EP1499196A1

EP1499196A1 - Diabetic, bran-free flour for the production of baking industry products, especially bread, pastries and cakes

Info

Publication number: EP1499196A1
Application number: EP03730381A
Authority: EP
Inventors: Zsuzsa Kovacs; Lászlo VARGA; Péterné ACS
Original assignee: GABONATERMESZTESI KUTATO KOEZHASZNU TARSASAG; NOVOBACK KERESKEDELMI ES SZOLGALTATO KFT; GABONATERMESZTESI KUTATO KOEZH; Gabonatermesztesi Kutato Kozhasznu Tarsasag; NOVOBACK KERESKEDELMI ES SZOLG; Novoback Kereskedelmi Es Szolgaltato Kft
Current assignee: DIABET TRADE KFT; GABONATERMESZTESI KUTATO KOEZHASZNU TARSASAG
Priority date: 2002-04-18
Filing date: 2003-04-15
Publication date: 2005-01-26
Also published as: HUP0201270A2; WO2003086083A1; HU226088B1; AU2003241061A1; AU2003241061A8; HU0201270D0

Abstract

The invention relates to bran-free diabetic flour or flour mixture for the production of baking industry products, especially bread, pastries, cakes characterised by that it contains 30-80 m% wheat flour, 15-40 m% gluten flour, 2-10 m% guar flour and advantageously 5-15 m% rye flour, as well as known baking industry taste, aroma, state improver and other additives. Procedure for the production of bran-free diabetic baking industry product, especially bread, pastries and cakes characterised by that the flour mixture or flour according to claim 1, water and known leavening additive material when required are made into products using known baking industry procedures. Additional subject of the invention is an additive mixture for the production of bran-free diabetic baking industry products, especially bread, pastries, cakes characterised by that the additive mixture contains 20-60 m% gluten flour, 4-30 m% guar flour and advantageously 525 m% rye flour, as well as known baking industry taste, aroma, stabiliser and other additives as required. Procedure for the production of bran-free diabetic baking industry products, especially bread, pastries, cakes characterised by that the additive mixture according to claim 3 is added to usual baking industry basic materials, and the finished product is made using known baking industry procedures.

Description

DIABETIC, BRAN-FREE FLOUR FOR THE PRODUCTION OF BACKING INDUSTRY PRODUCTS, ESPECIALLY BREAD, PASTRIES AND CAKES

Bran-free, diabetic flours or flour mixtures for the production of baking industry products especially bread, pastries and cakes, furthermore, for the determination of the composition of flour mixtures, or flour and additive mixtures, and the production of suitable baking industry products using them.

The number of persons struggling with metabolism disorders all over the world is significant and increasing from year to year. Of these the number of sufferers of type 2 diabetes is especially high, (in Hungary at present this is approximately 500-600 thousand people). Among this type 2 diabetes is a chronic metabolism disorder, which is characterised by hyperglycaemia caused by insulin secretion disorder. Type 2 diabetes primarily develops as a consequence of insulin resistance and can go hand in hand with numerous intercurrent diseases) high triglyceride level, low HDL cholesterol level, microalbuminuria, hypertension, pathological obesity, coagulation deviations, icshaemic heart disease). With the development of diabetes both micro and macrovascular complications can occur. The treatment of hyperglycaemia and/or high blood pressure reduces the frequency of occurrence of microangiopathia and the regulation of dyslipidaemia and/or high blood pressure also reduces the frequency of occurrence of macroangiopathia. The treatment of persons suffering from type 2 diabetes is usually carried out via dietary restrictions and the increase of physical activity.

On the global scale the number of those health foods, among those cereal products, the composition and sensory organ characteristics of which conform to the fullest extent to the needs of people suffering from diabetes is very low.

Just because of this, when working out our invention we set as our goal the determination of a method to produce baking industry products that also meet the needs of diabetics, which products include baking industry white products that can be produced without fibre enrichment.

When solving the task we also set an aim of the blood sugar level increasing to a significantly lower degree as compared to when consuming foodstuffs with the same carbohydrate content.

The effect of all this should be that the quality of life and feeling of comfort of diabetics improves. Due to weaker absorption the products may also be used in the diets of those wanting to lose weight.

Efforts are being made all over the world in the interest of this goal. Numerous such solutions and procedures are known. However, the great deficiency of the known compositions and procedures is that they have a low pleasure value, they hardly result in bread-like products, and also they have no effect on the metabolism itself.

According to the Hungarian patent description registration number HU 204 140 B "Procedure for the production of diabetic baking and confectionery industry products, mainly bread and cakes" flour made from parsnip to a proportion of between 10-20 m% is mixed with baking flour, which obviously results in a product enriched with fibre with a taste not characteristic of white products.

