WO2007056802A1 - Produit de type pain blanc de faible ig - Google Patents

Produit de type pain blanc de faible ig Download PDF

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Publication number
WO2007056802A1
WO2007056802A1 PCT/AU2006/001707 AU2006001707W WO2007056802A1 WO 2007056802 A1 WO2007056802 A1 WO 2007056802A1 AU 2006001707 W AU2006001707 W AU 2006001707W WO 2007056802 A1 WO2007056802 A1 WO 2007056802A1
Authority
WO
WIPO (PCT)
Prior art keywords
white bread
baked
baked white
bread
content
Prior art date
Application number
PCT/AU2006/001707
Other languages
English (en)
Inventor
Jeffry Parker
Halil Faiz
Original Assignee
George Weston Foods Limited
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from AU2005906325A external-priority patent/AU2005906325A0/en
Application filed by George Weston Foods Limited filed Critical George Weston Foods Limited
Priority to AU2006315073A priority Critical patent/AU2006315073A1/en
Publication of WO2007056802A1 publication Critical patent/WO2007056802A1/fr

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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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums

Definitions

  • This invention relates to nutritious food products, more particularly a lowered glycaemic index (GI) white bread product having a GI of less than about 65, preferably a GI of about 55 or less, that retains the characteristics usually associated with traditional white bread.
  • GI lowered glycaemic index
  • Bread is one of the key foodstuffs in the diet of countless peoples around the world. Bread is rich in carbohydrates, which are an important source of energy and are a vital component of a healthy eating plan. Bread, and for that matter cereals, are all rich in carbohydrates. They also contain protein, vitamins and minerals that are essential for good health.
  • Bread is often made from a wheat flour dough that is cultured with yeast, allowed to rise and is finally baked in an oven. Owing to its high levels of gluten (which gives the dough sponginess and elasticity) wheat is the most common grain used in the preparation of bread, but bread is also made from flour of rye, barley, maize (or corn) and oats, usually but not always in combination with wheat flour.
  • gluten which gives the dough sponginess and elasticity
  • White bread is made from the flour containing only the central core of the grain (endosperm), whereas brown bread is made with endosperm and 10% bran, wholemeal or whole wheat bread is made from the whole of the grain and wholegrain bread is white bread with added wholegrains to increase the fibre content.
  • Whole wheat or wholemeal flour contains bran, germ and ground endosperm of the wheat kernel. Roller- milling separates the bran and the germ from the endosperm, and the three components actually have to be reconstituted to produce whole wheat flour.
  • This flour In this flour the germ and bran are visible in the flour as minute brown flecks.
  • This flour may also be known as Graham flour. Consumer preference in many Western societies is distinctly oriented towards white bread which is soft, of high volume, has a soft crust, and is easily consumed. Whilst wholemeal, wholegrain and rye breads may be more nutritious, the preference of children and most adults is for white bread.
  • Glycaemic Index measures a food's impact on blood sugar.
  • High GI foods greater than 70
  • white bread, cakes and biscuits dramatically spike blood sugar levels
  • lower GI carbohydrates including most vegetables and legumes, have a smaller effect.
  • the Glycaemic Index is a measure of carbohydrate quality according to its ability to raise blood glucose levels when compared to a standard, usually glucose.
  • the current standard for measurement requires intake of a portion of a carbohydrate-rich food, containing 50g of digestible carbohydrate, by a minimum of 10 overnight-fasted persons. Blood glucose levels are followed during the subsequent two to three hours. The area under the blood glucose curve is then compared to that seen after consuming the reference food (typically 5Og of glucose). Equivalent amounts of digestible carbohydrate are given in each trial. Particularly in view of the small number of subjects (ten) required for the GI test as specified in the draft Australian Standard DR 05435 there may be some variability in test results. More reliable GI testing results can be obtained by increasing the number of subjects, for example up to 50 people.
  • Carbohydrate-rich foods with a high GI give a more rapid rise in blood glucose than carbohydrate-rich meals or other meals with a low GI. Moreover, the low GI meal results in a blood glucose response that is prolonged compared to that seen after the meal with a high GI food, which is beneficial for health.
