhöhtes Körpergewicht ist die Folge.
• 6. Hormonelle Erkrankungen – Bestimmte hormonelle Erkrankungen wie Schilddrüsenunterfunktion (Hypothyreose) oder das so genannte Cushing-Syndrom können ebenfalls zu Übergewicht führen.

Obesity occurs when energy intake from food intake is greater than the body's overall energy expenditure. Various factors can lead to such a positive energy balance.

• 1. Eating - In countries where there is enough food available, it is common for people to consume significantly more calories than they need to meet their energy needs. The main reason for this is the composition of the ingested food with an excessive amount of fats and carbohydrates and a low content of dietary fibers. Often the energy content of the increased beverages such as fruit juices or beer is also underestimated. In addition, disorders in eating behavior play a significant role. Some obese people eat more often and above all faster than normal weight people. When eating, it comes through the stretching of the stomach to send out nerve impulses to the brain, which bring about the feeling of satiety. If eaten too fast, this satiety only sets in when more food has already been consumed than actually needed.
• 2. Lack of physical activity is a major problem in modern society. The resulting low energy consumption significantly favors the development of overweight and obesity.
• 3. Mental factors - mental imbalance, anger, anxiety, stress or boredom are often the trigger for disturbed eating behavior, eg for so-called "hunger cravings" or "frustration".
• 4. Genetic causes - Because overweight and obesity are more common in some families than in others, genetic causes seem to play an important role in their development. Thus, it is assumed that the individual basal metabolic rate is genetically determined in the metabolism of a human. This is the number of calories consumed by the body at rest. Some people use a lot of calories in peace so they can eat a lot without increasing. Others, on the other hand, have low basal metabolic rates and are rapidly gaining body weight. With regard to the accumulation of overweight in certain families, the distribution of dietary and behavioral habits is discussed in addition to genetic causes.
• 5. Medications such as glucocorticoids, birth control pills, antidiabetics, antidepressants or neuroleptics increase the appetite and can thus lead to an increased food intake. Increased body weight is the result.
• 6. Hormonal Disorders - Certain hormonal diseases such as hypothyroidism (hypothyroidism) or the so-called Cushing syndrome can also lead to obesity.

health consequences

• 1. Diabetes mellitus – Übergewicht führt sehr häufig zur Entwicklung eines Diabetes mellitus vom Typ II (Zuckerkrankheit). Steigt nach einer kohlehydratreichen Mahlzeit der Blutzucker (Glukose) an, produzieren die Inselzellen der Bauchspeicheldrüse das Hormon Insulin und geben dieses an das Blut ab. Insulin bewirkt über die Vermittlung so genannter Insulinrezeptoren ("Insulinempfänger"), dass bestimmte Körperzellen, vor allem im Muskel- und Fettgewebe, Glukose aus dem Blut aufnehmen und zur Energiegewinnung verwerten können. Bei dauerhaft überreicher Ernährung sinken durch das Überangebot an Glukose und den damit verbundenen chronisch erhöhten Insulinspiegel Sensibilität und Anzahl der Insulinrezeptoren an den Körperzellen. Das freigesetzte Insulin reicht somit nicht mehr aus, um den Glukoseüberschuss abzubauen, weshalb der Körper unter einem relativen Insulinmangel leidet und neues Insulin bilden muss. Werden die Inselzellen der Bauchspeicheldrüse über eine längere Zeit vermehrt beansprucht, führt dies schliesslich zu ihrer Erschöpfung und zur Ausbildung einer insulinresistenten Diabetes mellitus vom Typ II. Die Einschränkung der Insulinsensitivität beginnt bereits bei einem Body Mass Index (BMI) zwischen 25 und 30. In Deutschland leben etwa 5 Millionen Diabetiker vom Typ-II. Nach einer erfolgreichen Senkung des Körpergewichts durch eine Umstellung der Ernährungsgewohnheiten im Zusammenhang mit Bewegungstherapie nehmen in vielen Fällen Sensibilität und Anzahl der Insulinrezeptoren wieder zu, so dass der Betroffene unter Umständen sogar auf eine Insulintherapie verzichten kann.
• 2. Stoffwechselstörungen – Übergewicht verursacht Veränderungen im Fettstoffwechsel, wobei es zu einem Überangebot von Cholesterin und Triglyceriden im Blut kommt. Die Konzentration von so genanntem HDL-Lipoprotein, das für den Abtransport von Cholesterin aus dem Körpergewebe in die Leber verantwortlich ist und auf diese Weise dessen Abbau unterstützt, sinkt. Die Konzentration an LDL-Lipoprotein dagegen steigt an. LDL enthält besonders viel Cholesterin und be günstigt eine Schädigung der Blutgefässwände in Form von Verkalkung (Arteriosklerose). Weitere Folgen chronisch erhöhter Blutfettwerte sind eine Verfettung der Leber (Fettleber) und die Bildung von Gallensteinen. Störungen im so genannten Purinstoffwechsel mit einer Steigerung der Harnsäurekonzentration bewirken die Entstehung von Gicht.
• 3. Herz-Kreislauferkrankungen – Übergewicht stellt für das Herz-Kreislaufsystem eine starke Belastung dar. Folgeerscheinungen wie Diabetes mellitus und Störungen im Fettstoffwechsel führen zur Schädigung der Blutgefässe (Arteriosklerose) und begünstigen somit die Entstehung von Bluthochdruck, Schlaganfall oder Herzerkrankungen wie koronarer Herzkrankheit (Angina pectoris) oder Herzmuskelschwäche (Herzinsuffizienz).
• 4. Lungenerkrankungen – Grosse Fettpolster behindern den normalen Atemmechanismus. Kurzatmigkeit und chronischer Sauerstoffmangel sind die Folge. Während des Schlafens kommt es zur Ausbildung des so genannten Schlaf-Apnoe-Syndroms. Starkes Schnarchen in Verbindung mit Atemaussetzern führen hierbei zu ständigen Unterbrechungen des Schlafes, weshalb die Betroffenen tagsüber sehr müde und niedergeschlagen wirken.
• 5. Tumorerkrankungen – Übergewichtige haben ein erhöhtes Risiko, an bösartigen Tumoren im Bereich des Darms (Kolon, Rektum), der Prostata, der Gebärmutter, der Eierstöcke, der Brust und der Niere zu erkranken.
• 6. Magen-Darm-Erkrankungen – Mehr als 35 % aller übergewichtigen Frauen leiden an Erkrankungen der Gallenwege, vor allem an Entzündungen der Gallenblase und der Bildung von Gallensteinen. Bei 95 % aller Übergewichtigen findet sich eine leichte Verfettung der Leber, bei 35 % sogar eine Fettleber. Auch die sogenannte Refluxkrankheit verbunden mit einer Entzündung der Speiseröhre ist bei Übergewicht häufig.
• 7. Gelenkbeschwerden – Dauerhaftes Übergewicht führt zu einer Überbelastung der Gelenke, insbesondere im unteren Wirbelsäulenbereich, in den Hüftgelenken sowie in Knie- und Sprunggelenken. Frühzeitige Abnutzungserscheinungen (Arthrosen) mit Schmerzen in den betroffenen Gelenken sind die Folge.
• 8. Einschränkung der Lebensqualität – Starkes Übergewicht bedeutet in vielen Fällen eine erhebliche Herabsetzung der Lebensqualität. So sind extrem fettleibige Menschen in ihrer Beweglichkeit und ihrem Bewegungsradius sehr eingeschränkt. Sie leiden unter Kurzatmigkeit und geraten leicht ins Schwitzen. Zunehmende Schmerzen in den stark belasteten Gelenken verstärken den Hang zu weniger körperlicher Bewegung. Sitzgelegenheiten, z.B. in öffentlichen Verkehrsmitteln sind häufig zu klein und entsprechend unbequem. Die körperliche Hygiene leidet mitunter, da die Betroffenen auf Grund der Fettmengen nicht alle Körperregionen erreichen können. Viele Aktivitäten des täglichen Lebens sind für stark übergewichtige Menschen nur eingeschränkt möglich.
• 9. Psychosoziale Konsequenzen – Obwohl Fettleibigkeit in einigen Kulturen dem Schönheitsideal entspricht, führt sie bei extremer Ausprägung in unseren Breitengraden häufig zu einer sozialen Ausgrenzung der Betroffenen. Depressionen, Ängstlichkeit in sozialen Situationen und eine Minderung des Selbstwertgefühls sind die Folge. Die starke Einschränkung der körperlichen Beweglichkeit, die mit einer erheblichen Reduzierung der Lebensqualität in vielen Bereichen verbunden ist, verstärkt die seelische Belastung zusätzlich.

