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US 6,706,305 B2Granted
Low glycemic index bread
AssigneeConAgra Foods, Inc.
InventorsMichael J. Wolt, Elizabeth A. Arndt, John R. Hinchik
Life of this patent
Estimating the term…
Abstract
A low glycerin index baked bread product is provided. The baked bread product comprises 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.
Claims47
A 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 gain/seed source of soluble fiber and the processed source of soluble fiber are selected to provide a low glycemic index.
2 more elements
A composition 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 low glycemic index.
1 more element
Dependencies are inferred from the claim text.