FR2588159A1 - Diet bread for diabetics - Google Patents
Diet bread for diabetics Download PDFInfo
- Publication number
- FR2588159A1 FR2588159A1 FR8515285A FR8515285A FR2588159A1 FR 2588159 A1 FR2588159 A1 FR 2588159A1 FR 8515285 A FR8515285 A FR 8515285A FR 8515285 A FR8515285 A FR 8515285A FR 2588159 A1 FR2588159 A1 FR 2588159A1
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- FR
- France
- Prior art keywords
- bread
- weight
- flour
- diet
- infusion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
Description
PAIN DE REGIHE POUR DIABéTIQUE
La présente invention se rapporte à un pain de régime pour diabétique, qui se caractérise par une teneur particulièrement basse en glucose.REGIHE BREAD FOR DIABETICS
The present invention relates to a diet bread for diabetics, which is characterized by a particularly low glucose content.
On connart les graves incidences de la teneur du sucre dans le sang chez les diabétiques, teneur qui est directement dépendante de la quantité de sucre absorbée. We know the serious consequences of the level of sugar in the blood in diabetics, a level which is directly dependent on the amount of sugar absorbed.
Or, le pain, qui constitue souvent une alimentation de base et en tout cas un aliment d'accompagnement important, contient des quantités non négligeables de glucose. However, bread, which often constitutes a basic food and in any case an important accompanying food, contains significant amounts of glucose.
L'invention vise précisément à résoudre cette difficulté en proposant un pain de régime pour diabétique. Ce pain se caractérise par la composition suivante, avant cuisson - infusion choisie dans le groupe comprenant les infusions de reines 1 à 2 parties des prés, de feuilles d'olivier pondérales et de feuilles d'arielle, - farine de blé additionnée de 1,2 à 1,5 5 à 12 % pondéraux de gluten, partie pondérale - sel et levure, selon besoin. The invention aims precisely to solve this difficulty by proposing a diet bread for diabetics. This bread is characterized by the following composition, before baking - infusion chosen from the group comprising infusions of queens 1 to 2 parts of meadows, olive leaves by weight and ariella leaves, - wheat flour added with 1, 2 to 1.5 5 to 12% by weight of gluten, part by weight - salt and yeast, as required.
Ce pain de régime, ainsi que l'ont montré les analyses, comprend une teneur en glucose qui n'est que de l'ordre de 20 à 30 4 de celle d'un pain ordinaire. Malgré cela, il a un qott très agréable et rappelle précisément celui du pain ordinaire. This diet bread, as the analyzes have shown, comprises a glucose content which is only of the order of 20 to 30 4 that of an ordinary bread. Despite this, it has a very pleasant qott and precisely recalls that of ordinary bread.
De préférence. l'infusion ou tisane comprend les trois ingrédients mentionnés ci-dessus, avantageusement en proportions 40/20/40. Ces ingrédients sont reconnus en homéopathie comme contrecarrant l'assimilation du glucose par l'organisme. Preferably. the infusion or herbal tea comprises the three ingredients mentioned above, advantageously in 40/20/40 proportions. These ingredients are recognized in homeopathy as counteracting the assimilation of glucose by the body.
L'infusion peut être utilisée telle qu'elle a été préparée, ou après réduction à demi-volume. The infusion can be used as prepared, or after reduction to half volume.
La farine étuvée est de préférence une farine étuvée par ventilation, par exemple une farine nO 11 absorbant de 70 à 72 x de liquide, comparativement à une farine ordinaire nO 15 absorbant 63 t de liquide. A cette farine de blé étuvée, on aioute entre 5 et 12 X pondéraux de gluten, de préférence 6 %. The parboiled flour is preferably a flour parboiled by ventilation, for example a flour No. 11 absorbing from 70 to 72 × of liquid, compared to an ordinary flour No. 10 absorbing 63 t of liquid. With this parboiled wheat flour, we add between 5 and 12% by weight of gluten, preferably 6%.
La préparation du pain se fait selon les méthodes classiques de la boulangerie, et, si on le désire, on peut procéder au levage de la pâte en meuble froid. The bread is prepared according to conventional bakery methods, and, if desired, the dough can be lifted in cold furniture.
Comme un pour un pain traditionnel, on ajoute du sel et la quantité de levure nécessaire. Like a traditional bread, add salt and the amount of yeast needed.
L'invention est illustrée dans l'exemple suivant
Exemple
Préparation de la tisane
On prépare une infusion de 20 g de reines des prés, 10 g d'olivier en feuilles et 20 g d'arielle en feuilles dans 2 litres d'eau à ébulition, puis on poursuit l'ébulition pour réduire le volume de moitié et obtenir 1 litre de tisane réduite. Après refroidissement, on filtre pour clarification.The invention is illustrated in the following example
Example
Preparation of herbal tea
We prepare an infusion of 20 g of meadow queens, 10 g of olive leaves and 20 g of green leaf in 2 liters of boiling water, then continue boiling to reduce the volume by half and obtain 1 liter of reduced herbal tea. After cooling, it is filtered for clarification.
Préparation du pain
A 1,75 kg de farine étuvée comprenant 6 4 de gluten, 12 g de levure et 25 g de sel, on ajoute 1 litre de tisane réduite, puis on pétrit comme un pain normal.Bread preparation
To 1.75 kg of parboiled flour comprising 6 4 of gluten, 12 g of yeast and 25 g of salt, 1 liter of reduced herbal tea is added, then kneaded like normal bread.