  • Diabetes is characterised by a decrease in insulin production or a reduced cellular responsiveness to this hormone. Diabetes results in high blood sugar levels that are directly related to the latent serious complications seen in this disease.
  • Use of foods with low glycaemic indices can improve control of blood glucose.
  • white bread and starchy high GI foods may be linked to the development of diabetes. Obesity is rapidly becoming a major global problem and the cause of disability and early death for hundreds of millions of people. Current estimates suggest that the world will have 250,000,000 Diabetes Type II patients by 2025. Because foods with low GI are digested more slowly than those with high GI, low GI goods give a sense of satiety for an extended period of time. Thus, there is the prospect of reducing the drive to eat through the use of low GI foods. Further, the amount of insulin released is reduced by consuming low GI foods, which assists in the metabolism of body fat.
  • US Patent 6,706,305 (WoIt) describes a lower GI bread which in addition to wheat flour, particularly at least 50% whole wheat flour, contains a grain/seed source of fibre in the form of a grains/seeds such as oats, corn, rice, flax seeds and sunflowers seeds, and nuts such as almonds, hazelnuts, walnuts and pecans.
  • a grain/seed source of fibre such as oats, corn, rice, flax seeds and sunflowers seeds
  • nuts such as almonds, hazelnuts, walnuts and pecans.
  • Such bread products with their content of grains and seeds and whole wheat flour, and consequent texture, density, reduced loaf volume, granular character and crunchy mouthfeel are significant drawbacks to many consumers who prefer the characteristics of soft, high volume, grain free traditional white bread.
  • a leavened baked white bread having a low GI of about 55 or less, comprising added ingredients:
  • non-starch polysaccharide in an amount of between about 0.5% to about 6% by weight of the baked white bread; wherein the baked white bread has a soluble fibre content of at least about 0.5% on the basis of 40% water content, maltose content of less than about 5%, and a specific volume of about 3-9 cmVg; the baked white bread being substantially free from grains, nuts, seeds and bran.
  • the baked white bread has digestible carbohydrate content between about 25% to about 50%, most preferably between about 40% to about 50%.
  • a composition suitable for making a baked white bread having a low GI of about 55 or less comprising added ingredients: (a) white flour; (b) non-starch polysaccharide in an amount of between about 0.5% to about 6% by weight of the baked white bread; wherein baked white bread formed therefrom has a soluble fibre content of at least about 0.5% on the basis of 40% water content, maltose content of less than about 5%, and specific volume of about 3-9 cmVg; the composition being substantially free from grains, nuts, seeds and bran.
  • a leavened baked white bread having a low GI of between about 45 to about 55, comprising added ingredients:
  • the baked white bread has a soluble fibre content of at least about 0.5% on the basis of 40% water content, total edible fat content of 0.5% to 3%, digestible carbohydrate content between about 40% to about 50%, maltose content of less than about 5%, and a specific volume of about 4-6 cm 3 /g; the baked white bread being substantially free from grains, nuts, seeds and bran.
  • a method of producing a leavened baked white bread having a low GI of about 55 or less which involves mixing ingredients comprising: (a) white flour; (b) non-starch polysaccharide in an amount of between about 0.5% to about 6% by weight of the baked white bread;
  • the baked white bread has a soluble fibre content of at least about 0.5% on the basis of 40% water content, maltose content of less than about 5%, and a specific volume of about 3-9 cm 3 /g; the baked white bread being substantially free from grains, nuts, seeds and bran.
  • Embodiments of a baked white bread having a lowered GI of less than about 65, preferably about 55 or less, are described. Such bread has a lowered GI compared to white or sandwich breads, which generally have a GI of at least 70 or more.
  • the bread products of the invention offer all the advantages to a consumer of traditional white bread, such as softness, volume, pleasant texture and taste, soft crust and absence of grains, nuts, seeds and bran in the bread product, whilst at the same time possessing a low, or at least lowered, GI.
  • a baked white bread having a low GI of less than about 65, preferably less than about 55 comprising: (a) white flour; (b) non-starch polysaccharide; (c) and optionally, edible fat; wherein the baked white bread has a soluble fibre content of at least about 0.5% on the basis of 40% water content, maltose content of less than about 5%, and a specific volume of 3-9 cm 3 /g.
