Preparation of ingredients for producing bread with reduced glycemic index
Today’s cyclodextrin is about producing bread, of course, with a low glycemic index.
This invention from Universidad de Granada describes a preparation of ingredients that includes alpha-cyclodextrin and other ingredients. These ingredients permit the production of a dough suitable for traditional processing and making bread with a reduced glycemic index.
This preparation adds at least 5 g ACD to 50 g starch.
In the Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies of the European Food Safety Authority (EFSA), two intervention studies showed that alpha-cyclodextrin added to starch significantly affected the postprandial glycemic response without disproportionately increasing the postprandial insulin response. This did not occur when it was added to sucrose.
Based on the data presented, the Panel concluded that a cause-and-effect relationship is established between the consumption of alpha-cyclodextrin with starch-containing meals and a reduction of postprandial glycemic response. The panel considers that at least 5 g of alpha-cyclodextrin per 50 g of starch should be consumed to obtain the claimed effect.
The target population of this health claim is adults who wish to reduce their postprandial glycemic response [EFSA. Scientific Opinion on the substantiation of health claims related to alpha-cyclodextrin and reduction of post-prandial glycaemic responses (ID 2926, further assessment) according to Article 13 (1) of Regulation (EC) No 1924/2006. EFSA Journal 2012 10 (6): 2713].
You can read the patent here: Espacenet – Description
