DURUM WHEAT FLOUR FOR THE PREPARATION OF LOW GLYCEMIC INDEX BREADS, COMPOSITIONS AND ASSOCIATED METHODS

Abstract

The invention relates to a durum wheat flour essentially made up of durum wheat grain milling products having a particular particle size and damaged starch content, to a process for preparing said flour, to a premix containing said flour, to the use of said flour or said premix for the preparation of low glycemic index bakery products, and to bakery products containing said flour or said premix.

Description

Title of the invention: DURUM WHEAT FLOUR FOR PREPARING LOW INDEX BREADS GLYCEMIC, COMPOSITIONS AND ASSOCIATED METHODS technical field

[0001] The present invention relates to a durum wheat flour for the preparation of low glycemic index breads, and to compositions and associated methods. Technological background

[0002] General information on flour and bread

[0003] In human nutrition, bread is a common consumer product made from flour, water, salt, yeast or sourdough and possibly additives such as processing aids, texturizing agents, colorings, flavorings, seeds, dried fruit or preservatives.

[0004] The bread manufacturing process generally comprises the following steps: a) make a mixture of flour, water, salt and a raising agent (yeast or sourdough starter). (step: mixing"), (the mixing time - depends on the type of mixer used - is 4 minutes for a spiral mixer); b) carry out a kneading, also called mixing, of the mixture prepared in step a) (step: kneading"), (the duration of kneading - depends on the nature of the mixer used - is 8 minutes for a spiral mixer); c) allow the dough obtained at the end of step b) to rest, which begins to rise under the action of the raising agent (the so-called "proofing or bulk resting" stage), d) divide the risen dough obtained at the end of step c) into smaller pieces, also called dough pieces (the so-called "division" step), e) let the dough pieces rest at room temperature, a step classically called "resting" the dough pieces, f) shape the dough pieces obtained at the end of step e) into a suitable shape for obtaining the desired loaves (the so-called shaping step"), g) maintain the shaped dough on a cloth or in a mold or on a tray for a sufficient time to obtain the desired level of swelling (so-called "proofing" stage and could be in a fermentation chamber with adjustable temperature and humidity), h) carry out the baking of the shaped and risen dough obtained at the end of step g) (the "baking" stage in an oven with steam injection). i) Remove the baked loaves and let them cool. (Step: cooling).

[0005] For the production of bakery bread, the use of soft wheat flour is most widespread due to its ease of breadmaking thanks to its starchy grains and the quality of the gluten it contains. However, some countries in the southern Mediterranean, such as Morocco, produce bread from durum wheat (Triticum durum) flour.

[0006] The glycemic index of foods

[0007] Foods with a high glycemic index (greater than 70) rapidly increase blood glucose levels. They should be avoided to control diabetes.

[0008] Invented by David Jenkins, the glycemic index (GI) allows us to classify foods according to their effects on blood glucose levels. Indeed, the carbohydrates contained in different foods are not absorbed at the same rate: each food therefore has its own glycemic index. The glycemic index takes into account the speed of carbohydrate absorption and is used to measure the hyperglycemic effect of a food. The more a food raises blood glucose, the higher its glycemic index. Conversely, foods with a low glycemic index raise blood glucose only slightly. It is advisable to favor foods with a low or moderate GI whenever possible in order to limit blood glucose fluctuations, which are detrimental to the body.

[0009] Effect of increased blood glucose

[0010] A sudden rise in blood glucose, also called a "blood glucose spike," triggers an immediate reaction in the body, which secretes a hypoglycemic hormone—insulin—to restore normal blood glucose levels. Each blood glucose spike is thus followed by an insulin spike. The problem is that insulin is also a hormone that promotes fat storage by boosting lipogenesis. In short: consuming too many high-glycemic-index foods can lead to weight gain.

[0011] Foods with a high glycemic index

[0012] A food's glycemic index is considered high when it is greater than or equal to 60. At the top of the glycemic index table are: white bread (90), fried potatoes (95), cornflakes (85), cooked carrots (85), and cooked turnips (85). Contrary to what one might imagine, foods with a very sweet taste are not necessarily those with the highest glycemic index: for example, quince jelly has a GI of 40, while rice flour has a GI of 95.

[0013] Foods with a medium glycemic index

[0014] We speak of a medium GI when it is located between 40 and 60. Foods with a moderate GI include: sweet potato (50), basmati rice (50), prunes (40), kiwi (50) or oat flakes (40).