According to the contents of Hungarian patent registration number HU 199 264 B entitled "Procedure for the production of seeded baking industry products high in protein content and low in carbohydrates" in the interest of the reduction of the carbohydrate content germinated cereals and/or oil seeds and/or pulses are added to the raw dough to a proportion of between 5-25 m%. Apart from wheat flour soya flour and germinated seeds are also used, as a consequence the product will also be fibre-enriched and its interior will not be what is expected of baking industry white products.

The diabetic flour mixture or flour described in Hungarian patent registration number HU 203 455 B entitled "Procedure for the production of low-calorie flour mixtures, or flour and baking industry products" contains wheat bran, semolina, gluten flour, as well as complex baking industry additive and preservative. The fibre content of the product comes from the wheat semolina and bran, which, however, damages the enjoyment value of the baking industry products produced. An attempt is made to counterbalance this effect with taste, aroma and other baking industry additives. The examples describe products containing flavouring materials containing soya flour, e.g. cumin, as well as preservative e.g. calcium sorbate, calcium propionate, all the products have a gritty or bran character and have hardly any enjoyment value.

European patent registration number EP 0 656 748 describes "bread-like" products and the powder mixtures required for their production that reduce the blood sugar level and that can also be consumed by diabetics. The products contain at least 50 m% of wheat bran, so the amount of carbohydrate absorbed is significantly reduced, nut because of the high bran content the enjoyment value of the products is low.

The authors of European patent registration number EP 0 005 977 describe bread containing guar gum and its preparation. They assume a required daily intake of 10-30 g of guar gum, which counts as therapy treatment. The bread contains 5-50% of carbo-hydroxide gum, guar gum, pectin and soluble, non-toxic alkylcellulose. Besides wheat flour occasionally wheat gluten and corn flour is used. The invention is aimed at the production of long life bread that has a shelf life of about one year, the product is produced in a crispy, dry bread form. Baking is carried out in forms that are not closed with an airtight seal so that the steam that is created can escape. The form is cylindrical, so round products are produced, which following baking and removal from the forms are dried in a microwave oven. The dried bread is sliced and packaged. In order to get the desired amount of guar gum into the body they recommend the consumption of 16-25 slices of such bread. The enjoyment value of the dried bread according to the invention is lower than that of a fresh product, in the case of continuous consumption it becomes boring after a short period of time due to its dryness, it is unappetising and leads to the lack of appetite in the patient, which further damages the feeling of comfort.

On the basis of the French patent registration number 2 488 784 dried, extruded bread is made for diabetics and those suffering from other glucose breakdown problems. The product contains 60 m% of plant fibres, and among them some of them are digestible, like, for example, maize, rice, sorghum, cassava, sesame fibre as whole ground flours, as well as other celluloses and hemicellulose. It may also contain fibre materials extracted from vegetable plants and natural pectins, carrot, spinach, turnip, wheat germ and unsaturated triglycerides derived from plant oils, salt and carrier materials, as well as natural gum. Using different processes biscuits, cakes and ball-shaped finished products are made from the mixture in a dried, extruded form. The product obtained is dry and solid with little enjoyment value. According to the known solutions those fresh bakery products that can be included in the diet of diabetics and that have been in distribution up till now are based on being enriched primarily with wheat fibre and also, possibly, the fibre of other seeds (wheat, oats, soya, maize), so reducing the proportion of digestible carbohydrate.

According to surveys carried out among diabetics the consumption of these products in the long term is not pleasant. As a consequence of the high bran content the enjoyment value of the product is low, eating has to be forced, their consumption becomes unappetising. The survey was also aimed at finding out what products they gladly consume, and it turned out that they like white products the most without any bran that have a traditional taste or something very close to it.

When working out our invention we endeavoured to create the composition of bran-free, diabetic flours or flour mixtures, baking industry products without fibre enrichment especially for the production of bread, pastries and cakes for the determination of the composition and production of flour mixtures or flour, furthermore, additive mixtures, and the production of suitable baking industry products using them. We also aimed at producing products that can also be consumed by diabetics in significant quantities, so that over and above the enjoyment value obtained by the consumers we also endeavoured to attain a therapeutic effect with respect to the treatment of diabetes. The essence of the idea behind the invention was to reduce the amount of absorbed carbohydrate without the intake of indigestible fibres. We make bran-free diabetic baking industry products, this results in a significant amount of carbohydrate reduction, the carbohydrate amount is partly replaced by polysaccharide, which behaves as a so-called dietary fibre with a low degree of absorption, and guar gum. Besides the plant protein used to replace the carbohydrate content, a certain amount of the remaining carbohydrate is replaced by a natural plant component that is difficult to absorb and which prevents absorption. This component is guar flour. The guar flour appearing in the composition of the products prevents the absorption of other carbohydrates, furthermore, with an intake between suitable amount limits it can be attained that the blood sugar level rises less following meals. Using guar flour we have succeeded in realising the components of fresh, bakery products consumed daily in spite of the fact that according to the literature bakery goods containing guar gum are biscuit-like and dry. We attain the reduction of the total carbohydrate content with the increase of the plant protein proportion. We created products that can be regularly consumed, with their regular consumption hyperlipoproteinemia can be regulated well and they have a favourable effect in slimming diets as well. They can also be built into a healthy diet, as they prevent the consumer from becoming overweight.

