Nutritional and energy reduced fiber-based baking ingredient having low glycemic index
A nutritional and energy reduced fiber-based baking ingredient having a reduced glycemic index is intended for use in the baking industry, and comprises from 20% to 30% crude protein, from 50% to 80% fiber, up to 15% crude fat, and up to 2% of additional nutritional components chosen from the group consisting of lysine, amino acids, nutritional minerals, and mixtures and combinations. The reduced glycemic index fiber-based baking ingredient is derived from cereal grains chosen from the group consisting of wheat, barley, rye, corn, rice, oats, flax, and mixtures and combinations; and is initially derived as a by-product from the brewing or distilling industries. Breads, cookies, muffins, waffles, and nutribars, may be baked using the baking ingredient.
1 . For use in the baking industry, a nutritional and energy reduced fiber-based baking ingredient having a reduced glycemic index, comprising from 20% to 30% crude protein, from 50% to 80% fiber, up to 15% crude fat, and up to 2% of additional nutritional components chosen from the group consisting of lysine, amino acids, nutritional minerals, and mixtures and combinations thereof:
wherein said fiber-based baking ingredient is derived from cereal grains chosen from the group consisting of wheat, barley, rye, corn, rice, oats, flax, and mixtures and combinations thereof; and
wherein said fiber-based baking ingredient is initially derived as a by-product from the brewing or distilling industries.
2 . The reduced glycemic index fiber-based baking ingredient of claim 1 , wherein said fiber-based baking ingredient comprises from 50% to 70% of a high fiber, high protein, low moisture baking additive, with the balance thereof being water.
3 . The reduced glycemic index fiber-based baking ingredient of claim 1 , wherein said fiber-based baking ingredient comprises from 20% to 25% of a high fiber, high protein, high moisture baking additive, with the balance thereof being water.
4 . The reduced glycemic index fiber-based baking ingredient of claim 1 , wherein, the pH level is acidic, in the range of from 2.5 to 6.9.
5 . The reduced glycemic index fiber-based baking ingredient of claim 1 , wherein the pH level has been adjusted to be in the range of 7.0 to 11.5, by the addition of an alkali which is ingestible by humans.
6 . The reduced glycemic index fiber-based baking ingredient of claim 5 , wherein the alkali is sodium bicarbonate.
7 . A yeast raised baked bread product which includes flour, yeast, and 10% to 60% by weight thereof of the reduced glycemic index fiber-based baking ingredient of claim 3 .
8 . A baked cookie, muffin, or waffle product which includes flour, a non-yeast raising agent, and 10% to 60% by weight thereof of the reduced glycemic index fiber-based baking ingredient of claim 2
9 . A baked nutribar product which includes 10% to 80% by weight thereof of the reduced glycemic index fiber-based baking ingredient of claim 2.