[0015] Foods with a low glycemic index

[0016] A food has a low glycemic index when it is less than 40. Some foods with a low glycemic index include: avocado (10), zucchini (15), and raw carrots. (30), oilseed fruits: hazelnuts, walnuts, almonds, etc. (15), chickpeas (35), wild rice (35).

[0017] Among the factors that can affect the glycemic index of a food is the refining of the grains: the vast majority of fiber is found in the bran. Removing it considerably increases the glycemic index. Whole grains therefore have a lower GI than refined grains.

[0018] Low glycemic index breads

[0019] The breads with the lowest GI are: 100% wholegrain bread with pure sourdough, German dark bread and bran bread.

[0020] One of the major drawbacks of modern bakery products is that they are made exclusively from refined flours. Refining, achieved by the successive sifting of the flour, has the dual disadvantage of reducing the fiber, vitamin, mineral, and other micro-element content while increasing the proportion of starch and consequently the overall glycemic index.

[0021] The glycemic index is a criterion for classifying carbohydrate-containing foods, based on their effects on blood glucose levels during the two hours following ingestion. It allows for comparison of the glycemic effect of each food, measured directly during digestion. The glycemic index of a food is given relative to a reference food, glucose, which is assigned an index of 100. Below 35, the glycemic index is considered low. Above 50, it is considered high.

[0022] The human digestive system is not adapted to digest high glycemic index foods, as these foods have only recently become available in human history. High glycemic index foods are detrimental to health for several reasons. First, their consumption leads to an excessively rapid rise in blood insulin, which in turn causes a rapid drop in blood glucose levels. The resulting hypoglycemia encourages overconsumption of calories and may contribute to weight gain. Furthermore, the rapid and frequent rise in insulin levels can eventually lead to insulin resistance and type 2 diabetes. Obesity and diabetes, in turn, cause numerous other health problems.

[0023] Wholemeal bread necessarily has a lower glycemic index and a higher fiber content than white bread. The same is true for breads made from ancient wheat varieties such as kamut and spelt, which have undergone less genetic modification. By comparison, a sourdough bread made from wholemeal wheat typically has a glycemic index of 35, while a white bread made from enriched flour will reach at least 70, and sometimes even 95.

[0024] Need for the global bakery market

[0025] There is therefore a great need for artisans and manufacturers to diversify bakery products, in particular to offer the public new bread products with nutritional characteristics, namely a low glycemic index, while also presenting olfactory, gustatory, texture or colour qualities sought by the consumer.

[0026] The use of a durum wheat flour with a low glycemic index according to the invention for the manufacture of bread is one of the solutions to meet this need.

[0027] Following extensive research, the inventors developed a durum wheat flour with a low glycemic index that could be used to prepare low-glycemic-index bread. The inventors demonstrated, unexpectedly, that such flour was suitable for breadmaking.

[0028] This solution is particularly innovative and unexpected, since durum wheat is mainly used for the preparation of semolina intended for use in the manufacture of pasta (spaghetti, macaroni, penne, etc.), couscous, and not for the preparation of baked goods such as bread. Summary of the invention

[0029] In a first aspect, the invention relates to a durum wheat flour essentially composed of durum wheat grain milling products, characterized in that it has: -a particle size between 100 and 450 µm, and -a damaged starch content of less than or equal to 15%.

[0030] In one or more embodiments, the durum wheat flour consists of at least 99% by weight of durum wheat grain milling products, the remainder being unavoidable impurities from the process of obtaining said flour.

[0031] Preferably, the impurities from the process of obtaining said flour comprise or consist of an endoxylanase enzyme.

[0032] In one or more embodiments, the durum wheat flour has an ash content of between 0.5 and 1.5%.

[0033] In one or more embodiments, durum wheat flour is essentially made up of the products of first milling of durum wheat grains.

[0034] In a second aspect, the invention relates to a method for preparing durum wheat flour according to the first aspect of the invention, comprising: i- the wetting of durum wheat grains with a wetting solution containing an endoxylanase enzyme; ii- the grinding of the durum wheat grains obtained according to step i; iii- the recovery of durum wheat flour as defined in the first aspect of the invention within the ground material obtained according to step ii.

[0035] In one or more embodiments, the wetting solution contains the endoxylanase enzyme at a concentration between 5 and 10 ppm, preferably 8 ppm.

[0036] In a third aspect, the invention relates to a premix for the manufacture of a durum wheat bread having a glycemic index of less than 45, preferably less than 35, comprising a durum wheat flour according to the first aspect of the invention and: - 8 to 10% wheat fiber, and / or - 3 to 5% sesame seeds, % expressed by weight of said durum wheat flour.