The task was solved by working out the composition of the daily consumed fresh bakery goods and the production process in such a way that that realisation of the baking industry process take place using the equipment usual in bakeries.

In the interest of the realisation of the invention we determined the optimal composition of bran-free diabetic flours or flour mixtures from which especially diabetic bread, pastries and cakes can be made that have appropriate enjoyment characteristics. Furthermore, we determined the composition of additive mixtures required for the production of bran-free, diabetic baking industry products, especially bread, pastries and cakes that on addition to usual baking industry products diabetic, baking industry products can be made that meet the expectations of them.

Furthermore, we have worked out those procedure versions with which using the above flours and additive mixtures bran-free, diabetic baking industry products, especially bread, pastries, cake, with a suitable enjoyment value can be produced in the usual baking industry equipment.

Finally we examined the effects occurring during the consumption of the baking industry products according to the invention in the diet of diabetics and those on a slimming diet.

In accordance with the above the bran-free diabetic flour or flour mixture for the production of baking industry products, especially bread, pastries, cakes contains 30-80 m% wheat flour, 15-40 m% gluten flour, 2-10 m% guar flour and advantageously 5-15 m% rye flour, as well as known baking industry taste, aroma, state improver and other additives.

The procedure for the production of bran-free diabetic baking industry product, especially bread, pastries and cakes is based on that the above flour mixture or flour, water and known leavening additive material when required are made into products using known baking industry procedures. The bran-free diabetic flour or flour mixture for the production of baking industry products, especially bread, pastries, cakes contains the necessary additive material, 20-60 m% gluten flour, 4-30 m% guar flour and advantageously 5-25 m% rye flour, as well as known baking industry taste, aroma, stabiliser and other additives as required.

The procedure for the production of bran-free diabetic baking industry product, especially bread, pastries and cakes is based on that the above additive mixture is added to usual baking industry basic materials, and the finished product is made using known baking industry procedures.

The baking industry procedures carried out from the flour mixture or flour according to the invention or from known baking industry basic materials with the additive mixture according to the invention can be realised in usual baking industry equipment with the known processes. In the interest of improving the homogeneity and quality of the products, however, when carrying out the production processes it is advantageous to introduce the following few amendments: when mixing the dough it is practical to place all of the ingredients into the mixing bowl at the same time, including the prescribe amount of water as well. It is difficult to make dough homogenous if water or ingredients in powder form are introduced subsequently. When mixing it is advantageous to use a fast mixing machine with a speed of at least 240 rpm in order to counterbalance the strong gluten structure and the exceptional tough effect of guar gum.

Resting short be short if possible, a maximum of 5 minutes. After a long resting period huge air pockets are created, so a product may be created that has no so-called crumb. Dough division and forming may take place by machine, but on occasion it may be advantageous to divide and form by hand, as the dough is tough with a strong structure. Raising or leavening should take place in a raising chamber with a relative humidity of 75-100%, for a long period advantageously between 30-40 minutes, at a temperature of between 34-40° C.

Baking should take place in a temperature-regulated oven containing saturated steam, for 2 minutes at an initial temperature of between 265-290° C, advantageously between 270-280° C, then for 15-60 minutes, advantageously between 25-50 minutes at a baking temperature of between 210-240° C, advantageously between 210-225° C. The recommended lower values are optimal for pastries and the upper values relate to bread.

The cooling of the finished product should be longer than is usual, 1-2.5 hours.

It is worth paying attention to packaging and storage. The products satisfy special dietary requirements, it is practical (perhaps compulsory) to carry out distribution in packaging. The products are highly hygroscopic, in the interest of retaining the quality it is worth carrying out the packaging at the place of production and transporting the product to the point of sale after packaging. We recommend "BIAFOL"

(polypropylene) film bags, for example, for the packaging material that are perforated on one side, which is suitable for maintaining the appropriate humidity balance.

Carefully packaged products ensure that the fresh bakery goods can be consumed for 3 days following production when kept at room temperature without having to use preservatives.

The presented diabetic bread can be sliced using the usual vibrating knife slicer, it is practical to package slices with a thickness between 9-16 mm.

All the diabetic products presented can be frozen in household freezers while still packaged, quality is guaranteed for 90 days.

