WO2007056802A1

WO2007056802A1 - Low gi white bread product

Info

Publication number: WO2007056802A1
Application number: PCT/AU2006/001707
Authority: WO
Inventors: Jeffry Parker; Halil Faiz
Original assignee: George Weston Foods Limited
Priority date: 2005-11-15
Filing date: 2006-11-15
Publication date: 2007-05-24

Abstract

A low GI white bread product, a composition suitable for its manufacture and a method for its production. The baked white bread having characteristics associated with a traditional white bread and a lowered GI of less than about 65, preferably 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; and optionally, (c) 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 about 3-9 cm3/g; the baked white bread being substantially free from grains, nuts, seeds and bran.

Description

LOW GI WHITE BREAD PRODUCT

Field of the Invention

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.

Background of the Invention

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.

In the British Isles, the United States and Australia, and elsewhere, the most widely consumed type of bread is soft-textured white bread, with a thin crust, which is often sold ready sliced in packages. 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. 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), like white bread, cakes and biscuits, dramatically spike blood sugar levels, while 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. It has also been suggested that 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.

Wholegrain breads and wholemeal breads optionally containing added grain/seed sources of fibre have been put forward as lower GI alternatives to white bread. However, such products have met consumer resistance and the enduring preference for white bread.

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. 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. An unmet need exists for a low GI white bread that retains these desirable characteristics.

Summary of the Invention In a first aspect of the invention there is provided a leavened 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 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.

Preferably the baked white bread has digestible carbohydrate content between about 25% to about 50%, most preferably between about 40% to about 50%.

In accordance with another aspect of the invention, there is provided 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.

In another aspect of the present invention there is provided a leavened baked white bread having a low GI of between about 45 to about 55, comprising added ingredients:

(a) white flour; (b) non-starch polysaccharide selected from guar and/or β-glucan in an amount of between about 1% to about 4% by weight of the baked white bread; (c) 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, 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 cm³/g; the baked white bread being substantially free from grains, nuts, seeds and bran.

In a further aspect of the present invention there is provided 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;

(c) yeast; and

(d) water; to form a dough, allowing fermentation and baking the dough, 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 cm³/g; the baked white bread being substantially free from grains, nuts, seeds and bran.

Detailed Description of the Invention

In the following detailed description, reference is made to the accompanying examples to form a part hereof, and which show by way of illustration specific embodiments in which the invention may be practised. Embodiments are described in sufficient detail to enable those skilled in the art to practise the invention, and it is to be understood that other embodiments may be utilised.

Throughout this specification and the claims which follow, unless the context requires otherwise, the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.

The reference to any prior art in this specification is not, and should not be taken as an acknowledgment or any form of suggestion that that prior art forms part of the common general knowledge in the field of endeavour. '

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. According to a first aspect of the invention there is provided 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 cm³/g. Consistent with being categorised as a baked white bread, 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.

Other embodiments of the 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.

Throughout the specification percentages are by weight, temperatures are in degrees Celsius (⁰C), weights are in grams (g) or kilograms (kg), energy is in kilojoules (Kj), specific volume is in centimetres cubed per gram (cm³/g) and softness is in Newtons (N).

Definitions

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%. For example, in the USA and China the ash content is usually about 0.4% and in Australia it is usually in the range of 0.5% to 0.7%. In contrast, 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 μm, more preferably between about 90 μm to about 500 μm, or mixtures of flours within those ranges. Flour having a particle size of about 500 μm 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 μm and 180 μm, 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 μm to about 500 μm.

If 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 β- 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) are widely used in the baking industry and 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%. For example, 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, such as a baked white 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. For example 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 cm³/g, more preferably between 4 to 6 cm³/g, which is characteristic of a light and fluffy high volume white bread product. Bread product specific volume is readily calculated as: volume (cm³)/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. In a preferred embodiment, 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. Hence, 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. For example, 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

Stable Microsystems Texture Analyser TaTx2 and a 36mm aluminium cylindrical probe which measures breadcrumb firmness by determining the force required to compress a product a specified distance (parameters: test speed 0.3mm/sec, distance 10mm and sample thickness 25 mm).

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. If desired, dough conditioners (such as enzymes) and/or 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.

In the sponge and 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 2O⁰C 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 25⁰C to 45⁰C and 70% to 90% humidity. After appropriate proving to give the appropriate height for the given container, the containers are loaded into an oven and baked at 200⁰C to 23O⁰C 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.