[0037] According to a fourth aspect, the invention relates to a dough for the manufacture of low-fat bread having a glycemic index of less than 45, preferably less than 35, comprising durum wheat flour according to the first aspect of the invention or a premix according to the third aspect of the invention, water, salt and a raising agent, preferably a sourdough starter.

[0038] According to a fifth aspect, the invention relates to a method for manufacturing bread having a glycemic index of less than 45, preferably less than 35, based on durum wheat flour comprising: i- kneading dough according to the fifth aspect of the invention; ii- the resting of the dough for a first mass fermentation; iii- the division of the dough into dough balls; iv- an intermediate rest; v- shaping the dough balls; vi- the final fermentation of the shaped dough pieces.

[0039] According to a sixth aspect, the invention relates to the use of durum wheat flour according to the first aspect of the invention, of a premix according to the third aspect of the invention or of a dough according to the fourth aspect of the invention, for the preparation of a bakery product having a glycemic index of less than 45, preferably less than 35, the bakery product preferably being a loaf of bread.

[0040] According to a seventh aspect, the invention relates to a bakery product having a glycemic index of less than 45, preferably less than 35, comprising durum wheat flour according to the first aspect of the invention, a premix according to the third aspect of the invention or a dough according to the fourth aspect of the invention, the bakery product preferably being a loaf of bread. Detailed description First aspect: durum wheat flour

[0041] Thus, according to a first aspect of the invention, a durum wheat flour is proposed that is essentially made up of products from the milling of durum wheat grains, characterized by what it presents: - a particle size between 100 and 450 pm, and - a damaged starch content of less than or equal to 15%.

[0042] As previously mentioned, durum wheat is rarely used to produce flour, but rather coarser semolina with a larger particle size than the flours according to the invention. Furthermore, when flour is obtained from durum wheat, the production process includes various milling, cracking, and sifting stages, resulting in a much higher percentage of damaged starch than that of the flours according to the present invention.

[0043] In the present invention, the inventors have demonstrated that it is possible, from durum wheat, to obtain a flour combining a satisfactory particle size and a very low level of damaged starch, and that this combination makes it possible to provide a flour with a particularly low glycemic index while being perfectly suited for breadmaking.

[0044] Particle size

[0045] The flour according to the present invention has a particle size between 100 and 450 pm.

[0046] For the purposes of the present invention, "particle size distribution" or "particle size range" means the range of particle sizes in a sample of granular material, in particular flour. This range is defined by the sizes of the finest and largest particles present in the sample. For example, flour with a particle size distribution between 100 and 450 µm is flour whose particles have a diameter between 100 µm and 450 µm.

[0047] Preferably, the flour has a particle size between 150 and 425 pm.

[0048] The flour according to the first aspect of the invention can be further characterized by its average particle size.

[0049] For the purposes of the present invention, average particle size distribution means a statistical measure used to describe the particle size distribution in a granular material such as flour. This measure is obtained by analyzing the particle size distribution in a sample, generally using techniques such as sieving or laser diffraction analysis, and calculated by taking the arithmetic mean of the particle sizes.

[0050] In one or more embodiments, the flour has an average particle size between 150 and 200 pm, preferably between 160 and 200 pm, preferably still between 170 and 190 pm, preferably still between 175 and 185 pm.

[0051] In one or more embodiments, the flour has a particle size between 100 and 450 pm, preferably between 150 and 425 pm, and an average particle size between 150 and 200 pm, preferably between 160 and 200 pm, preferably still between 170 and 190 pm, preferably still between 175 and 185 pm.

[0052] In other words, in this or these embodiments, the flour according to the first aspect of the present invention is a flour whose particles have a size between 100 and 450 pm, preferably between 150 and 425 pm, and an average size between 150 and 200 pm, preferably between 160 and 200 pm, preferably further between 170 and 190 pm, preferably further between 175 and 185 pm

[0053] Particle size can be measured in accordance with Moroccan Standard (NM) 08.1.214 (1999). This standard NM 08.1.214 (1999) is based in particular on the basic document ISO 11051 / 1994 (Edition 1, 1994) relating to the specifications of durum wheat.

[0054] The Moroccan Standard (NM) 08.1.214. refers to a standardized method for determining the particle size distribution in a sample of granular material such as flour or sand.

[0055] The measurement of particle size according to standard NM 08.1.214 is detailed below.

[0056] - Principle:

[0057] The method aims to determine the particle size distribution in a granular material and consists of sieving a test portion, i.e. a sample, on sieves with increasingly smaller mesh openings.