  • the bread preferably has digestible carbohydrate content between about 25% to about 50%, preferably between about 40% to about 50%. Digestible carbohydrate may, for example, be calculated by difference (100 - [%water + %fat + %protein + %ash +% total dietary fibre]).
  • the resultant white bread product may be produced on a large commercial manufacturing scale, with a low GI and all the properties of softness, loaf volume, pleasant taste, delicate crust and absence of grains, nuts, seeds and bran which many consumers prefer.
  • compositions for making bread products according to a first aspect of this invention relate to compositions for making bread products according to a first aspect of this invention; for example to unbaked compositions or doughs, for production of the bread.
  • Glycaemic Index - Is a measure of carbohydrate quality according to its ability to raise blood glucose levels when compared to a standard, usually glucose.
  • Flour - White flour contains substantially only ground endosperm of the wheat kernel, and includes very little or none of the bran, the outer covering of the grain, and the grain contained inside the kernel.
  • Whole wheat flour by contrast contains a reconstituted material where the separated bran, grain and endosperm are recombined to give a flour of high bran content. It is worth noting, however, that the amount of bran in white flour varies from country to country.
  • the level of bran in flour is usually quantified by measuring ash content.
  • the ash content in white flour may vary between about 0.3% to around 1%.
  • the ash content is usually about 0.4% and in Australia it is usually in the range of 0.5% to 0.7%.
  • wholemeal flours in Australia have a higher ash content usually in the range of 1.1% to 1.4%.
  • Soluble fibre - Carbohydrate which is not digestible by the human digestive tract, but is fermented by gut bacteria.
  • White flour contains the ground endosperm of the grain and is a white, pure flour with the bulk of the bran or germ of the grain removed such that the ash content of the flour is usually less than 0.75%, preferably less than 0.70% and even more preferably less than 0.66%. This is in distinct contrast to whole wheat flour, otherwise known as wholemeal flour, which contains all of the bran and germ content of the flour grain.
  • the white flour used in the present invention preferably has a particle size less than about 600 ⁇ m, more preferably between about 90 ⁇ m to about 500 ⁇ m, or mixtures of flours within those ranges. Flour having a particle size of about 500 ⁇ m is generally referred to as semolina.
  • the white flour eg.
  • baker's wheat flour used in this invention may contain from 0 to 100% semolina, such as 10% to 100%, 20% to 100%, 30% to 100%, 40% to 100%, 50% to 100%, 60% to 100%, 70% to 100%, 80% to 100%, 90% to 100% and 100% semolina.
  • White flour such as standard baker's wheat flour generally has a particle size of between about 90 ⁇ m and 180 ⁇ m, and such flour may be utilised, or mixtures thereof with semolina in proportions already mentioned, or mixtures of white flour having a particle size generally from about 180 ⁇ m to about 500 ⁇ m.
  • semolina is incorporated within the product it may be necessary to alter proportions of other components, for example because relative to standard baker's wheat flour the semolina absorbs less water. In this case it may be appropriate to add additional non-starch polysaccharide, which increases water absorption.
  • Non-starch polysaccharides include one or more polysaccharides, such as a mixture of two or more non-starch polysaccharides.
  • Non-starch polysaccharides according to the present invention are food grade non-starch polysaccharides, including processed forms of gums, plant and microbial polysaccharide extracts, polysaccharide extracts from grains (such as barley, oats), and polysaccharide extracts from seaweeds, all of which are widely commercially available and find various diverse uses in the food industry.
  • Non-starch polysaccharides include, but are not limited to, guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psyllium, arabic, acacia, gellan, glucans such as ⁇ - glucan, carrageenans, oat and barley fibre.
  • Non-starch polysaccharides are preferably added in appropriate quantity to give an amount of about 0.5% to 6%, preferably 1% to 6%, more preferably 1 % to 4% of a baked white bread product.
  • the white bread product comprises a soluble fibre content of at least about 0.5% on a 40% water content basis, this being the total moisture content of the baked bread product, preferably 0.5% to 4%, more preferably 1% to 3%, and still more preferably 1% to 2.5%.