Overweight or obesity are associated with a high risk of developing a wide variety of diseases and therefore with a significantly shortened life expectancy.

• 1. Diabetes Mellitus - Obesity very often leads to the development of diabetes mellitus type II (diabetes mellitus). When the blood sugar (glucose) rises after a meal rich in carbohydrates, the islets of the pancreas produce the hormone insulin and release it to the blood. Insulin causes through the mediation of so-called insulin receptors ("insulin recipient") that certain body cells, especially in muscle and adipose tissue, can take up glucose from the blood and utilize it for energy. In the case of a permanently over-rich diet, the excess of glucose and the associated chronically increased insulin levels reduce the sensitivity and number of insulin receptors on the body cells. The released insulin is therefore no longer sufficient to reduce the excess glucose, which is why the body suffers from a relative insulin deficiency and must form new insulin. If the islet cells of the pancreas become increasingly stressed over a longer period of time, this ultimately leads to their exhaustion and to the development of insulin-resistant type II diabetes mellitus. The restriction of insulin sensitivity already begins with a body mass index (BMI) between 25 and 30. In Germany About 5 million Type II diabetics live After a successful reduction in body weight through a change in eating habits associated with exercise therapy in many cases increase sensitivity and number of insulin receptors again, so that the person concerned may even be able to do without an insulin therapy.
• 2. Metabolic Disorders - Being overweight causes changes in lipid metabolism, leading to oversupply of cholesterol and triglycerides in the blood. The concentration of so-called HDL lipoprotein, which is responsible for the removal of cholesterol from the body tissue into the liver and thus supports its degradation, decreases. In contrast, the concentration of LDL-lipoprotein increases. LDL contains a great deal of cholesterol and promotes damage to the blood vessel walls in the form of calcification (arteriosclerosis). Other consequences of chronically elevated blood lipid levels are an obesity of the liver (fatty liver) and the formation of gallstones. Disruptions in the so-called purine metabolism with an increase in the uric acid concentration cause the formation of gout.
• 3. Cardiovascular diseases - being overweight is a heavy burden on the cardiovascular system. Consequences such as diabetes mellitus and disorders in fat metabolism lead to damage to the blood vessels (arteriosclerosis) and thus promote the development of hypertension, stroke or heart disease such as coronary heart disease (angina pectoris) or myocardial insufficiency (heart failure).
• 4. Lung Diseases - Large fat deposits obstruct the normal respiratory mechanism. Shortness of breath and chronic oxygen deficiency are the result. During sleep, so-called sleep apnea syndrome develops. Strong snoring in conjunction with respiratory failure lead to constant interruptions of sleep, which is why the affected people during the day very tired and dejected.
• 5. Tumors - Overweight people are at an increased risk of developing malignant tumors in the intestine (colon, rectum), prostate, uterus, ovaries, breast and kidney.
• 6. Gastrointestinal Diseases - More than 35% of overweight women suffer from biliary tract disorders, especially gallbladder inflammation and gallstones. At 95% of all Overweight is a slight fatty liver, in 35% even a fatty liver. Also, the so-called reflux disease associated with inflammation of the esophagus is common in obesity.
• 7. Joint complaints - Permanent overweight leads to an overload of the joints, in particular in the lower spine area, in the hip joints as well as in knee and ankle joints. Early episodes of arthrosis with pain in the affected joints are the result.
• 8. Quality of Life Limitations - Being overweight often means a significant reduction in the quality of life. So extremely obese people are very limited in their mobility and their radius of movement. They suffer from shortness of breath and easily sweat. Increasing pain in the heavily loaded joints increase the tendency for less physical activity. Seating, eg in public transport is often too small and correspondingly uncomfortable. The physical hygiene sometimes suffers because the affected people can not reach all parts of the body due to the amount of fat. Many activities of daily life are only possible to a limited extent for severely overweight people.
• 9. Psychosocial Consequences - Although obesity in some cultures is in line with the ideal of beauty, it often leads to social exclusion of those affected in extreme latitudes. Depression, anxiety in social situations and a reduction in self-esteem are the consequences. The severe restriction of physical flexibility, which is associated with a significant reduction in the quality of life in many areas, additionally increases mental stress.

diagnosis

Everyone can by looking at the scale, the calculation of his body Mass Index (BMI), which is the body weight in relation to body size, whether he is overweight is or not.

• – BMI = Körpergewicht (kg)/[Körpergrösse (m)]2
• – Körpergrösse = 1,76 m und Körpergewicht = 78 kg
• – Somit ist der BMI = 78 kg/(1,76 m·1,76 m) = 25,2 kg/m²

The body mass index is calculated as follows:

• - BMI = body weight (kg) / [body height (m)] 2
• - height = 1.76 m and body weight = 78 kg
• Thus, the BMI = 78 kg / (1.76 m × 1.76 m) = 25.2 kg / m ²

According to the WHO definition applies a BMI of 25-29.9 kg / m2 as a weight and a BMI of 30 kg / m ² and higher than obesity (see table, according to the WHO 2000).

at men the normal BMI is between 20 and 25, for women between 19 and 24. Of course humans are built differently (bones, etc.), therefore There is also some room for maneuver in which is the BMI value to move.

Glycemic index / carbohydrates

The Glycemic Index (GI) classifies foods in terms of their ability to affect postprandial blood sugar levels. It is primarily dependent on the carbohydrate composition of the Nah tion. Various studies show that a low-glycemic-index diet has beneficial effects on insulin secretion, blood sugar and plasma fat profiles, and can prolong satiety in the short term. For this reason, the use of diets with low glycemic index for civilization diseases such as diabetes, obesity and atherosclerosis has been postulated for some time.