[0058] - Materials and equipment: - Analytical balance - Laboratory sieve (CHOPIN brand) Sieve: 1120 pm - 630 npm - 500 pm - 425 pm - 355 pm - 250 pm - 200 pm - 150 pm

[0059] - Operating procedure: -Prepare the test sample: Mix and weigh 100g of the product to be tested (semolina or flour) - Sieving: Pour the test sample onto the most open sieve Sift for 5 minutes for semolina at a speed of 225 rpm and for 10 minutes for flour at a speed of 250 rpm. - Weighing: Weigh the residue from each sieve

[0060] Determination of particle size: The cumulative particle size distribution is calculated as a percentage of the total weight. This distribution is often represented as a particle size distribution curve. The average particle size values ​​can be extracted from this curve. A common method for analyzing the particle size distribution in a sample relies on calculating the percentage of retained material (Ri) and the percentage of extracted material (E).

[0061] Percentage of refusals (Ri)

[0062] The percentage of residues (Ri) on a given sieve is the percentage of the total mass of the sample that remains on that sieve after sieving. In other words, Ri represents the fraction of material that does not pass through the mesh of the sieve.

[0063] Ri can be calculated using the following formula: [Math 1] Æi = §xl00

[0064] With mi: mass of the sieve residue M: mass of the test sample

[0065] Extraction Percentage (E)

[0066] The Extraction Percentage (E) can be used to express the cumulative percentage of particles that have passed through a particular sieve and all coarser sieves. In other words, E represents the percentage of material that has been extracted by sieving through all sieves up to a given sieve.

[0067] E can be calculated using the following formula:

[0068] E = ^xl00

[0069] with: e: mass of the extract from the last sieve (product collected by the receptacle) M: mass of the test sample

[0070] For each sieve, Ri and E are calculated. Ri indicates the proportion of large particles remaining on each sieve, and E indicates the cumulative proportion of fine particles that pass through each sieve. These two measurements are complementary and allow the size distribution of the tested material to be characterized, in particular its particle size distribution (i.e., particle size range) and its average particle size distribution.

[0071] Damaged starch T

[0072] For the purposes of the present invention, the term "damaged starch" refers to starch granules that have been physically or mechanically altered during the milling process, such as during grain grinding. Damaged starch is produced naturally during the milling process and has a direct impact on the properties and functionality of the flour. The term "damaged starch content" refers to the proportion of damaged starch in a flour. This content is typically expressed as a percentage by weight relative to the total dry weight of the flour.

[0073] A person skilled in the art knows that there are several methods for determining the damaged starch content of a flour, such as the enzymatic method, the Farrand method, or the amperometric method.

[0074] The enzymatic method uses enzymes, usually alpha-amylase. These enzymes hydrolyze damaged starch, releasing dextrins and reducing sugars. The concentration of these sugars is then measured, often by a colorimetric reaction (such as with the DNS reagent) or by titration.

[0075] The Farrand method is a colorimetric method based on the fact that damaged starch reacts with iodine, forming a colored complex whose intensity is proportional to the level of starch damage. The absorbance of the solution is measured at a specific wavelength to determine the amount of damaged starch.

[0076] The enzyme-free amperometric method relies on detecting changes in the electrochemical properties of damaged starch without requiring the intervention of enzymes to produce a measurable signal. Damaged starch, due to its altered structure, interacts differently with electrodes compared to intact starch. Suitable electrodes, capable of detecting variations in electrical conductivity or the ability of damaged starch to exchange electrons with the electrode, are used. The observed differences in electrical conductivity can be attributed to the alteration of the starch granules, which exhibit a different electrochemical reactivity compared to undamaged starch granules. The current generated by this direct interaction is measured using an ammeter. This current is proportional to the amount of damaged starch present in the sample.

[0077] Preferably, the damaged starch content of the flour according to the present invention is measured by the enzyme-free amperometric method, for example using an SDmatic 2 type device from CHOPIN Technologies.