In the straight dough process, 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.

It is possible for the dough to 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.

Examples 1-3 Three loaves of bread were prepared having the composition set forth in the following tables.

Each bread product was produced using the following method:

Dry ingredients were pre-blended. All ingredients were placed in a dough mixer

The mixture was worked into a cohesive dough

The dough was cut to desired weight and rounded

The rounds were optionally rested for 5 - 15 minutes

Dough was molded to desired shape and placed in tin or on a tray Then Proofed for 45 - 90 minutes

Baked for 12 - 35 minutes at 200⁰C

Loaves were then cooled, optionally sliced and packed.

Example 1 Low GI white bread using wheat flour, guar gum and β-glucan

Nutritional Analysis

Calculations on 40% moisture basis

Example 2

Low GI white bread using semolina, guar gum and β-glucan

Nutritional Analysis

Calculations on 40% moisture basis

Example 3

Control white bread

Nutritional Analysis

Calculations on 40% moisture basis

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.

The GI of the resultant bread products shows that Examples 1 and 2 have a low GI, respectively 54 and 46. 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 breads produced in Examples 4 and 5 were produced in the same manner as the breads of Examples 1 to 3, but with the ingredients as specified below.

Semolina / guar low GI bread

Nutritional Analysis

Calculations on 40% moisture basis

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

White bakers flour / guar low GI bread

Nutritional Analysis

Calculations on 40% moisture basis

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 cm³/g. It had texture, taste and mouthfeel consistent with a traditional white bread product.

Claims

The claims:

1. A leavened 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 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 cm³/g; the baked white bread being substantially free from grains, nuts, seeds and bran.

2. The baked white bread according to claim 1 further comprising added edible fat.

3. The baked white bread according to claim 2, comprising total edible fat in an amount of 0.5% to 5% of the baked white bread.

4. The baked white bread according to claim 1 wherein the white flour comprises an amount of semolina.

5. The baked white bread according to claim 1 wherein the non-starch polysaccharide comprises one or more of guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psyllium, arabic, acacia, gellan, glucans, carrageenans, oat and barley fibre.

6. The baked white bread according to claim 5 wherein the non-starch polysaccharide comprises guar.

7. The baked white bread according to claim 5 wherein the non-starch polysaccharide comprises β-glucan.

8. The baked white bread according to claim 1 wherein the non-starch polysaccharide is added in an amount of between about 1% to about 4% by weight of the baked white bread.

9. The baked white bread according to claim 5 wherein the non-starch polysaccharide is added in an amount of between about 1% to about 4% by weight of the baked white bread.

10. The baked white bread according to claim 1 comprising digestible carbohydrate content between about 25% to about 50% of the baked white bread.

11. The baked white bread according to claim 1 comprising digestible carbohydrate content between about 40% to about 50% of the baked white bread.

12. The baked white bread according to claim 1 having a low GI of between about 45 and about 55.

13. The baked white bread according to claim 1 having a specific volume of 4 to 6 cmVg.

14. The baked white bread according to claim 1 comprising one or more further ingredients selected from gluten, salt, soy flour, vitamins, emulsifiers, dough conditioners, preservatives, cellulose gums, inulin, polyglycols, polymerised sugar groups, resistant starch, cyclodextrins and mucilages.

15. The baked white bread according to claim 1 having a softness on one day of shelf Hfe of 0.8 N to 2 N.

16. The baked white bread according to claim 1 having a softness on one day of shelf life of I N to 1.2 N.

17. The baked white bread according to claim 1, crumb of which has a CIE L*-b* value of greater than 66.

18. The baked white bread according to claim I₅ crumb of which has a CIE L*-b* value of between 68 to 74.

19. The baked white bread according to claim 1 which is a lidded tin bread.

20. 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.

21. The composition according to claim 20 further comprising added edible fat.

22. The composition according to claim 20, comprising total edible fat in an amount of 0.5% to 5% of the baked white bread.

23. The composition according to claim 20 wherein the white flour comprises an amount of semolina.

24. The composition according to claim 20 wherein the non-starch polysaccharide comprises one or more of guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psyllium, arabic, acacia, gellan, glucans, carrageenans, oat and barley fibre.