Of the Terminus "glycemic Index "was first time described by Jenkins and co-workers in the early 1980s. In doing so, the foods, by virtue of their property, become a postprandial (Hyper) glycemia to cause, divided. The GI is not dependent on the molecular weight of the Carbohydrate, e.g. have dairy products and some fruits one low GI, despite your low molecular weight carbs, whereas Potatoes and breakfast cereals despite their higher molecular weight Carbohydrates have a high GI. Except the carbohydrate composition food also includes factors such as the processing of food, the enzymatic digestion in the gut and the presence of others Nutrients involved in the glycemic index.

Next the established opinion that a diet low in fat and should contain many dietary fibers or dietary fibers, wins the consideration GI meals are increasingly important. The consideration The GI of foods in food also seems to have other health benefits To have aspects such as e.g. favorable Influencing atherosclerosis risk factors.

carbohydrates

carbohydrates are a group of organic chemical compounds that as Precursor of sugar. Carbohydrates play alongside Fat plays an important role as an energy supplier. They deliver four Calories per gram and make the blood sugar rise. carbohydrates should make up the bulk of the food, i. over 50 percent the daily Caloric intake. The brain is even the only carbohydrate Energy source instructed.

It gives monosaccharides (simple sugars such as glucose, fructose), Disaccharides (double sugars such as sucrose, lactose or maltose), Oligosaccharides and polysaccharides (multiple sugars such as starch, cellulose and glycogen). Double and multiple sugars are chemically linked Simple sugars. Simple sugars are made by plants through photosynthesis composed of carbon dioxide and water, and contain carbon, Hydrogen and oxygen. For storage or cell construction These simple sugars are then chained to multiple sugars. animals can They can not synthesize simple sugars, but they can be made from simple sugars make long-chain sugars. For example, the liver synthesizes from glucose the long-chain storage sugar glycogen.

dietary fiber are substances in plant foods that are human small intestine can not use. Because the body's own Enzymes can not break down these substances, these are in the colon fermented by bacteria or undigested with the stool again excreted. As swelling and fillers they do not make any significant contribution to the body's energy and therefore do not have any or a very low calorific value. For all dietary fibers it is scaffolding or supporting substances of plants. This includes both polysaccharides (e.g., cellulose, hemicellulose) and Lignin, pectin, agar-agar and guar.

• 1. Lösliche Nahrungsfasern wie Guar, Pektin und Agar-Agar sind besonders in Obst und Gemüse sowie in Hafer enthalten. Im Dickdarm binden sie sich teilweise an Gallensäuren, die mit dem Stuhl ausgeschieden werden. Um neue Gallensäuren zu bilden, verwertet der Körper Cholesterin und folglich sinkt der Cholesterinspiegel im Blut. Ausserdem entstehen beim bakteriellen Abbau (Fermentation) dieser Nahrungsfasern im Dickdarm bestimmte Spaltprodukte, welche die Cholesterinsynthese in der Leber hemmen. Die löslichen Nahrungsfasern bilden die Hauptnahrungsgrundlage der Dickdarmbakterien und leisten einen wesentlichen Beitrag zu einer gesunden Darmflora. Bei der Ernährung von Diabetikern spielen lösliche Nahrungsfasern eine wichtige Rolle: Sie können durch ihre Funktionalität, insbesondere durch ihre viskositätserhöhende Wirkung, ein zu rasches Ansteigen der Blutzuckerwerte nach einer Mahlzeit verhindern.
• 2. Unlösliche Nahrungsfasern wie Lignin, Zellulose und Hemizellulose stecken vor allem in den Randschichten von Getreidekörnern, also in Vollkorngetreide und Vollkornprodukten. Im Dickdarm binden sie Wasser und quellen auf. Lösliche und unlösliche Nahrungsfasern können einen wesentlichen Beitrag zur Prävention von Dickdarmkrebs leisten.

In terms of their effect, nutritionists distinguish soluble from insoluble dietary fibers:

• 1. Soluble dietary fibers such as guar, pectin and agar-agar are especially found in fruits and vegetables as well as in oats. In the colon, they partially bind to bile acids, which are excreted in the stool. To make new bile acids, the body uses cholesterol, and as a result, cholesterol levels in the blood drop. In addition, bacterial degradation (fermentation) of these dietary fibers in the large intestine produces certain cleavage products which inhibit cholesterol synthesis in the liver. The soluble dietary fibers are the staple food of the colon bacteria and make a significant contribution to a healthy intestinal flora. In the diet of diabetics, soluble dietary fibers play an important role: their functionality, in particular their viscosity-increasing effect, can prevent over-rapid blood glucose levels after a meal.
• 2. Insoluble dietary fibers such as lignin, cellulose and hemicellulose are mainly found in the outer layers of cereal grains, ie whole grains and whole grains. In the large intestine they bind water and swell up. Soluble and insoluble dietary fiber can make a significant contribution to the prevention of colon cancer.

Determination of the glycemic index (GI)

Of the GI is defined as the area under the 2h blood sugar response curve (Area Under the Curve, AUC) a test meal with 50 g available Carbohydrates as a percentage of a standard meal with also 50 g available Carbohydrates measured by the same person. As a standard meal White bread or glucose is used. The GI values for glucose are about 1.38 times higher as for White bread. With the inclusion of white bread as a reference varies the GI is more commonly used carbohydrate-containing products between 20 and about 130. Proteins (such as egg white) as well as fat have a glycemic index from 0.

The Application of the glycemic index in practice has its limits. For one thing, only individual foods are rated. Be in the frame a meal several carbohydrate-containing foods at the same time consumed, these affect their effect on blood sugar levels each other. The glycemic index of each individual food is no longer meaningful in this case. Also other factors affect the carbohydrate digestion and the associated Blood glucose increase, e.g. the dietary fiber or fat content of Food as well as the way of processing the food and the Preparation of the food. The glycemic index merely describes how fast the ingested carbohydrates are converted to glucose become. He only allows a small statement about the actual Carbohydrate content in the consumed food or about how Many carbohydrates from the diet are really digested.

Next the increase in blood glucose concentration after consumption of carbohydrate Food today is therefore the subsequent payout of Special attention is paid to insulin. Regarding the insulin response has the glycemic index alone is of little significance because the insulin response is both of the type and the amount the supplied Carbohydrates dependent is. To consider this fact, one speaks in most recent of the term "glycemic Ioad" (GL), translates: glycemic load (also: glycemic load or glycemic load). He charged from the glycemic index taking into account the actual Carbohydrate content of foods.

Glycemic load (GL)

The Glycemic load is calculated by taking the glycemic index divided by 100 and the result with the amount of carbohydrates consumed multiplied.

Example:

raw carrots have a GI of 47 based on glucose GI = 100 100 g raw carrots included about 7.5g carbohydrates

The GL of 100 g raw carrots is So: (47/100) × 7.5g = 3.5g [glucose equivalents].

