High satiety index bread

Details High satiety index bread High satiety index bread

2006-01-10

2006-01-10

Tran, Lien (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

C426S094000, C426S615000, C426S618000

Reexamination Certificate

active

06984407

ABSTRACT:
A baked bread product having an increased or high satiety index (SI) is provided. The high SI baked bread product ingredients include a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The bread product has a total soluble fiber content of at least about 0.8 wt. % on a 42% moisture basis and a total beta-glucan content of at least about 0.2 wt. % on a 42% moisture basis. The high SI bread produce may also have a low glycemic index (GI).

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