25. The composition according to claim 24 wherein the non-starch polysaccharide comprises guar.

26. The composition according to claim 24 wherein the non-starch polysaccharide comprises β-glucan.

27. The composition according to claim 20 wherein the non-starch polysaccharide is added in an amount of between about 1% to about 4% by weight of the baked white bread.

28. The composition according to claim 24 wherein the non-starch polysaccharide is added in an amount of between about 1% to about 4% by weight of the baked white bread.

29. The composition according to claim 20 wherein the baked white bread produced therefrom comprises digestible carbohydrate content between about 25% to about 50% of the baked white bread.

30. The composition according to claim 20 wherein the baked white bread produced therefrom comprises digestible carbohydrate content between about 40% to about 50% of the baked white bread.

31. The composition according to claim 20 wherein the baked white bread produced therefrom has a low GI of between about 45 and about 55.

32. The composition according to claim 20 wherein the baked white bread produced therefrom has a specific volume of 4 to 6 cm³/g.

33. The composition according to claim 20 comprising one or more further ingredients selected from gluten, salt, soy flour, vitamins, emulsifiers, dough conditioners, preservatives, cellulose gums, inulin, polyglycols, polymerised sugar groups, resistant starch, cyclodextrins and mucilages.

34. The composition according to claim 20 wherein the baked white bread produced therefrom has a softness on one day of shelf life of 0.8 N to 2 N.

35. The composition according to claim 20 wherein the baked white bread produced therefrom has a softness on one day of shelf life of 1 N to 1.2 N.

36. The composition according to claim 20 wherein crumb of the baked white bread produced therefrom has a CIE L*-b* value of greater than 66.

37. The composition according to claim 20 wherein crumb of the baked white bread produced therefrom has a CIE L*~b* value of between 68 to 74.

38. A leavened baked white bread having a low GI of between about 45 to about 55, comprising added ingredients:

(a) white flour;

(b) non-starch polysaccharide selected from guar and/or β-glucan in an amount of between about 1% to about 4% by weight of the baked white bread;

(c) 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, 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 cmVg; the baked white bread being substantially free from grains, nuts, seeds and bran.

39. 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;

(c) yeast; and

40. The method according to claim 39 wherein edible fat is also added and mixed.

41. The method according to claim 40 wherein edible fat is present in an amount of 0.5% to 5% of the baked white bread.

42. The method according to claim 39 wherein the white flour comprises an amount of semolina.

43. The method according to claim 39 wherein the non-starch polysaccharide comprises one or more of guar, pectins, hemicelluloses, alginates, xanthans, locust bean gum, tragacanth, psyllium, arabic, acacia, gellan, glucans, carrageenans, oat and barley fibre.

44. The method according to claim 43 wherein the non-starch polysaccharide comprises guar.

45. The method according to claim 43 wherein the non-starch polysaccharide comprises β-glucan.

46. The method according to claim 39 wherein the non-starch polysaccharide is added in an amount of between about 1% to about 4% by weight of the baked white bread.

47. The method according to claim 39 wherein the non-starch polysaccharide is added in an amount of between about 1% to about 4% by weight of the baked white bread.

48. The method according to claim 39 wherein the baked white bread produced thereby comprises digestible carbohydrate content between about 25% to about 50% of the baked white bread.

49. The method according to claim 39 wherein the baked white bread produced thereby comprises digestible carbohydrate content between about 40% to about 50% of the baked white bread.

50. The method according to claim 39 wherein the baked white bread produced thereby has a low GI of between about 45 and about 55.

51. The method according to claim 39 wherein the baked white bread produced thereby has a specific volume of 4 to 6 cm³/g.

52. The method according to claim 39 wherein one or more further ingredients selected from gluten, salt, soy flour, vitamins, emulsifiers, dough conditioners, preservatives, cellulose gums, inulin, polyglycols, polymerised sugar groups, resistant starch, cyclodextrins and mucilages is added and mixed.

53. The method according to claim 39 wherein the baked white bread produced thereby has a softness on one day of shelf life of 0.8 N to 2 N.

54. The method according to claim 39 wherein the baked white bread produced thereby has a softness on one day of shelf life of 1 N to 1.2 N.

55. The method according to claim 39 wherein the baked white bread produced thereby has a CIE L*-b* value of greater than 66.

56. The method according to claim 39 wherein the baked white bread produced thereby has a CIE L*-b* value of between 68 to 74.

57. The method according to claim 39 in which the dough is baked in a lidded tin.