  • Soluble fibre content of the baked bread may be determined for example by the method of AOAC 32.1.17 Official Method 991.43 (17 th Ed, 2000), Association of Official Analytical Chemists, Washington DC, USA.
  • Edible fats including edible fats, oils and lipids and lipid containing or mimicking agents
  • these include vegetable oils, (including canola, soy, corn, olive, palm, coconut, and peanut), hydrogenated fats, butter, margarine, tallow, lard, eggs, marine oils (eg. fish oils), emulsifiers, fat mimics, hydrated monoglycerides and mixtures thereof.
  • the edible fat (including fat present in other ingredients of the product such as the flour) is present in the white bread product in an amount between 0 and 8%, preferably about 0.5% to about 5%, preferably 0.5% to 3% and most preferably greater than about 2.1%.
  • the total amount of edible fat within the baked product can be determined by the technique of solvent extraction with acid hydrolysis (see AOAC Official methods, 922.006, 945.44 (17 th Ed, first revision, 2002), Association of Official Analytical Chemists, Washington DC, USA).
  • Maltose content of a baked bread product is a measure of enzymic digestion during the bread making process.
  • the white bread product according to the present invention has a maltose content of less than about 5%, for example from about 0.5% to about 5%, 0.5% to about 4.5%, 1% to about 3.5.
  • a figure of about 5% or less maltose content is indicative of significant amylolytic enzymic degradation during the bread manufacturing process.
  • the maltose content of the baked product can be determined by high performance liquid chromatography (HPLC) (see AACC Method 80-04 (10 th Ed, 2000), American Association of Cereal Chemistry, St. ' Paul, MN, USA or AOAC 44.4.13, Official Method, 977.20 (17 th Ed, second revision, 2003), Association of Official Analytical Chemists, Washington DC, USA.).
  • the specific volume of a loaf of bread or bakery product is a measure of the density of the crumb of the bakery product, particularly a loaf of bread.
  • White bread is characterised by a light and fluffy crumb, associated with a high volume expanded crumb.
  • the volume of a loaf of bread or more properly its specific volume is measured as the volume of the loaf divided by weight of bread.
  • the specific volume of the bread product according to the present invention is from 3 to 9 cm 3 /g, more preferably between 4 to 6 cm 3 /g, which is characteristic of a light and fluffy high volume white bread product.
  • Bread product specific volume is readily calculated as: volume (cm 3 )/weight (g). Volume can be determined by image analysis or seed displacement, for example.
  • the crumb of the baked white bread is white. That is, it has a generally white appearance and to the naked eye is generally visibly free from bran specks, nuts, seeds and grains.
  • the crumb of the baked bread of the invention has a CIE L*-b* value, such as measured using the HunterLab CIE colour scale (HunterLab, Insight on Color, July 1-15, 1996, Vol. 8, No. 7), greater than 66, more preferably between 68 and 74; as characteristic of a demonstrably visible white bread.
  • the colour of the white bread product is fully consonant with the white bread texture, taste and appearance.
  • the white bread product according to the invention has a lowered GI of about 65 or less, preferably a low GI of 55 or less, and more preferably a GI of between about 45 and about 55.
  • GI of the bread can be determined by adopting the Standards Australia draft standard DR 05435.
  • the low GI white bread according to the present invention retains its low GI status when manufactured in a modern continuous baking process.
  • the white bread product of the present invention has significant softness after production, for example, with examples of the softness of the bread of the invention including a softness of about 0.8 - 2 N, preferably 1 - 1.2 N on one day of shelf life, and a softness of about 2 - 3 N, preferably 2 - 2.5 N on five days of shelf life, following packaging in a typical polythene bag. Softness can for example be measured by force penetration using a
  • the white bread product includes but is not limited to square, lidded tin breads, unlidded breads such as high top breads, and free standing breads such as cobs and viennas, rolls, bagels, hamburger buns, baguettes, Italian and Turkish style breads such as foccacia ciabatta and pide, and Asian style breads such as steamed buns.
  • the bread composition preferably contains standard suitable bread ingredients, including yeast, wheat gluten, salt, soy flour, vitamins, minerals, gluten and other proteins, antioxidants, sweeteners and emulsifiers.