On laisse ensuite pointer (reposer la pâte) pendant 1 heure puis on façonne en pitons et on laisse lever au maximum (environ 3 heures). Le pétrissage et le coulage ont été effectués à la température de base de 580 C, ce qui veut dire que si le local se trouve à 200 C et la farine à cette même température de 200 C, le coulage s'effectue à 180 C pour obtenir la température de base de 580 C (20 + 20 + 18). On remarquera qu'aucun agent améliorant ni d'eau supplémentaire n'est ajoutée. Enfin on cuit les pâtons et on les laisse refroidir. Ceux-ci s'avèrent d'un gott très agréable, proche d'un pain ordinaire.Then leave to stand (rest the dough) for 1 hour then shape into pitons and let rise as much as possible (about 3 hours). The kneading and pouring were carried out at the base temperature of 580 C, which means that if the room is at 200 C and the flour at this same temperature of 200 C, the pouring is carried out at 180 C for obtain the base temperature of 580 C (20 + 20 + 18). It will be noted that no improving agent or additional water is added. Finally we bake the dough pieces and let them cool. These turn out to be very pleasant, close to ordinary bread.
On procède alors à l'analyse des sucres réducteurs compris dans ce pain, en comparaison avec un échantillon de pain ordinaire, ces sucres réducteurs étant exprimés en g de glucose pour 100 q de pain. We then proceed to analyze the reducing sugars included in this bread, in comparison with a sample of ordinary bread, these reducing sugars being expressed in g of glucose per 100 q of bread.
Le pain selon l'invention à une teneur en sucres réducteurs de 0,5 g/100 g comparativement à un pain d'ordinaire qui présente lui une teneur de 2,05 g/100 q. The bread according to the invention has a reducing sugar content of 0.5 g / 100 g compared to ordinary bread which has a content of 2.05 g / 100 q.
I1 semble qu'une partie du glucose soit éliminé à la cuisson, le pain perdant la moitié de son humidité. L'autre partie semble entraînée par les ingrédients compris dans l'infusion et être mal métabolisée par l'organisme. It seems that part of the glucose is eliminated during cooking, the bread losing half of its moisture. The other part seems to be driven by the ingredients included in the infusion and is poorly metabolized by the body.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8515285A FR2588159A1 (en) | 1985-10-08 | 1985-10-08 | Diet bread for diabetics |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8515285A FR2588159A1 (en) | 1985-10-08 | 1985-10-08 | Diet bread for diabetics |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2588159A1 true FR2588159A1 (en) | 1987-04-10 |
Family
ID=9323843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8515285A Pending FR2588159A1 (en) | 1985-10-08 | 1985-10-08 | Diet bread for diabetics |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2588159A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999038391A1 (en) * | 1998-01-30 | 1999-08-05 | Kerry Ingredients (Uk) Limited | Low-browning crumb |
| EP0937455A1 (en) * | 1998-02-19 | 1999-08-25 | B & T S.r.l. | Use of an extract from the leaves of olea europea as an antiradical |
| FR2887747A1 (en) * | 2005-06-29 | 2007-01-05 | Laimuns Lionel | Flavored pastry preparing method for manufacturing e.g. bread dough, involves preparing flavored aqueous liquid by infusion of flavoring plant such as rose, in water in order to obtain infused water |
| IT201700005243A1 (en) * | 2017-01-18 | 2018-07-18 | Atena S R L | METHOD FOR THE PRODUCTION OF A BAKED AND BAKED PRODUCT SO MUCH OBTAINABLE |
-
1985
- 1985-10-08 FR FR8515285A patent/FR2588159A1/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999038391A1 (en) * | 1998-01-30 | 1999-08-05 | Kerry Ingredients (Uk) Limited | Low-browning crumb |
| US6656516B1 (en) | 1998-01-30 | 2003-12-02 | Kerry Ingredients (Uk) Limited | Low-browning breadcrumb products |
| EP0937455A1 (en) * | 1998-02-19 | 1999-08-25 | B & T S.r.l. | Use of an extract from the leaves of olea europea as an antiradical |
| US6146637A (en) * | 1998-02-19 | 2000-11-14 | B & T S.R.L. | Use of an extract from the leaves of Olea Europea as an antiradical |
| US6361816B1 (en) | 1998-02-19 | 2002-03-26 | B & T S.R.L. | Use of an extract from the leaves of Olea Europea as an antiradical |
| EP1389465A3 (en) * | 1998-02-19 | 2004-03-31 | B & T S.r.l. | Use of an extract from the leaves of Olea Europaea as an antiradical |
| FR2887747A1 (en) * | 2005-06-29 | 2007-01-05 | Laimuns Lionel | Flavored pastry preparing method for manufacturing e.g. bread dough, involves preparing flavored aqueous liquid by infusion of flavoring plant such as rose, in water in order to obtain infused water |
| IT201700005243A1 (en) * | 2017-01-18 | 2018-07-18 | Atena S R L | METHOD FOR THE PRODUCTION OF A BAKED AND BAKED PRODUCT SO MUCH OBTAINABLE |
| WO2018134859A1 (en) * | 2017-01-18 | 2018-07-26 | Atena S.R.L. | Method to produce a bakery product and bakery product thus obtainable |
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