It There are certainly foods with a relatively high glycemic Index, but only due to their very low carbohydrate content to a low insulin release to lead. For example, by eating pumpkin with a glycemic index of 75 (based on glucose) the amount of 50g available Would need to take in carbohydrates one about 1 kg pumpkin consume. With a normal food serving from 100 to 150g is however, the actual Effect on the blood sugar level and thus on the insulin distribution accordingly low. 100 g pumpkin contain about 4.7g of carbohydrates, of which only 3.3g really digested or converted into glucose (GL = 71/100 · 4.7g = 3.3g glucose equivalents), which represents a very low value.

[In a lot of 100g baked potatoes with a glycemic Index of 85 (based on glucose) and a carbohydrate content of approx. 20g receives you get a value of 17g for the glycemic load. 100g white bread (glycemic index = 73 (basis Glucose); Carbohydrate content = 47g) correspond to a glycemic Load of 34g.]

at Pasta, on the other hand, with a lower glycemic index of typically 37 (based on glucose) is the glycemic load of 16g in one serving of 180g relatively high, since pasta percentage more available carbohydrates contains.

This shows that even foods with a relatively low glycemic index can be included the usual amount of consumption can lead to a comparatively high insulin response and vice versa.

diet

Diets will be often in connection with the desire for weight reduction applied. Most commercially available diets are based but on a short-term food reduction and withdrawal the food. Such diets to lead However, only in the short term to a weight loss, as the so-called Jojo effect can occur. If, after the diet, return to the usual, returned wrong diet the body builds only more fat depots on, in order for the next starvation phase (diet phase) ready to be.

• – Verringerung von Fett (Low-Fat)
• – Verringerung von Kohlenhydraten (Low-Carb)
• – Atkins-Diät
• – Montignac-Methode
• – Glyx-Diät (Low-GI)
• – Optimierung der Anteile von Fett, Eiweiss und Kohlehydraten
• – Barry Sears-Diät oder Optimum
• – Strunz-Diät
• – Vegetarische und Vegane Diäten
• – Trennkost

Dieting is the name given to a healing process in which a special selection of foods is taken continuously or over a sufficiently long period of time. In most cases, the intake of certain substances is reduced (eg low-fat diet). Or the intake of certain substances, which are contained in a particularly high proportion in some foods, is promoted (eg oat bran diet). Or both at the same time is possible. A diet respects special foods, while fasting generally limits food intake. The following diet types are known:

• - Reduction of fat (low-fat)
• - Reduction of carbohydrates (low-carb)
• - Atkins diet
• - Montignac method
• - Glyx diet (Low-GI)
• - Optimizing the levels of fat, protein and carbohydrates
• - Barry Sears Diet or Optimum
• - Strunz diet
• - Vegetarian and vegan diets
• - food combining

Advantages of a Diet with low glycemic index

in the Regard to the emergence of obesity the glycemic index plays a big role. Several intervention studies came to the conclusion that a calorie-restricted diet was predominantly consists of foods with a low glycemic index, to bigger ones Loss of weight leads. In a study in obese Children e.g. The authors could show that a low diet GI over about 4 months (ad libitum taken) to a much better Weight loss resulted as a pure low-fat diet.

The following Benefits of a diet with low glycemic index, in comparison to a high GI, have been in the scientific literature previously described:

1. Biochemical changes

• Improved glycemic control (decrease in serum concentration of HbA1c and fructosamine)
• Lower daily insulin plasma levels
• Improvement of insulin sensitivity
• Lower plasma triglyceride levels
• Improved plasma cholesterol level
• higher HDL levels

2. Changes in terms of appetite and weight

Several Scientific studies have shown that after intake of Low GI meals increased satiety, and hunger later and ad libitum food intake was lower than after diets a high GI. The main reason for this may be in the high insulin release and low glucagon release especially after meals / foods with high GI. The Working group of Haber could already show 1977 that apple juice much less filling is as an isocaloric amount of pureed apple or whole apple, the latter being the most saturated. The authors led this effect on the different composition of carbohydrates back, the presence of intact dietary fibers is essential was.

For the reasons mentioned above, therefore, there is a need to produce bread and baked goods having a low glycemic index. It is therefore the object of the present invention, a Zusammenset and a manufacturing process that leads to a low glycemic index.

The invention Procedures should be with regard to application in bakeries easy handling, good value for money and not least a sufficient Have durability. In addition, the acceptance of the with the invention Manufacturing compositions produced by a Improvement of sensory properties can be increased.

After all becomes a wide field of application in the field of yeast-based baked goods, i.e. different recipes with different types of flour and flour qualities sought.

• 1. Die Austausch (Ersatz)-Methode
• 2. Beigabe von resistenter Stärke und von Zutaten mit einem hohen Anteil an resistenter Stärke
• 3. Beigabe von Nahrungsfasern, Hydrokolloiden und Zutaten mit einem hohem Nahrungsfaseranteil
• 4. Durch Zugabe verdauungshemmender Zutaten und Zusätze wie Amyloglukosidase-Hemmern wie z.B. das Enzym Carbase oder Trestatin oder auch Konservierungsmittel
• 5. Beigabe von Gerbstoffen und gerbstoffhaltigen Zutaten

There are several ways to lower the glycemic index of yeast-raised baked goods.

• 1. The replacement (replacement) method
• 2. Addition of resistant starch and ingredients with a high content of resistant starch
• 3. Addition of dietary fibers, hydrocolloids and ingredients with a high dietary fiber content
• 4. By adding digestion-inhibiting ingredients and additives such as amyloglucosidase inhibitors such as the enzyme Carbase or Trestatin or preservative
• 5. Addition of tannins and tannin-containing ingredients

Ad. 1) The exchange method

at the so-called exchange method, the wheat flour is wholly or partly by other non-carbohydrate raw materials such as e.g. soy protein or gluten. Thus, the protein digestion comes automatically and not carbohydrate digestion.

Ad. 2) Addition of resistant Strength

Strength sets composed of two glucose chains, amylose and amylopectin. The two polysaccharides differ only in the way how the up to 50,000 sugar building blocks are linked together. By the end of the 70s it was believed that strength was completely in the small intestine is reduced. Today it is known that a small part of the undigested starch the small intestine although the pancreas has starch-degrading enzymes, the amylases, in excess produced. This so-called resistant starch enters the colon, where they are - much like other dietary fibers (non-starch polysaccharides) serves the colon bacteria as food. The Resistant Strength can be divide into four classes: The first class (RS1) includes strength, the is enclosed in intact cells. This makes them digestive enzymes difficult to access. This meets z. B. on strength in whole or crushed cereal grains and in part of Strength in legumes too.

to second class (RS2) counts Strength, in native form in the small intestine is not digested. The reason for this is the structure of the starch granules or the arrangement of the starch molecules in the starch grain. Also includes z. B. the strength in raw potatoes, greens Bananas or amylose maize varieties (Amylomais). This variant but can be digested if the starch granules by heating to swell and bursting (gelatinizing). In watery Milieu must with potato and banana starch about 70 ° C be achieved. Strength with a high proportion of amylose is partly released but only at 150 ° C.