  • dough conditioners such as enzymes
  • preservatives can be included in the bread composition, as it will be understood by one of ordinary skill in the art.
  • the baked bread product in accordance with this invention may be made by standard bread manufacturing means, including the conventional sponge and dough methodology, and straight dough methodology, particularly manufactured in a standard continuous baking process.
  • the sponge and dough method may produce breads with an improved flavour and improved shelf-life characteristics compared to breads made by the straight dough method.
  • a two-stage mixing process is used. First, part of the ingredients (a portion of the total flour, yeast and water) of a bread composition are mixed to form a "sponge" and allowed to ferment for an appropriate time, such as 3 to 4 hours at 2O 0 C at atmospheric or controlled humidity (such as 80% to 90% relative humidity). After the sponge fermentation stage is completed, the remainder of the ingredients are added to the sponge, and a dough is then formed by mixing. The dough is mixed at a suitable speed and for a suitable time to develop the dough product. Following a rest period, the dough is mechanically divided into pieces, rounded and machine moulded.
  • the moulded dough pieces are placed in an appropriate container for the respective dough weight, and proved at around 25 0 C to 45 0 C and 70% to 90% humidity.
  • the containers are loaded into an oven and baked at 200 0 C to 23O 0 C for about 20 to 30 minutes, this depending on the weight of the dough and the oven type, and bread form, as would be understood by one skilled in the art.
  • Following baking the bread is removed from the container and allowed to cool, for example for 1 to 2 hours, before being bagged.
  • all of the ingredients for the bread are mixed into a dough in a single mixing step without formation of a sponge.
  • the dough is fermented for a suitable period of time, such as from about 20 minutes to about 20 hours, more preferably about 1 - 4 hours.
  • the dough is then divided, weighed and processed as described above for the sponge and dough method.
  • the dough can be chilled or frozen before baking.
  • Such dough can be transported from one site to another for baking or may be made available to consumers in the form of a chilled or frozen dough, such that the consumer can then bake the bread at a convenient time to thereby enjoy fresh baked bread.
  • the present invention encompasses the preferably chilled or frozen dough composition and methods of producing the dough and the baked bread product. This invention will now be described with reference to the following non-limiting examples.
  • the dough was cut to desired weight and rounded
  • the rounds were optionally rested for 5 - 15 minutes
  • Loaves were then cooled, optionally sliced and packed.
  • Example 1 Low GI white bread using wheat flour, guar gum and ⁇ -glucan
  • the dough produced from Examples 1 to 3 was scaled at 820 g and baked in a standard 193B tin (volume 4.2 litres) with Hd.
  • the resulting loaves had a finished weight of 700 g and a specific volume of 6.
  • Examples 1 to 3 shown above were submitted to an accredited GI testing laboratory where 10 subjects, after fasting, ate a serve containing 50 g of digestible carbohydrate in each example then had their blood glucose levels monitored for two hours. Glucose response is measured against the subjects' response to a 50 g serve of glucose control. The area under the blood glucose versus time curve for 50 g of glucose is given the value of 100, the area under the blood glucose versus time curve for each other variant is then compared to the control, arriving at an individual GI. The results for 10 subjects are averaged (subjects with GI ⁇ >2 SD from the mean being excluded as outliers) to give the GI for each of the bread products.
  • Example 4 The GI of the resultant bread products shows that Examples 1 and 2 have a low GI, respectively 54 and 46.
  • Example 4 The control white flour bread of Example 3, which lacked the non- starch polysaccharide, had a high GI on standard testing of 76.
  • Example 4 The bread of Example 4 was visibly white, was determined to have a low GI of 52, soluble fibre content of 1.1%, digestible carbohydrate content of 42.7%, ash content of 0.48% and specific volume of 6 cmVg. It had texture, taste and mouthfeel consistent with a traditional white bread product.
  • Example 5 The bread of Example 5 was visibly white, was determined to have a low GI of 50, soluble fibre content of 1.1%, digestible carbohydrate content of 44.3%, ash content of 0.38% and specific volume of 6 cm 3 /g. It had texture, taste and mouthfeel consistent with a traditional white bread product.