In accordance with the above the execution of the procedure according to the invention may take place in such a way that when mixing the dough place all of the ingredients into the mixing bowl at the same time, including the prescribe amount of water as well, the kneaded dough should be rested for a maximum of 5 minutes, raising or leavening should take place in a raising chamber with a relative humidity of 75-100%, for between 30- 40 minutes, at a temperature of between 34-40° C. baking should take place in a temperature-regulated oven containing saturated steam, for 2 minutes at an initial temperature of between 265-290° C, advantageously between 270- 280° C, then for 15-60 minutes, advantageously between 25-50 minutes at a baking temperature of between 210-240° C, advantageously between 210-225° C, the cooling of the finished product should take between 1-2.5 hours and distribution should take place in packaging. The advantages of the invention are summarised in the following:

The shelf life of the flours or flour mixtures and additive mixture presented is 1 year, they are baking industry materials that keep well.

Using these materials it is possible to produce products of the same quality with the same interior features anywhere, even in simple bakeries, only water, flour and yeast are required to supplement the composition.

It is simple to adapt to spontaneous quantity and quality change requirements.

The products can be used to advantage for the diets of diabetics, they have good enjoyment value and supplement therapy effectively.

They can be used to advantage in slimming diets.

They can be recommended as a supplement to a health diet.

They provide baking industry products of exceptional quality.

The price of the goods is not exaggerated, about 50% higher than normal baking industry products, this, however, is counterbalanced by the advantages and by that using them in the diet of some patients the degree of pharmaceutical treatment can be reduced or avoided altogether.

Last but not least, these varying products have pleasant sensory and enjoyment characteristics for diabetics and those forced to go on a slimming diet, furthermore, their consumption is paired with biological and therapeutic effects.

Judging the quality of the products provides spectacular results even using simple sensory tests. The inside of the bread, buns and rolls made is baked through, it does not separate from the crust, it has an even, flexible, loose structure, the pore walls are thin, it does not produce crumbs, it is silky to the touch and does not contain lumps. According to expectation its aroma is characteristic of buns and rolls, the baked taste characteristic of protein can be slightly felt.

However, much more important that the good quality that can be determined using sensory tests is that according to the invention the production of baking industry products, with appropriate sensory and biological characteristics, that can be regularly consumed from day to day by diabetics can be realised. Regular, daily consumption of the product by diabetics makes it possible to change medicine treatment, and reduce it, this relates to both tablet and injection solutions. Naturally this should be done under the supervision of a doctor, taking into consideration individual sensitivity and condition. Wide use of the product slows down the development of complication illnesses of diabetes, the patients are able to stay working for longer, less treatment and medicine costs occur.

The developed products also fill an important role in healthy eating, they prevent obesity, including the later consequences of this, for example, high blood pressure and vascular illnesses. In the case of using the products in normal diets similar macroeconomic advantages can be forecast, because consumption of the product has an effect against the increasing amount of obesity in the population. It is well known that obese people have a much higher tendency to develop various heart and vascular diseases and diabetes.

The primary area of application of the product according to the invention is the diets of diabetics. As it is known, in this field a balance has to be maintained between the amount of carbohydrate consumed and the changes in the patient's blood sugar level related to the patient's condition. Also involved to all this is the feel of comfort, in other words how the patient treats the diet, whether the patient treats it as fasting, whether the patient is able to get that full up feeling, whether he/she consumes the bakery goods necessary for him/her with a good appetite. The baking industry products prepared from the flour mixtures and additive mixture according to the invention provide assistance with this complex problem.

Diabetics consume the amount of carbohydrates they can have with bakery products in the form of buns, because the amount of carbohydrate intake can be clearly determined and tracked. Depending on the degree of the disease 2-5 buns a day is the usually prescribed amount. The carbohydrate content of 1 normal bun is 30 g. The carbohydrate content of a bun made according to the invention is 20 g. Only taking this into account the of the total daily carbohydrate consumption the daily consumption of diabetic buns is 3-7.5 buns. This in itself already makes possible significant extra food intake. The essence of our invention is that besides the plant protein intake replacing the carbohydrate content a part of the remaining, carbohydrate is difficult to absorb and the absorption inhibitor is replaced by a natural plant ingredient. This ingredient is guar flour. The clinical tests carried out prove that in the case of consuming buns according to the invention in the 60 minutes following eating the postprandial blood sugar level change is significantly less, at least 28%. From practical experience we know that 50% extra consumption is significant, this ensures a feeling of satisfaction for the patients, they do not get hungry so quickly due to the slow absorption. Over all the blood sugar level stays at a lower level and stays at a lower level continuously in this case, so the blood sugar loading on the body is less, and the pathological consequences of the disease can be significantly delayed. Under the supervision of a doctor occasionally treatment with medicines can be moderated. Naturally the situation is similar in the case of the consumption of rolls. In the case of bread it is necessary to weigh the amount to be consumed, but its effect mechanism is the same as that described in the case of buns and rolls. Experiments have clearly proved that people are glad to consume the white product according to the invention, it is taste is more pleasant than that of normal buns and its appearance is almost identical, over a period of several days there was no disinclination to consume the products. This can not be said in connection with the products used till now that are enriched with bran and fibre.