The third class (RS3) includes the so-called retrograded starch. These arises when cooling heated, starch Foods such as bread and potatoes. This part of a store the starch molecules around, and there are crystalline areas that are not accessible to the amylase.

to fourth grade (RS4) Strengthen, which were chemically modified. At the same time, the starch molecules become interconnected chemically crosslinked, so that the amylase no longer attack the molecules or can degrade

Ad. 3) dietary fiber

As on page X of this patent are described dietary fiber substances, those in the human small intestine can not be recycled. Because the body's own Enzymes can not degrade these substances, they become one large part undigested with the chair excreted again. Both Dietary fibers are builders or supporting substances of plants. This includes both polysaccharides (e.g., cellulose, hemicellulose) and Lignin, pectin, agar-agar and guar.

There are two types of dietary fiber:
Soluble dietary fibers such as guar, pectin and agar-agar, which are found particularly in fruits and vegetables as well as in oats. Their effect is described in detail on page 8. Especially in the diet of diabetics soluble dietary fibers play an important role, because they prevent after a carbohydrate-containing meal too rapid an increase in blood glucose levels. Soluble fibers largely pass through the small intestine in unchanged form and can be further expanded or fermented in the large intestine by the intestinal bacteria. The resulting by-products, such as short-chain fatty acids (eg butyrate) can develop a protective effect in the intestine. Insoluble dietary fibers such as lignin, cellulose and hemicellulose are mainly found in the outer layers of cereal grains, ie whole grains and whole grains. In the large intestine they bind water and swell up. By swelling the intestinal activity (peristalsis) is additionally stimulated. Thus, the residence time of harmful substances in the colon can be reduced. The insoluble dietary fibers are mostly excreted with the stool.

Ad. 4) Indigestion additions

It There are various products, such as Acarbose, which is the activity of the body's own Digestive enzymes inhibits. They delay the digestion of carbohydrates and thus the blood glucose rise, which is usually after a meal arises. Most indigestion additives are for use in food not allowed. Only recently been allowed to add again Bean flour from the white kidney bean (Phaseolus vulgarus). With The active ingredient Phaseolamin is the digestion of carbohydrates also handicapped. Various clinical studies are also known preservatives such as propionic acid or potassium sorbate also the body's own Inhibit digestive enzymes.

Out the above mentioned establish There is therefore a need a composition for Make bread and baked goods with a low glycemic index. It is therefore the object of the present invention to provide a composition and to provide a manufacturing process which results in a lead to low glycemic index.

The invention Procedures should be with regard to application in bakeries easy handling, good value for money and not least a sufficient Have durability. In addition, the acceptance of based on the inventive Composition of baked goods, through an improvement the sensory properties are increased.

After all becomes a wide field of application in the field of yeast-based baked goods, i.e. different recipes with different types of flour and flour qualities allows.

The invention

These Task is determined by the dough Claim 1 and the method for its preparation according to claim 13 solved.

Of the invention Dough, especially for use as a raw material for the production of a Consumption product with a glycemic index of less than 55 suitable, contains a grind meal product, a particle of the grind meal product enveloping or wetting cooking oil or cooking oil, especially a vegetable fat and / or a vegetable oil, as well as water. Even that alone the starch particles of the milled grain product enveloping Edible fat or edible oil causes a GI-lowering of the inventive dough and from it produced baked goods.

Conveniently, contains the inventive Dough a raising agent, especially baker's yeast and / or baking powder.

Preferably contains the inventive Dough an emulsifier or a mixture of emulsifiers, in particular Monoglycerides and / or diglycerides of fatty acids. The Lipid residues of the mono- and diglycerides form with the amylose molecules of the Strength so-called starch-lipid complexes, which contribute to a further lowering of the GI of the dough.

The dough according to the invention may also contain a hydrocolloid or a mixture of hydrocolloids, in particular gum acacia, guar gum or xanthan gum. The hydrocolloids form an envelope or a film on the starch particles and thus form a barrier against a digestive-enzymatic attack on the starch particles. In addition, the hydrocolloids dissolved in the digestive juices, especially in the small intestine, viscose the digestive juices, whereby the glucose units formed by enzymatic starch degradation diffuse more slowly to the intestinal wall and thus are absorbed more slowly and later. Thus, a second, the absorption-counteracting barrier is formed. This also contributes to lowering the GI.

Of further can the inventive Dough an adhesive protein or a mixture of adhesive proteins, in particular Wheat gluten, egg protein or milk protein. This will either dough based on sticky wheat-free cereal milled product an adhesive matrix created or in dough based on glutinous white Milled cereal product reinforces the existing cement matrix. Also this carries to lower the GI.

According to one further execution can the inventive Dough a polyphenol or a mixture of polyphenols, in particular a tannin or a mixture of tannins. They lead to one additional Crosslinking of the adhesive proteins contained in the dough and thus to a further lowering of the GI.

Especially advantageous for the lowering of the GI prove inventive doughs, in which a combination the above-mentioned emulsifiers, hydrocolloids, adhesives, egg and Milk proteins and polyphenols are included. With them you can in addition to the digestive behavior of the dough according to the invention also its organoleptic Set properties.

Farther can the inventive Dough have a dietary fiber or a mixture of dietary fibers.

at Another particularly advantageous embodiment is the dough according to the invention a pre-dough concentrate, in particular a wheat dough concentrate, admixed, which preferably has an antioxidant.

at a particularly preferred embodiment is the inventive Dough characterized in that it contains a proportion of baker's yeast 0.8-8 % By weight, preferably from 2-4 % By weight, based on the proportion of cereal meal products; a proportion of emulsifier of 0.2-1% by weight, preferably of 0.3-0.7% by weight, based on the proportion of milled cereal products; and one Proportion of water from 55-75 % By weight, preferably from 63-67 % By weight, based on the proportion of cereal meal products.

Conveniently, is a proportion of wheat gluten 1-12 wt.%, Preferably 4-8 wt.%, Based on the proportion of cereal meal products.

Conveniently, is the proportion of hydrocolloid 1-4 % By weight, preferably 2-3 % By weight, based on the proportion of cereal meal products.

Of the Proportion of the added wheat dough concentrate is expediently 2-6% by weight, preferably 3-5% by weight, based on the proportion of cereal meal products.

The invention A method for producing a dough according to one of the preceding paragraphs a step up while a cereal-meal product with a cooking oil and / or edible oil, in particular with a vegetable fat and / or a vegetable oil, is mixed until this uniformly wetting or wetting the particles of the milled cereal product.

Preferably the said emulsifiers, hydrocolloids, adhesives, egg and Milk proteins or polyphenols singly or in combination during the Process admixed.

• – Vermischen eines Emulgators mit einem flüssigen Trägerstoff zu einem emulgatorhaltigen Trägerstoff (ET);
• – Verreiben eines Getreidemahlproduktes mit dem emulgatorhaltigen Trägerstoff, bis die Getreidemahlprodukt-Partikel von dem emulgatorhaltigen Trägerstoff vollständig umschlossen sind und eine homogene Teigmasse vorliegt;
• – erneutes Zugeben und Einarbeiten von Getreidemahlprodukt in die homogene Teigmasse, um eine Getreidemahlprodukt-Emulgator-Trägerstoff-Mischung (GET-Mischung) zu erhalten;
• – Einmischen weiterer Zutaten in die GET-Mischung und Kneten zu einem GET-Teig.

