WO2003037105A8 - Low glycemic index bread - Google Patents

Low glycemic index bread

Info

Publication number
WO2003037105A8
WO2003037105A8 PCT/US2002/034886 US0234886W WO03037105A8 WO 2003037105 A8 WO2003037105 A8 WO 2003037105A8 US 0234886 W US0234886 W US 0234886W WO 03037105 A8 WO03037105 A8 WO 03037105A8
Authority
WO
WIPO (PCT)
Prior art keywords
glycemic index
low glycemic
product
bread
baked
Prior art date
Application number
PCT/US2002/034886
Other languages
French (fr)
Other versions
WO2003037105A1 (en
Inventor
Michael J Wolt
Elizabeth A Arndt
John R Hinchick
Original Assignee
Conagra Foods Inc
Michael J Wolt
Elizabeth A Arndt
John R Hinchick
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
Application filed by Conagra Foods Inc, Michael J Wolt, Elizabeth A Arndt, John R Hinchick filed Critical Conagra Foods Inc
Priority to CA002454394A priority Critical patent/CA2454394A1/en
Priority to AU2002350077A priority patent/AU2002350077A1/en
Publication of WO2003037105A1 publication Critical patent/WO2003037105A1/en
Publication of WO2003037105A8 publication Critical patent/WO2003037105A8/en

Links

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
    • 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
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • 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
    • A21D2/364—Nuts, e.g. cocoa

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A low glycemic index baked bread product is provided. The baked breat product comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fibre. The bread product has a total soluble fibre 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.
PCT/US2002/034886 2001-10-31 2002-10-31 Low glycemic index bread WO2003037105A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CA002454394A CA2454394A1 (en) 2001-10-31 2002-10-31 Low glycemic index bread
AU2002350077A AU2002350077A1 (en) 2001-10-31 2002-10-31 Low glycemic index bread

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/001,464 US6706305B2 (en) 2001-10-31 2001-10-31 Low glycemic index bread
US10/001,464 2001-10-31

Publications (2)

Publication Number Publication Date
WO2003037105A1 WO2003037105A1 (en) 2003-05-08
WO2003037105A8 true WO2003037105A8 (en) 2003-06-05

Family

ID=21696153

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2002/034886 WO2003037105A1 (en) 2001-10-31 2002-10-31 Low glycemic index bread

Country Status (4)

Country Link
US (2) US6706305B2 (en)
AU (1) AU2002350077A1 (en)
CA (2) CA2369207C (en)
WO (1) WO2003037105A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007063349A1 (en) * 2005-11-29 2007-06-07 Diabet Trade Kft. Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals

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US6706305B2 (en) * 2001-10-31 2004-03-16 Conagra Foods Inc. Low glycemic index bread
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US20070082092A1 (en) * 2005-08-26 2007-04-12 General Mills, Inc. Whole grain products made with whole grain durum wheat
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RU2596849C1 (en) * 2015-08-12 2016-09-10 Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои" Method for preparation of bakery products with increased nutritive and biological value
CN108770343A (en) 2015-12-04 2018-11-06 达纳－法伯癌症研究所公司 The vaccine inoculation using 3 structural domains of MICA/B α for treating cancer
ITUB20160772A1 (en) * 2016-02-16 2017-08-16 Valle Fiorita Catering S R L NEW LACTOBACILLUS STRAINS, RELATED TO THE PRODUCTION OF BAKERY PRODUCTS, AND RELATED METHODS FOR THE PRODUCTION OF BAKERY PRODUCTS
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Publication number Priority date Publication date Assignee Title
WO2007063349A1 (en) * 2005-11-29 2007-06-07 Diabet Trade Kft. Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals

Also Published As

Publication number Publication date
US20040170738A1 (en) 2004-09-02
US6984407B2 (en) 2006-01-10
US20030082287A1 (en) 2003-05-01
CA2369207A1 (en) 2003-04-30
CA2369207C (en) 2011-03-01
US6706305B2 (en) 2004-03-16
WO2003037105A1 (en) 2003-05-08
CA2454394A1 (en) 2003-05-08
AU2002350077A1 (en) 2003-05-12

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