As a study of the effects of diet buns containing guar gum (E412) a study entitled "The applicability of guar gum (E412) in type 2 diabetes" at the No. 1 Internal Medicine Clinic of the General Medicine Faculty at Szeged University (Dr Csaba Lengyel and Dr Tamas Varkonyi). The original summary report can be found hereinafter.

Type 2 diabetes is a chronic metabolism disorder, which is characterised by hyperglycaemia caused by insulin effect/secretion disorder (3). Type 2 diabetes primarily develops as a consequence of insulin resistance and can go hand in hand with numerous intercurrent diseases) high triglyce de level, low HDL cholesterol level, microalbuminuria, hypertension, pathological obesity, coagulation deviations, icshaemic heart disease [6]). With the development of diabetes both micro and macrovascular complications can occur. The treatment of hyperglycaemia and/or high blood pressure reduces the frequency of occurrence of microangiopathia and the regulation of dyslipidaemia and/or high blood pressure also reduces the frequency of occurrence of macroangiopathia (7). The treatment of persons suffering from type 2 diabetes is usually carried out via dietary restrictions and the increase of physical activity.

In Hungary the number of persons suffering from metabolism disorders increases from year to year. Of these the number of persons suffering from type 2 diabetes is exceptionally high, approximately 500-600,000.

In Hungary there are very few health foods that conform to the needs of diabetics from every point of view with respect to their composition and sensory characteristics. Diet buns containing guar gum (E421) are aimed at removing this deficiency. On the basis of the regulations valid at present a product classifies as useable in a diabetic diet, if the total carbohydrate content is 30% less than that of normal foodstuffs. Over and above this solution of the task carbohydrate components may be used in the product composition beside the usual wheat flour basic material that may be used to excellent effect as a blood sugar reducing material according to the specialist literature. This additive material is guar gum (E412), which is known in the food industry as a binding agent, which is a polysaccharide with a large molecular mass, a so-called resistant polysaccharide. It is resistant to the majority of digestive enzymes. It is a natural material, a cellulose-type polysaccharide from the powdered endosperm of the seed of the guar plant, Cyamopsis tetragonoloba, belonging to the pulses. It belongs to the Leguminosae family. The plant itself originates from India and Pakistan. Its main component is guaran, which consists of linear chains of (1-4)- fl-D-mannopyranosyl units with -D-galactopyranosay units attached by (1-6) linkages. Of the many favourable physiological effects significant is the effect on the undesirable strong blood sugar rise after eating (1, 2) Matzkies et al showed that a daily intake of 12 g of guar flour can realise in significant blood sugar level improvement (5). Gatenby et al experienced significant blood sugar level reduction in type 2 diabetics following the consumption of a breakfast containing 7.6 g guar gum (E412) and 75 g carbohydrate as compared to the control (4). During the research and development work a health food family was developed in which guar gum (E421) counts for approximately 10% of the total carbohydrate content. By using it the patient can not only consume more food due to the 30% carbohydrate reduction, but also because as a result of the guar gum (E 421) the blood sugar fluctuation following a meal is reduced. The moderation of postprandial hyperglycaemia also reduces the risk of the development of vascular complications developing in type 2 diabetics.

The aim of our test was to prove that following the consumption of a test breakfast containing 45 g carbohydrate and 4.5 g guar gum (E412) a significant blood sugar level reduction can be experienced as compared to the blood sugar level increasing effect of a control breakfast - not containing guar gum (E421) - containing the same amount of carbohydrate.

Patients and methods: The test involved 9 type 2 diabetic patients - not requiring insulin treatment - (age: 57.2 ±3.3 years, duration of illness: 10.1+3.4 years, BMI: 28.8±0.9 kg/m², RR: 136.7+4.1/66.7+1.7 Hgmm, HbA,_c: 7.7±0.4, average±SE). Before the patients were involved in the test detailed laboratory tests were carried out. If a patient conformed to the inclusion criteria we informed him/her of the details of the test, then after signing the approval declaration we included the patient in the test. The test took 2 days: on the first day the control bun was eaten, then on the second day the test bun was consumed. The control material was a bun of normal composition (30 g carbohydrate content each). For the test sample we used a bun with a 30% reduced carbohydrate content (20 g carbohydrate content each), which also contained 2 g of guar gum (E412) each. The precise composition characteristic of the test sample: energy content: 1008 kJ/100 g (250 kcal), 544 kJ/bun (130 kcal); protein: 17.6 % fat; 0.7 % carbohydrate; 40.2 % guar gum (E412) content: 2 g/bun. The carbohydrate amount given for breakfast was 45 g, which meant 1.5 buns in the case of the consumption of the control bun, in the case of the consumption of the test sample this meant 2 and ¹ buns. We provided sugar-free tea beside the buns. The blood sugar level measurement of the patients took place before eating (fasting value), then at 30, 60, 90, 120 and 180 minutes following consumption of the breakfast. The biometric analysis of our data (average±SE) was carried out using one aspect distribution analysis. We viewed the p value as significant if its value was lower than 0.05. During the test the patients were examined in accordance with the test protocol for 2 days. In the case of hypoglycaemia occurring we were able to suspend the test immediately, however, this did not take place. Naturally the patients were able to report to the Diabetes Outpatients department at the clinic at any time in the case of any side effects or to the doctors carrying out the test at our clinic (Dr Csaba Lengyel and Dr Tamas Varkonyi).