The method according to the invention can have the following steps:

• - Mixing an emulsifier with a liquid carrier to an emulsifier-containing carrier (ET);
• Triturating a milled grain product with the emulsifier-containing carrier until the milled cereal product particles are completely enclosed by the emulsifier-containing carrier and a homogeneous dough mass is present;
• Re-adding and incorporating milled cereal product into the homogeneous dough mass to obtain a Ge to obtain a masticated product-emulsifier-carrier mixture (GET mixture);
• - Mix other ingredients in the GET mixture and knead into a GET dough.

The Mixing the emulsifier with a cooking oil and / or a cooking oil to a Emulsifier-containing fatty substance (EF) is preferably carried out at a Temperature of about 52-56 ° C with stirring in a container, until the emulsifier is complete disbanded and the EF mix or EF solution is transparent.

The Mixing the emulsifier with water to an emulsifier-containing aqueous Dispersion (EW) is preferably carried out at a temperature of about 60-70 ° C with stirring in a container, until the emulsifier is complete is dispersed and the EW mixture or EW dispersion translucent is.

The re-adding and incorporating milled grain product into the homogeneous Dough is preferably in an amount of 1-10% of used cereal milled product amount based on the proportion of Grain products.

The Mix more ingredients in the GET mix and knead into one GET dough is preferably done during a period of 1-20 minute

The Mixing is preferably carried out in a rotor-stator mixer or in a screw kneader or extruder.

The Mixing can also take place in a beam kneader, in particular in a water jet kneader.

The The invention also relates to a consumable product and a method for its production with a glycemic index of less than 55, which using the above-described inventive dough was produced.

in this connection the dough is expediently fermented, the fermenting preferably at a temperature in the range of 0 to 50 ° C while a period of 5 minutes to 50 hours.

Especially it is advantageous if the fermentation of the dough at a temperature from 22 to 32 ° C during one Duration of 20 to 60 min done.

Preferably The dough is subjected to at least one of the following heat treatments processed into a consumer product: baking in an oven; Frying in oil; Cooking in water; or steaming under steam.

The Invention allows also the provision of a dough component system, which is a first dough component and a second dough component, the can be mixed to a raw dough, wherein the first dough component the above-described inventive dough and the second dough component a pre-dough concentrate, in particular a wheat dough concentrate, is.

Further Advantages, features and applications of the invention result from the examples of recipes described below and manufacturing process for the inventive Dough.

The invention Procedure is a special manufacturing process that normally for baked goods not applied. additionally become elements of all mentioned above Methods used to reduce the glycemic index. The invention Method based on the principle, the strength by means of a fatty substance to encapsulate them for the digestive enzymes are difficult to access. Because with this Process not only the strength, but also the existing wheat gluten or gluten encapsulated will have to, at all To be able to produce yeast-driven baked goods, wheat gluten added again become. The use of wheat batter and / or dietary fiber ensure, that the specially made dough is even processable. The one for it needed Additional amount of bulk water brings another dilution and thus an additional one Lowering the glycemic index.

manufacturing

The invention Procedure for the manufacture of bakery products includes milled cereal products, preferably Wheat flour / haze, edible oil / fats, Pre-dough concentrate, yeast, salt and water.

• – Getreidemahlerzeugnisse, vorzugsweise in der Partikelgrösse zwischen 100 und 300 μm, vorzugsweise 200 μm +/- 50 μm
• – Speisefett respektive Öl, vorzugsweise mit einem Emulgator wie z.B. destilliertem Monoglyzerid
• – Nahrungsfasern und oder nahrungsfaserreiche Lebensmittel, vorzugsweise mit einem hohen Anteil an löslichen Nahrungsfasern, z.B. Akaziengummi
• – Weizenvorteig, vorzugsweise in konzentrierter Form
• – Backhefe
• – Kochsalz
• – Wasser

Preferably, the inventive recipe for European pastries such as baguette, ciabatta, rolls, etc. comprises the following raw materials:

• - Milled cereal products, preferably in the particle size between 100 and 300 microns, preferably 200 microns +/- 50 microns
• - Edible fat or oil, preferably with an emulsifier such as distilled monoglyceride
• Food fibers and / or food fiber-rich foods, preferably with a high content of soluble dietary fibers, eg gum acacia
• - Wheat forte, preferably in concentrated form
• - Baker's yeast
• - cooking salt
• - Water

• – Getreidemahlerzeugnisse , vorzugsweise mit einer Partikelgrösse zwischen 100 und 300 μm, vorzugsweise 200 μm +/- 50 μm
• – Speisefett respektive Öl
• – Nahrungsfasern und oder nahrungsfaserreiche Lebensmittel, vorzugsweise mit einem hohen Anteil an löslichen Nahrungsfasern, z.B. Akaziengummi
• – Zucker oder Zuckeraustauschstoffe, vorzugsweise Fructose
• – Weizenvorteig, vorzugsweise in konzentrierter Form
• – Backhefe
• – Emulgatoren, vorzugsweise Mono- und Diglyzeride von Speisefettsäuren, destillierte Monoglyzeride oder Stearoyl-Lactylate (SSL, CSL)
• – Kochsalz
• – Konservierungsmittel, vorzugsweise Sorbinsäure oder deren Salze
• – Wasser

For US white bread:

• - Milled cereal products, preferably with a particle size between 100 and 300 microns, preferably 200 microns +/- 50 microns
• - edible fat or oil
• Food fibers and / or food fiber-rich foods, preferably with a high content of soluble dietary fibers, eg gum acacia
• - Sugar or sugar substitutes, preferably fructose
• - Wheat forte, preferably in concentrated form
• - Baker's yeast
• Emulsifiers, preferably mono- and diglycerides of fatty acids, distilled monoglycerides or stearoyl lactylates (SSL, CSL)
• - cooking salt
• - Preservative, preferably sorbic acid or its salts
• - Water

• – Getreidemahlerzeugnisse vorzugsweise aus Hart- oder Weichweizen, vorzugsweise mit einem Aschegehalt von ca. 550 mg bis 1300 mg und einer Partikelgrösse zwischen 100 und 300 μm, vorzugsweise 200 μm +/- 50 μm
• – Speisefett respektive Öl
• – Weizenvorteig, vorzugsweise in konzentrierter Form
• – Backhefe
• – Emulgatoren, vorzugsweise Mono- und Diglyzeride von Speisefettsäuren, destillierte Monoglyzeride oder Stearoyl-Lactylate (SSL, CSL)
• – Kochsalz
• – Wasser

For European white and half white breads, rye breads and special breads with these flour types, possibly with added seeds such as psyllium, linseed, etc .:

