High satiety index bread
AssigneeConAgra Foods, Inc.
InventorsMichael J. Wolt, Elizabeth A. Arndt, John R. Hinchik
Life of this patent
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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).
Claims52
A high satiety index baked bread product, comprising:
- (1) a wheat flour product;
- (2) a grain/seed source of soluble fiber;
- and
- (3) a processed source of soluble fiber;
- wherein the bread product has a total soluble fiber content of at least about 0.8% of the weight of the baked bread product on a 42% moisture basis and a total beta-glucan content of at least about 0.2% of the weight of the baked bread product on a 42% moisture basis, and wherein the amounts of the grain/seed source of soluble fiber and the processed source of soluble fiber are selected to provide a high satiety index.
A composition suitable for making a high satiety index bread product comprising:
- (1) a wheat flour product;
- (2) a grain/seed source of soluble fiber;
- and
- (3) a processed source of soluble fiber;
- wherein the composition contains an amount of grain, nuts, and/or seeds of sufficient size so that at least about 20% of the total weight of the grain, nuts and/or seeds in the composition is retained by a sieve having a 12 US mesh sieve size, and the amounts of the grain/seed source of soluble fiber and the processed source of soluble fiber are selected to provide a high satiety index.
A baked bread product having a high satiety index and a low glycemic index, comprising:
- (1) a wheat flour product;
- (2) a grain/seed source of soluble fiber;
- and
- (3) a processed source of soluble fiber;
- wherein the bread product has a total soluble fiber content of at least about 0.8% of the weight of the baked bread product on a 42% moisture basis and a total beta-glucan content of at least about 0.2% of the weight of the baked bread product on a 42% moisture basis, and wherein the amounts of the grain/seed source of soluble fiber and the processed source of soluble fiber are selected to provide both a high satiety index and a low glycemic index, the low glycemic index being about 55 or less.
Dependencies are inferred from the claim text.