High satiety index bread
US6984407B2 · kind B2 · utility
4Cited by
31References
50Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 9, 2004 |
| Grant date | Jan 10, 2006 |
| Priority date | — |
| Expiry date | Mar 9, 2024 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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).
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.