• - Milled cereal products preferably from hard or soft wheat, preferably with an ash content of about 550 mg to 1300 mg and a particle size between 100 and 300 microns, preferably 200 microns +/- 50 microns
• - edible fat or oil
• - Wheat forte, preferably in concentrated form
• - Baker's yeast
• Emulsifiers, preferably mono- and diglycerides of fatty acids, distilled monoglycerides or stearoyl lactylates (SSL, CSL)
• - cooking salt
• - Water

• – Getreidemahlerzeugnisse vorzugsweise mit dem ganzen Kornanteil in Granulation von gequetschtem Getreide, von Schrot, von Griess, von Dunst und von Mehlen, mit Vorteil in gemischter, unterschiedlicher Partikelgrösse
• – Speisefett respektive Öl
• – Weizenvorteig, vorzugsweise in konzentrierter Form
• – Backhefe
• – Emulgatoren, vorzugsweise Mono- und Diglyzeride von Speisefettsäuren, destillierte Monoglyzeride oder Stearoyl-Lactylate (SSL, CSL)
• – Kochsalz
• – Wasser

For wholemeal and multi-grain breads or other breads with all the grain content, from flours, semolina, shot, flakes or crushed cereals:

• - Milled cereal products, preferably with the whole grain content, in granulation of crushed cereals, meal, semolina, haze and flour, with the advantage of mixed, different particle sizes
• - edible fat or oil
• - Wheat forte, preferably in concentrated form
• - Baker's yeast
• Emulsifiers, preferably mono- and diglycerides of fatty acids, distilled monoglycerides or stearoyl lactylates (SSL, CSL)
• - cooking salt
• - Water

manufacturing technology

In the inventive method for the production of yeast-driven baked goods, the cereal meal product, preferably in a granulation of 100-300 microns, preferably 200 microns or depending on bread type in coarser granulation previously triturated with an emulsifier-containing fat. The fatty substance is usually edible oils, preferably rapeseed oil. This oil is heated in a container to about 54 ° C he, and then with slow stirring, an emulsifier of the type E471 (mono- and Diglycerides of fatty acids) or esters thereof (E472), preferably distilled monoglycerides of fatty acids with a monoester content of at least 90%, added. When the emulsifier has completely dissolved, the oil-emulsifier mixture is added in the dough mixer to the milled cereal product and kneaded resp. mixed until the milled cereal product particles are completely enclosed in fat. This process is only completed when a homogeneous dough has formed, similar to a grated dough.

When Alternative method for the production of the grain / fat mixture can also be done directly by the oil with a powdery Emulsifier are mixed, namely a so-called self-emulsifying Emulsifier. These emulsifiers are usually around Mono- and diglycerides with a monoester content between 40 and 60% and 1-3% Potassium or sodium stearate. Subsequently, the mixture in the dough mixer is the Grain meal product added and kneaded resp. mixed, until the milled cereal product particles are completely enclosed in fat. This process is only completed when a homogeneous dough mass, similar to a grated dough has arisen.

When another method for the preparation of the cereal / fat mixture can first of all comprise an emulsifier dispersion (90:10; water: emulsifier). To the dispersion The water is heated to 68-70 ° C and the powdered, distilled Monoglyceride from fatty acids with slow stirring added. The temperature of the mixture must be kept at 60-65 ° C until the distilled monoglyceride is completely dispersed. The dispersion should be homogeneous, translucent and liquid be. If desired, The dispersion can be used immediately or before use chilled become. The dispersion must be used within 24-48 hours, since she no longer is effective. To the during To be able to produce stable hydrate form for 12 months requires a higher concentration to emulsifier, i. 25 parts instead of 10 parts, and additionally during the cooling phase at about 60 ° C one (1) part of propionic acid or acetic acid added become.

First after the process of cereal encapsulation is complete, become the rest Added ingredients. So again enough active adhesive for optimal water retention and dough development is an addition of 3% to 8% the amount of cereal meal used is necessary.

to further optimization of the GI value is the addition of hydrocolloids he wishes and necessary. According to experience is an addition of 1-4 % Hydrocolloids and / or dietary fibers to the amount of flour sufficient. Optimally, it is the one obtained from the acacia plants Acacia gum, resp. fibers used. This can be supplemented with other hydrocolloids, resp. Dietary fibers, e.g. guar gum and xanthan, preferably in the ratio 50:50. The required Amount of this mixture is usually 0.5-2 % on the amount of flour, preferably 1%.

Around the inventive Product by direct dough guidance to be able to produce becomes the inventive Product at the final dough production a concentrated Weizenvorteig or a wheat dough concentrate according to the patent application WO 03/099017 attached. This dough concentrate in particular has an influence on the Achievement of the teigrheological and thus also the baking technical Properties. This makes it possible to produce yeast-driven baked goods in optically and sensory high quality.

At the present regular Method is the wheat dough concentrate usually 2-6% add the amount of flour used, preferably 4% to the dough in the kneading.

to final dough production becomes the milled product-fat mixture with the rest Ingredients mixed into a dough and then kneaded. The kneading time corresponds to the experience of the kneader used. It plays It does not matter if the kneading system is a slow-running spiral system with about 12-15 Minutes kneading time or a centrifugal mixer with a kneading time of only about 1 minute.

Of the Dough should optimally after the kneading process a temperature of 24-30 ° C have. After a stickgare of about 30 to 50 minutes, the shaping takes place of the dough. This is done with American white bread with advantage after the four-pieces method. In the case of this method, the strand of dough is put into shape after strand forming four equal pieces cut and inserted with the cut surface to the longitudinal wall in the baking pan.

Further Methods used in the preparation of bread crumbs are: Twist method and the small-dough method. That the producer of conventional toast can do its dough processing maintained.

at each application method achieves the same effect, namely the Crumb structure is strengthened by the change in the dough strand. The pore becomes more uniform and finer. In an online production, where the box bread after 60 to 90 minutes cooling time can cut, the more stable crumb before cutting (Hydroslicer) less compressed become. The unwanted Waist formation is thus largely reduced.

results

With the proposed inventive experience can be qualitatively and produce excellent baked goods, which a low glycemic index (GI) and a low glycemic load (GL). Typically, white breads can be produced whose glycemic index is below 55, preferably in the range 45-50. The content of effectively digested carbohydrates is typically in the range of 5.1 g (GL = 5.1 g glucose equivalents) when taking a Portion of 28g bread.

recipe details

a) Basic recipe for USA white bread

b) Basic recipe for European white and half white breads, rye breads and special breads with these types of flour, possibly with added seeds such as psyllium, linseed, etc .:

c) Basic recipe for wholegrain and multi-grain breads or other loaves of bread with whole grain, flour, semolina, shot, flakes or crushed cereals:

The the following table shows the result of in-vivo glucose measurements on 12 test persons, the one according to the invention Consumption product according to recipe 1, recipe 2 consumed.

In vivo measurements

The single figure shows the total starch hydrolysis as a function the time for an invitro test for both a bread from inventive Dough and a reference bread as well as pasta from inventive dough and reference pasta.

Either the bread as well as the pasta is due to the used invention Dough achieved a significant reduction in starch hydrolysis.

