Patent ID: 8815319
Filing Date: 2014-08-26
Classification: A21D,A23L,A23V,Y02P

Abstract:
1. 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.