Results: During the test the maximum blood sugar value when consuming the test sample was significantly lower than the blood sugar level found following the consumption of the control bun (bs: 11.5±0.6 mmol/l vs 13.5+0.7 mmol/l, bun containing guar gum (E412) vs control bun consumption, p<0.05). The greatest blood sugar level increase found during the test also proved to be significantly lower when consuming the test sample, than in the case of the breakfast containing the control bun (Δ_max: 3.5±0.5 mmol/l vs 5.6+0.7 mmol/l, bun containing guar gum (E412) vs control bun consumption, p<0.05).

The measured blood sugar values given during the test are shown in a simple table- diagram. The diagram (Fig.1.) shows the change of the POSTPRANDIAL SUGAR LEVEL on the effect of guar gum (E 412).

On the horizontal co-ordinate axle the point of time (in minutes) can be seen, when the samples were tested.

On the vertical co-ordinate axle the values of blood sugar (in mmol/liter) are visible. There is summarized that the samples were measured at 0 (just before eating), then at 30, 60, 90, 120 and 180 minutes following of the eating. In the following lines of the table the mathematical avarages of the blood sugar levels are summarized in the given moment after consuming normal bun and diabetic one. The higher data belong to the values given in the case of the normal buns, and the lower one in the case of the diabetic buns. The highest difference in the measured blood sugar levels appeared at 60 minutes following the eating, 35.3 % lower as the control, and it is exactly signed on the diagram.

Summary: According to our observations our hypothesis has been backed up that following a test breakfast containing 45 g carbohydrate and 4.5 g guar gum (E412) a significant blood sugar level reduction can be seen as compared to the blood sugar level increasing effect of a control breakfast containing the same amount of carbohydrate - without guar gum (E412), which is shown numerically by both the maximum blood sugar value and the largest blood sugar level rise. During the experiment there were no instances of hypoglycaemia nor any side effects. Bibliography:

1) Blackburn N.A., Redfern J.S., Jarjis H., Holgate A.M., Hanning J.H.B., Scarpelloj H.B. & Read N.W.: (1984) The mechanism of action of guar gum in improving glucose tolerance in man, Clinical Science, 66, 329-336.

2) David J.A., Jenkins M.D., Anthony R., Leeds M.D., Miguel A., Gassul M.D., Cochet B.M.D.&K., George MM., Alberti M.D.: Decrease in Postprandial Insulin and Glucose Concentrations by Guar and Pectin. Annals of Internal Medicine 1977, 86: 20-23.

3) Gatenby S.J., Ellis P.R., Morgan L.M. & Judd P.A.: Effect of partially depolymerised guar gum on acute metabolic variables in patients with non-insulin- dependent diabetes. Diabetic Medicine, 1996, 13(4): 358-364.

4) Expert Committee on the Diagnosis and Classification of Diabetes Mellitus. Report of the Expert Committee on the Diagnosis and Classification of Diabetes Mellitus, Diabetes Care 1999, 22 (SI): 5-19.

5) Matzkies F. (1980): Die Bedeutung der Faserstoffe fur die Ernahrungstherapie des Diabetes mellitus. Diabetes Journal, 12. 482-486.

6) reaven GM: Insulin resistance and its consequences: non-insulin dependent diabetes mellitus and coronary heart disease. In: Le Roith D., Taylor S., Olefsky JM, eds. Diabetes Mellitus. Philadelphia, PA. Lippincott-Raven 1996, 509-519.

7) UK Prospective Diabetes Study Group (UKPDS 38): Tight blood glucose control and risk of macrovascular and microvascular complications in type 2 diabetes Br Med J 1998, 317; 703-713. The secondary area of application of the products according to the invention, due to the reduction of absorption, may be in slimming diets. The guar flour taken in with the bun acts as dietary fibre, it promotes the operation of the intestines, reducing transit time, and due to its strong absorption ability it is suitable for binding certain food constituents (fats, simple carbohydrates) and damaging free radicals. Due to this is has an exceptionally good effect on the nutrition of our civilisation, which is exceptionally low in fibre intake. The products have a slimming effect if we consume them in the same way as we would normal baking industry products for breakfast, lunch and dinner, in the form of buns, rolls and bread. If you do not pay any special attention to the amount consumed, and you consume them beside other normal foods, even then they have a favourable effect. From the point of view of sugar metabolism in the case of a healthy person it does not happen that as a consequence of the consumption of the product the blood sugar level drops below the optimum, as this is regulated by natural insulin production.

