Reduced digestible carbohydrate food having reduced blood glucose response

A method for reducing the digestion of a portion of the digestible carbohydrates in a reduced digestible carbohydrate food formed from a dough, the food selected from the group consisting of pasta, noodles and restructured rice, to reduce the glycemic index of the food, comprising the steps of:

• (a) providing a non-digestible protective material, in an amount of at least about 2% and up to about 40% by weight of the food, the non-digestible protective material comprising:
• (1) a structural material comprising at least one of:
• (i) a structural/viscous fermentable material selected from the group consisting of high methoxyl pectin, xanthan gum, carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, curdian, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, gelatin, methyl cellulose, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof, and
• (ii) a structural protein polymer selected from the group consisting of vital wheat gluten, modified wheat gluten, casein, soy, whey concentrate, and mixtures thereof;
• (2) at least about 25%, a rheology modifier selected from the group consisting of a fructooligosaccharide (FOS), inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, polydispersed inulin having a DP from about 2-60 and an average of about 10-12, and mixtures thereof;
• (b) providing a flour that contains discrete units of starch granules, in an amount of at least about 50%, by weight of the food, of the flour selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, legume, pea, and potato, and mixtures thereof, wherein the flour comprises available carbohydrate;
• (c) mixing intimately the non-digestible protective material with the flour in the presence of water to form a dough having a modified matrix structure that comprises the discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes the non-digestible protective material, which surrounds the discrete units of starch granules to provide protection of a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible carbohydrate food is eaten;
• and
• (d) extruding the dough and drying the dough, to form the reduced digestible carbohydrate food having the reduced glycemic index.