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.
Reexamination Certificate
2001-10-31
2004-03-16
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
06706305
ABSTRACT:
BACKGROUND
Insulin resistance is the inability of the body to control blood glucose with normal levels of insulin. Insulin resistance can advantageously be reduced by consumption of diets high in foods with low glycemic indexes. The glycemic index (GI), which is an indication of the effect of a particular food product on a person's blood sugar, is the area under the curve of the glucose response to a carbohydrate-containing food compared to either a specific glucose dose or a specific amount of white bread. A growing body of research has shown that diets based on low GI foods can reduce the risk of diabetes, heart disease and certain cancers, can improve blood glucose control in people with diabetes, can reduce high blood fat levels, and can be useful for weight control. Because bread is a staple item in many diets, it would be desirable to produce a bread product that has a low glycemic index while not significantly sacrificing the bread quality characteristics, including density, texture, flavor and nutrition. A low GI bread product is generally considered to have a GI value of about 55 or less, compared to, for example, white sandwich bread, which has a GI value of about 70 to 80, based on glucose having a GI value of 100.
SUMMARY
The present invention is directed to a baked bread product that has a low glycemic index and to a composition useful for making the bread product. As used herein, the term “bread product” is not limited to bread, but refers to other bread-type products, including rolls and bagels. In one embodiment, the invention is directed to a baked bread product comprising 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.
In another embodiment, the invention is directed to a composition useful for making a low glycemic index bread product. The composition comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The composition contains an amount of grain, nuts, and/or seeds of sufficient size so that at least about 20 wt. % of the total of the grain, nuts and/or seeds in the composition is retained by a sieve having a 12 US mesh sieve size.
DETAILED DESCRIPTION
The present invention is directed to a baked bread product that has a low glycemic index and to a composition useful for making a low glycemic index bread product. The low glycemic index bread product according to the invention contains 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 0.4 wt. % on a 42% moisture basis.
The composition useful for making the bread product contains a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The composition is sufficiently coarse such that at least about 20 wt. %, preferably at least about 40 wt. %, of the total of any grain, nuts and seeds (which excludes whole wheat flour) in the composition is retained by sieve having a 12 US mesh sieve size.
The wheat flour product comprises whole wheat flour and/or wheat flour. Preferably the wheat flour product comprises at least about 50 wt. % whole wheat flour, more preferably at least about 100 wt. % whole wheat flour, based on the total weight of the wheat flour product (i.e., the total amount of flour in the baked bread product or the bread composition). The wheat flour product is included in the baked bread product in an amount preferably ranging from about 30 wt. % to about 50 wt. %, more preferably from about 40 wt. % to about 45 wt. %. If desired, the composition and bread product can further comprise one or more other flours, including rye flour, whole grain rye flour, durum flour, whole grain durum flour, barley flour, whole grain barley flour, oat flour, whole grain oat flour, spelt and whole grain spelt flour.
Whole wheat flour is particularly preferred because it is higher in fiber than, for example, wheat flour or rye flour. The baked bread product of the invention preferably contains at least about 6 wt. %, more preferably at least about 7 wt. %, still more preferably from about 7.2 wt. % to about 8.5 wt. %, yet more preferably about 7.9 wt. % total dietary fiber, on a 42% moisture basis, which is based on the total moisture content of the baked bread product. Additionally, the bread product preferably has a soluble fiber content of at least about 0.8 wt. %, more preferably at least about 1.0 wt. %, still more preferably from about 1.0 wt. % to about 1.6 wt. %, even more preferably about 1.3 wt. %, on a 42% moisture basis. The total insoluble fiber content of the baked bread product preferably ranges from about 6.0 to about 6.9 wt. %. The baked bread product has a total beta-glucan content of at least about 0.2 wt. %, more preferably from about 0.4 to about 0.8 wt. %, on a 42% moisture basis.
The bread composition preferably has a total soluble fiber content of at least about 0.7 wt. %, more preferably at least about 0.9 wt. %, still more preferably from about 0.9 wt. % to about 1.4 wt. %, even more preferably about 1.1 wt. %. The composition preferably has a total beta-glucan content of at least about 0.2 wt. %, more preferably at least about 0.4 wt. %.
Whole wheat flour contains more dietary fiber than wheat flour. Accordingly, to the extent that the amount of whole wheat flour in the wheat flour product decreases, it is desirable to supplement the bread product and composition with one or more sources of processed fiber, including, but not limited to, oats, soy, corn, wheat, barley, peas and cottonseed. In one preferred embodiment, the composition and bread product include soy protein concentrate or soy protein isolate extruded into crisp pieces, clusters or nuggets. In addition, or in the alternative, the fiber content of the bread product or composition can be increased by increasing the amount of grain/seed sources of soluble fiber, which are discussed in more detail below.
The presence and type of the soluble fiber in the bread can cause the bread to be digested slower, and thus increasing the amount of certain types of soluble fiber can aid in decreasing the GI index of the bread. Notably, more viscous soluble fiber sources have been found to be more beneficial in aiding to lower the GI index. However, in selecting the desired amount of soluble fiber in the bread, it should be recognized that there is a tradeoff between lowering the GI value and enhancing the bread quality characteristics, namely, reducing the density of the bread. For example, a bread having 1.6% soluble fiber would likely have a lower GI value than a bread having 1.3% soluble fiber, but the 1.3% soluble fiber bread would be less dense. When the baked bread product of the invention is in the form of bread or a roll, preferably it has a density (specific volume) from about 3.5 to about 4.5 cc/gram, more preferably from about 3.5 to about 4.0 cc/gram. When the baked bread product is in the form of a bagel, preferably it has a density from about 2.5 to about 3.5 cc/gram, more preferably from about 2.75 to about 3.25 cc/gram.
To improve the bread quality characteristics, including the GI value, the bread includes both a grain/seed source of soluble fiber and a processed source of soluble fiber. If only a processed source of soluble fiber is included, a relatively large amount would need to be used to achieve the desired soluble fiber content, thereby reducing the bread quality.
The grain/seed source of soluble fiber is any grain-type, nut-type or seed-type source of soluble fiber or a mixture thereof. Examples of suitable grain-type and seed-type sources of soluble fiber include wheat, rye, oats, barley (such as standard barley and waxy hulless barley, for example, the merlin, waxbar and pr
Arndt Elizabeth A.
Hinchik John R.
Wolt Michael J.
Bingham & McCutchen LLP
ConAgra Foods Inc.
Tran Lien
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