In the following we present the realisation of the invention in examples of optimum composition, we make reference to the procedures used and the product quality achieved, without, however, restricting our area of protection to these.

Example 1 : Additive mixture for the production of buns and rolls

Gluten flour 55.7 kg

RL-90 rye flour 17.2 kg

Guar flour 15.0 kg

Salt 7.9 kg

Citopan 4.1 kg

Ascorbic acid 0.1 kg

We mixed the components in a flour mixing apparatus for 6 minutes until it was a homogenous mixture.

The composition characteristics of the received additive mixture of 100 g of product:

Energy: 1306 kJ

Protein: 40.4 g Carbohydrate: 35.1 g

Fat: 0.62 g

Water content: 8.7%.

We used the additive mixture to make diabetic buns and rolls in the way described in examples 5 and 6.

Example 2: Additive mixture for the production of bread

Gluten flour 53.9 kg

RL-90 rye flour 16.1 kg

Guar flour 14.5 kg

Salt 7.7 kg

Citopan 7.7 kg

Ascorbic acid 0.1 kg

Energy: 1324.5 kJ

Protein: 38.8 g

Carbohydrate: 36.5 g

Fat: 1.2 g

Water content: 9.5%.

We used the additive mixture to make diabetic bread in the way described in example 9.

Example 3: Flour mixture for direct baking industry use

BL-55 wheat flour 60.7 kg

Gluten flour 21.9 kg

RL-90 rye flour 6.75 kg Guar flour 5.9 kg

Salt 3.1 kg

Citopan 1.6 kg

Ascorbic acid 0.05 kg

The composition characteristics of the received flour mixture of 100 g of product:

Energy: 1377.5 kJ

Protein: 21.5 g

Carbohydrate: 57.7 g

Fat: 0.84 g

Water content: 11.51%.

We used the flour mixture to make diabetic buns and rolls in the way described in examples 7 and 8.

Example 4: The production of bread flour

BL-55 wheat flour 59.3 kg

Gluten flour 21.9 kg

RL-90 rye flour 6.6 kg

Guar flour 5.9 kg

Salt 3.1 kg

Citopan 3.1 kg

Ascorbic acid 0.05 kg

The composition characteristics of the received diabetic flour mixture of 100 g of product:

Energy: 1385.2 kJ

Protein: 22.7 g

Carbohydrate: 57.0 g

Fat: 0.82 g

Water content: 11.6%. We used the flour mixture to make diabetic bread in the way described in example 10.

Example 5: The production of buns with additive mixture

BL-55 wheat flour 2060 g

Bun-roll additive mixture 1332 g

Yeast 108 g

Water 3500 ml

The components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 2 minutes, then quickly for 6 minutes. The temperature of the dough: 26-28° C. The resting time for the dough: 5 minutes. The dough was divided in a dividing machine and made into balls manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 20-30 minutes. The product was baked for 2 minutes at between 270-280° C, then for 20 minutes at between 210-215° C. From the above amounts we made 100 diabetic buns.

The composition characteristics of the buns made in this way: Energy content: 511 kJ each Protein: 8.95 g each Carbohydrate: 20.46 g each Fat: 0.3 g each

Example 6 The production of rolls with additive mixture

BL-55 wheat flour 2060 g

Bun-roll additive mixture 1332 g

Yeast 108 g

Water 3500 ml

The components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 2 minutes, then quickly for 6 minutes. The temperature of the dough: 26-28° C. The resting time for the dough: 5 minutes. The dough was divided in a dividing machine and made into rolls manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 30-40 minutes, they were decorated with a mixture of salt and cumin seeds. The product was baked for 2 minutes at between 270-280° C, then for 23 minutes at between 220-225° C. From the above amounts we made 100 diabetic rolls. The composition characteristics of the rolls made in this way: Energy content: 511 kJ each Protein: 8.95 g each Carbohydrate: 20.46 g each Fat: 0.3 g each

Example 7 The production of buns from flour mixture

Bun-roll flour mixture 3392 g

Yeast 108 g

Water 3500 ml

The components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 2 minutes, then quickly for 6 minutes. The temperature of the dough:

26-28° C. The resting time for the dough: 5 minutes. The dough was divided in a dividing machine and made into buns manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 20-30 minutes. The product was baked for 2 minutes at between 270-280° C, then for 20 minutes at between 210-215° C. From the above amounts we made 100 diabetic buns.