Claims (38)

Dough, in particular for use as a raw material for the Production of a food product with a glycemic index less than 55, which is a milled grain product, the particles enveloping the cornmeal product or wetting cooking oil or cooking oil, especially a vegetable fat and / or a vegetable oil, and water. Dough according to claim 1, characterized in that a leavening agent, in particular bakery yeast and / or baking powder, having. Dough according to claim 1 or 2, characterized that it is an emulsifier or a mixture of emulsifiers, in particular Monoglycerides and / or diglycerides of fatty acids. Dough according to one of claims 1 to 3, characterized that it is a hydrocolloid or a mixture of hydrocolloids, in particular Acacia, guar gum or xanthan gum. Dough according to one of claims 1 to 4, characterized that it is an adhesive protein or a mixture of adhesive proteins, in particular wheat gluten, egg protein or milk protein. Dough according to one of claims 1 to 5, characterized that it is a polyphenol or a mixture of polyphenols, in particular a tannin or a mixture of tannins. Dough according to one of claims 1 to 6, characterized that it has a dietary fiber or a mixture of dietary fibers. Dough according to one of claims 1 to 7, characterized that a pre-dough concentrate, in particular a wheat dough concentrate, which preferably has an antioxidant added is. Dough according to one of claims 3 to 8, characterized that he has a proportion of baker's yeast of 0.8-8 wt.%, Preferably from 2-4% by weight .%, based on the proportion of cereal products, has; one Proportion of emulsifier of 0.2-1 % By weight, preferably from 0.3-0.7 % By weight, based on the proportion of cereal meal products; and a proportion of water of 55-75 wt.%, Preferably of 63-67% by weight, based on the proportion of cereal meal products. Dough according to one of claims 5 to 9, characterized that it has a proportion of wheat gluten of 1-12 wt.%, Preferably from 4-8% by weight, based on the proportion of cereal meal products. Dough according to one of claims 4 to 10, characterized that it has a proportion of hydrocolloid of 1-4 wt.%, Preferably of 2-3% by weight, based on the proportion of cereal meal products. Dough according to one of claims 8 to 11, characterized the proportion of the added wheat dough concentrate is 2-6% by weight, preferably 3-5 % By weight, based on the proportion of cereal meal products. Process for producing a dough according to one the claims 1 to 12, characterized in that it comprises a step while a cereal-meal product with a cooking oil and / or edible oil, in particular with a vegetable fat and / or a vegetable oil, is mixed until this uniformly wetting or wetting the particles of the milled cereal product. Method according to claim 13, characterized in that that the dough is a leavening agent or a mixture of leavening agents, in particular bakery yeast and / or baking powder, is added. Method according to claim 13 or 14, characterized that the dough is an emulsifier or a mixture of emulsifiers, in particular Monoglycerides and / or diglycerides of fatty acids, added become. Method according to one of claims 13 to 15, characterized in that the dough is a hydro colloid or a mixture of hydrocolloids, in particular gum acacia, guar gum or xanthan gum. Method according to one of claims 13 to 16, characterized that the dough is an adhesive protein or a mixture of adhesive proteins, in particular wheat gluten, egg protein or milk protein becomes. Method according to one of claims 13 to 17, characterized that the dough is a polyphenol or a mixture of polyphenols; in particular a tannin or a mixture of tannins, admixed becomes. Method according to one of claims 13 to 18, characterized that the dough is a dietary fiber or a mixture of dietary fibers is added. Method according to one of claims 13 to 19, characterized that the dough is a pre-dough concentrate, in particular a wheat dough concentrate, which preferably has an antioxidant added becomes. Method according to one of claims 15 to 20, characterized that the dough is a proportion of baker's yeast from 0.8 to 8 wt.%, Preferably from 2-4% by weight, a proportion of emulsifier of 0.2-1 % By weight, preferably from 0.3-0.7 Wt.%, And a proportion of water of 55-75 wt.%, Preferably from 63-67% by weight, based on the proportion of cereal meal products admixed. Method according to one of Claims 17 to 21, characterized that the dough has a proportion of wheat gluten of 1-12 wt.%, Preferably from 4-8% by weight, based on the proportion of milled cereal products, is added. Method according to one of Claims 16 to 22, characterized that the dough has a proportion of hydrocolloid of 1-4 wt.%, Preferably of 2-3% by weight, based on the proportion of milled cereal products, is added. Method according to one of claims 20 to 23, characterized the proportion of the added wheat dough concentrate is 2-6% by weight, preferably 3-5 % By weight, based on the proportion of cereal meal products. A method according to any one of claims 15 to 24, which is the following steps: - Mixing an emulsifier with a liquid excipient to an emulsifier-containing carrier (ET); - Rub a milled cereal product with the emulsifier-containing carrier, until the milled cereal product particles from the emulsifier-containing carrier Completely are enclosed and a homogeneous dough is present; - again Adding and incorporating milled grain product in the homogeneous Dough to a Cereal Meal Product-Emulsifier-Carrier Blend (GET Blend) to obtain; - meddle Add ingredients to the GET mixture and knead into a GET dough. Method according to claim 25, characterized in that that mixing the emulsifier with a cooking fat and / or a cooking oil to an emulsifier-containing fat (EF) at a temperature of about 52-56 ° C with stirring in a container is done until the emulsifier has completely dissolved and the EF mixture or EF solution transparent is. Method according to claim 25, characterized in that that mixing the emulsifier with water to an emulsifier-containing aqueous Dispersion (EW) at a temperature of about 60-70 ° C with stirring in a container, until the emulsifier is complete is dispersed and the EW mixture or EW dispersion is transparent. Method according to one of Claims 25 to 27, characterized that the reassigning and incorporation of milled grain product in the homogeneous dough mass with an amount of 1-10% of the amount of cereal milled product used based on the proportion of cereal meal products, takes place. Method according to one of claims 25 to 28, characterized that by mixing other ingredients in the GET mixture and kneading to a GET dough while a period of 1-20 min. Method according to one of claims 13 to 29, characterized that mixing in a rotor-stator mixer or in a screw kneader or extruder takes place. Method according to one of claims 13 to 30, characterized that mixing in a jet kneader, in particular in a water jet kneader, he follows. Consumption product with a glycemic index of less than 55, characterized in that it is using a dough according to one of the claims 1 to 20 was made. Process for producing a consumption product with a glycemic index of less than 55, starting from one Dough according to one of the claims 1 to 20. Method according to claim 33, characterized that the dough is fermented. A method according to claim 34, characterized fermenting at a temperature in the range of 0 to 50 ° C during one Duration of 5 min to 50 h takes place. Process according to claim 35, characterized in that that the fermentation of the dough at a temperature of 22 to 32 ° C during one Duration of 20 to 60 min done. Method according to one of Claims 33 to 36, characterized that the dough through at least one of the following heat treatments is further processed into a consumption product: - To bake in an oven - frying in oil - Cook in water - Steam under Steam. Dough component system which is a first dough component and a second dough component which mixes into a raw dough can be characterized in that the first dough component is a dough according to a the claims 1 to 12 and the second dough component is a pre-dough concentrate, especially a wheat dough concentrate.