Low glycemic impact breads for the nutrition of diabetics, obese and metabolic syndrome diets
OwnerJorge Luis Zapp Glauserinventor
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Abstract
A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.
Claims18
A method for producing low glycemic index baked products, the method comprising:
- providing a grain including a glycemic index of less than 40;
- milling the grain at 0.9 meters per second or less, wherein the temperature of the grain does not exceed 45° C.;
- creating a dough from the milled grain;
- combining the dough with an additive, wherein the additive includes soluble protein, protein powder, mucilage, or combinations thereof;
- baking the dough in a convection oven to form a loaf, wherein an internal temperature of the loaf is maintained less than 99° C., wherein the dough is baked less than 12 minutes;
- and
- freezing the loaf immediately after baking to a temperature below −5° C.
A method for producing low glycemic index baked products, the method comprising:
- providing a grain including a glycemic index of less than 40;
- milling the grain at 0.9 meters per second or less, wherein the temperature of the grain does not exceed 45° C.;
- creating a dough from the milled grain;
- adding an additive to the dough, wherein the additive includes soluble protein, protein powder, mucilage, or combinations thereof, wherein the additive is in an amount between, and including, 2% to 15% by weight with respect to the dry weight of the grain;
- adding a partially milled grain to the dough, wherein the partially milled grain has a size of 0.1 mm to 2 mm;
- baking the dough in a microwave oven to form a loaf, wherein an internal temperature of the loaf does not exceed 99° C., wherein the dough is baked less than 12 minutes;
- cooling the loaf to room temperature after baking, wherein the loaf is cooled to room temperature in less than 6 minutes;
- and
- freezing the loaf to a temperature below −5° C.
Dependencies are inferred from the claim text.