Abstract

La présente invention porte sur un produit de type pain blanc de faible IG, sur une préparation adaptée à sa fabrication et sur une méthode de production dudit produit. Le pain blanc cuit présente des caractéristiques associées à un pain blanc traditionnel ainsi qu'un IG diminué, inférieur à environ 65, préférentiellement d’environ 55 ou moins, et comprend les ingrédients ajoutés suivants : (a) farine blanche ; (b) polysaccharide autre que l'amidon à une teneur comprise entre environ 0,5 % et environ 6 % en poids de pain blanc cuit ; et éventuellement, (c) matière grasse comestible ; le pain blanc cuit présentant une teneur en fibres solubles d'environ au moins 0,5 % sur la base de 40 % de teneur en eau, une teneur en maltose inférieure à environ 5 %, et une masse volumique comprise entre environ 3 et 9 cm3/g ; le pain blanc ne contenant sensiblement pas de céréales, noix, graines ou son.
PCT/AU2006/001707 2005-11-15 2006-11-15 Produit de type pain blanc de faible ig WO2007056802A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2006315073A AU2006315073A1 (en) 2005-11-15 2006-11-15 Low GI white bread product

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US73632405P 2005-11-15 2005-11-15
AU2005906325A AU2005906325A0 (en) 2005-11-15 Nutritious food product
AU2005906325 2005-11-15
US60/736,324 2005-11-15

Publications (1)

Publication Number Publication Date
WO2007056802A1 true WO2007056802A1 (fr) 2007-05-24

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011006949A1 (fr) 2009-07-17 2011-01-20 Puratos N.V. Produit panifié à faible indice glycémique, mais à forte teneur en fibres, en protéines et en inclusions
EP3398438A1 (fr) 2017-05-05 2018-11-07 Lantmännen Schulstad A/S Pain à la fraicheur prolongée
US11141429B2 (en) 2016-03-15 2021-10-12 American University Of Beirut Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight
CN114431270A (zh) * 2022-03-01 2022-05-06 福建达利食品科技有限公司 一种低gi值白扁豆面包及其加工方法
WO2023218061A1 (fr) * 2022-05-12 2023-11-16 Nofima As Procédé de production de pains levés à indice glycémique faible à moyen

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030082287A1 (en) * 2001-10-31 2003-05-01 Wolt Michael J. Low glycemic index bread
US20040028789A1 (en) * 2002-02-26 2004-02-12 Taryn-Lisa Molle Baking blend
EP1447013A1 (fr) * 2003-02-14 2004-08-18 Wacker-Chemie GmbH Procédé pour réduire l'index glycémique des aliments

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030082287A1 (en) * 2001-10-31 2003-05-01 Wolt Michael J. Low glycemic index bread
US6706305B2 (en) * 2001-10-31 2004-03-16 Conagra Foods Inc. Low glycemic index bread
US20040170738A1 (en) * 2001-10-31 2004-09-02 Wolt Michael J. High satiety index bread
US6984407B2 (en) * 2001-10-31 2006-01-10 Conagra Foods, Inc. High satiety index bread
US20040028789A1 (en) * 2002-02-26 2004-02-12 Taryn-Lisa Molle Baking blend
EP1447013A1 (fr) * 2003-02-14 2004-08-18 Wacker-Chemie GmbH Procédé pour réduire l'index glycémique des aliments

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011006949A1 (fr) 2009-07-17 2011-01-20 Puratos N.V. Produit panifié à faible indice glycémique, mais à forte teneur en fibres, en protéines et en inclusions
US11141429B2 (en) 2016-03-15 2021-10-12 American University Of Beirut Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight
EP3398438A1 (fr) 2017-05-05 2018-11-07 Lantmännen Schulstad A/S Pain à la fraicheur prolongée
CN114431270A (zh) * 2022-03-01 2022-05-06 福建达利食品科技有限公司 一种低gi值白扁豆面包及其加工方法
WO2023218061A1 (fr) * 2022-05-12 2023-11-16 Nofima As Procédé de production de pains levés à indice glycémique faible à moyen

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