The composition characteristics of the buns made in this way:

Energy content: 511 kJ each

Protein: 8.95 g each

Carbohydrate: 20.46 g each

Fat: 0.3 g each Example 8 The production of rolls from flour mixture

Bun-roll flour mixture 3392 g

Yeast 108 g

Water 3500 ml

26-28° C. The resting time for the dough: 5 minutes. The dough was divided in a dividing machine and made into rolls manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 30-40 minutes, they were decorated with a mixture of salt and cumin seeds. The product was baked for 2 minutes at between 270-280° C, then for 23 minutes at between 220-225° C. From the above amounts we made 100 diabetic rolls.

The composition characteristics of the rolls made in this way:

Energy content: 511 kJ each

Protein: 8.95 g each

Carbohydrate: 20.46 g each

Fat: 0.3 g each

Example 9 The production of bread with additive mixture

BL-55 wheat flour 19.1 kg

Bread flour additive mixture 12.4 kg

Yeast 1 kg

Water 32.5 litre

The components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 1 minute, then quickly for 4 minutes. The temperature of the dough: 26-28° C. The resting time for the dough: 5 minutes. The dough was divided in a dividing machine and made into loaves manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 30-40 minutes. The product was baked for 5 minutes at between 270-280° C, then for 45 minutes at between 210-215° C. From the above amounts we made 116 0.5 kg diabetic loaves of bread. The composition characteristics of the bread made in this way per 100 g: Energy content: 936 kJ Protein: 16.8 g Carbohydrate: 37.2 g Fat: 0.8 g

Example 10 The production of bread from flour mixture

Bread flour mixture 31.5 kg

Yeast 1 kg

Water 32.5 litre

The components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 1 minute, then quickly for 4 minutes. The temperature of the dough:

26-28° C. The resting time for the dough: 5 minutes. The dough was divided in a dividing machine and made into loaves manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 30-40 minutes. The product was baked for 5 minutes at between 270-280° C, then for 45 minutes at between 210-215° C. From the above amounts we made 116 0.5 kg diabetic loaves of bread.

The composition characteristics of the bread made in this way per 100 g:

Energy content: 936 kJ

Protein: 16.8 g

Carbohydrate: 37.2 g

Fat: 0.8 g

Example 11 The production of diabetic biscuits

Bun-roll flour mixture 500 g

Margarine 220 g Poliset tablets with a small amount of warm water 30

Full fat milk powder 20 g

Whole egg powder 10 g

Baking powder 10 g

Coconut aroma powder 10 g

Vanilla powder aroma 5 g

Water 80 g

The powder materials were mixed and a homogenous dough was made, then made into forms and baked.

Example 12 Diabetic sweet and savoury shortcrust biscuits

Bun-roll flour mixture 500 g

Powdered vegetable fat 100 g

Full fat milk powder 20 g

Whole egg powder 20 g

The above made into a dough with margarine, baking powder, salt and spices you get a savoury shortcrust biscuit, with margarine, baking powder and aromas you get a sweet shortcrust biscuit, with various added flavourings we made the dough as in the previous example of biscuit production and then baked them.

Claims

1. Bran-free diabetic flour or flour mixture for the production of baking industry products, especially bread, pastries, cakes characterised by that it contains 30-80 m% wheat flour, 15- 40 m% gluten flour, 2-10 m% guar flour and advantageously 5-15 m% rye flour, as well as known baking industry taste, aroma, state improver and other additives.

2. Procedure for the production of bran-free diabetic baking industry product, especially bread, pastries and cakes characterised by that the flour mixture or flour according to claim 1, water and known leavening additive material when required are made into products using known baking industry procedures.

3. Additive mixture for the production of bran-free diabetic baking industry products, especially bread, pastries, cakes characterised by that the additive mixture contains 20-60 m% gluten flour, 4-30 m% guar flour and advantageously 5-25 m% rye flour, as well as known baking industry taste, aroma, stabiliser and other additives as required.

4. Procedure for the production of bran-free diabetic baking industry products, especially bread, pastries, cakes characterised by that the additive mixture according to claim 3 is added to usual baking industry basic materials, and the finished product is made using known baking industry procedures.

5. Procedure according to claim 2 or 4 characterised by that when mixing all of the ingredients are placed in the mixing bowl at the same time, including the prescribed amount of water as well, the mixed dough is rested for a maximum of 5 minutes, raising takes place in a raising chamber with a relative humidity of advantageously between 75-100%, for between 30-40 minutes, at a temperature of between 34-40° C, baking takes place in a temperature- regulated oven containing saturated steam for approximately 2 minutes at an initial temperature of between 265-290° C, advantageously between 270-280° C, then for 15-60 minutes, advantageously between 25-50 minutes at a baking temperature of between 210-240° C, advantageously between 210-225° C, cooling takes place for 1-2.5 hours and distributed after packaging.