Low glycemic index bread
US6706305B2 · kind B2 · utility
18Cited by
30References
47Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 31, 2001 |
| Grant date | Mar 16, 2004 |
| Priority date | — |
| Expiry date | Nov 30, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.