Patent ID: 8465785
Filing Date: 2013-06-18
Classification: A21D,A23K,A23L,A23P,A23V

Abstract:
1. 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 a pasta, a noodle and a restructured rice particle, 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 4% and up to about 40% by weight of the food, the non-digestible protective material comprising: (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, (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 food, wherein the glycemic index of the food is at least 30% less than the glycemic index of a conventional food made from the flour, excluding any dilution of the food by the non-digestible protective material.