[0078] The Sdmatic 2 from CHOPIN Technologies (second generation) is a simple and precise instrument for measuring damaged starch in flours for the milling and baking industries. It is a fully automated, enzyme-free analyzer that produces a reliable measurement of damaged starch with only one gram of flour in 10 minutes. This device uses an amperometric method based on the work of Medcalf and Gilles ("Medcalf D., Gilles K., 1965, Determination of starch damage by rate of iodine absorption. Cereal Chem., 42, 546-55"). The Sdmatic's probe electrochemically produces iodine depending on the sample of flour being tested. After a set time, typically 300 seconds, the device measures the difference in microamperes between the current value at that instant and the maximum value. The greater the drop, the more damaged the starch. The mean and standard deviation are calculated.The SDMatic 2 is an officially recognized international device that meets, in particular, the international standards NF EN ISO 17715:2015, ICC 172, and AACC 76-33.01. The result. crude obtained by the amperometric method without enzyme, expressed as a percentage of iodine absorption (%AI), is proportional to the amount of damaged starch and can easily be converted into another unit, in particular as a percentage by weight of damaged starch relative to the total dry weight of the flour sample.

[0079] Durum wheat grain milling products

[0080] The durum wheat flour of the first aspect of the invention is essentially made up of products of milling durum wheat grains.

[0081] In the present invention, during milling, the wheat germ is removed from the kernel and passes into the bran, then the bran is removed from the wheat grains.

[0082] Thus, in one or more embodiments, the durum wheat flour does not contain durum wheat germ, preferably does not contain durum wheat bran.

[0083] Preferably, the durum wheat flour does not contain germ or bran of durum wheat grain.

[0084] As will be detailed in the second aspect of the invention, the durum wheat flour of the first aspect of the invention is preferably made up essentially of first milling products of durum wheat grains.

[0085] Glycemic index

[0086] The flour according to the first aspect of the invention has a very low glycemic index, in particular less than 45 and preferably less than 35. The inventors have demonstrated that this flour is suitable for bread making, and that it allows the production of bakery products, in particular breads, which themselves have a very low glycemic index.

[0087] In one or more embodiments, the flour has a glycemic index between 20 and 45, preferably between 20 and 35, preferably between 25 and 35.

[0088] In one or more embodiments, the flour has a glycemic index between 25 and 34.

[0089] Measuring the glycemic index (GI) of a flour is an assessment of how the carbohydrates in that flour affect blood glucose (blood sugar) levels after consumption. The glycemic index can be a measure of how quickly a food raises blood glucose concentration (direct clinical trials). Alternatively, the glycemic index can also be estimated by indirect approaches, which do not require direct clinical trials. These methods are generally used to predict or assess the GI based on characteristics of the flour and flour-based products.

[0090] These indirect methods may be based on an analysis of carbohydrate composition, an analysis of starch structure, and / or the measurement of an in vitro digestibility index.

[0091] The indirect measurement of the GI via the measurement of an in vitro digestibility index is based on the simulation of digestion in a controlled environment similar to what happens in the human digestive system to estimate the speed at which carbohydrates are converted into glucose.

[0092] The in vitro digestibility index is typically measured using a method comprising the following steps: - Sample preparation: The food material (here flour) is processed to make it suitable for digestion. - Simulated digestion: Specific digestive enzymes are used to reproduce gastric digestion (with gastric enzymes such as pepsin in a buffer simulating stomach acidity) and intestinal digestion (with gastric enzymes such as pancreatic amylase). The digestion simulations include an oral phase, a gastric phase, and an intestinal phase. Each phase replicates the main characteristics of in vivo digestion, including pH, enzymes, digestion time, and standard conditions. If the food or ingredients require prior preparation (cooking, thawing, etc.); - Analysis of digestion products: the amount of glucose released during the simulated digestion process is measured at different times to estimate the speed and extent of carbohydrate digestion. - Glycemic index (GI) estimation: The amount of glucose released at different stages of in vitro digestion is measured. The data is used to create a glycemic profile of the sample, which is then used to estimate the GI, possibly by comparison with data obtained from a reference food.

[0093] Impurities (endo-xylanase)

[0094] In one or more embodiments, the durum wheat flour consists of at least 99% by weight of durum wheat grain milling products, the remainder being impurities or traces from the process of obtaining said flour.

[0095] In one or more embodiments, the impurities from the process of obtaining said flour comprise or consist of an endoxylanase enzyme.

[0096] In one or more embodiments, the impurities from the process of obtaining said flour comprise or consist of an amount of endo-xylanase enzyme greater than or equal to 0.8 ppm, i.e. 0.00008%, expressed by weight relative to the total dry weight of the flour.

[0097] In one or more embodiments, the impurities from the process of obtaining said flour comprise or consist of an amount of endo-xylanase enzyme less than or equal to 12 ppm, i.e. 0.0012%, expressed by weight relative to the total dry weight of the flour.

[0098] In one or more embodiments, the impurities from the process of obtaining said flour comprise or consist of an amount of endo-xylanase enzyme between 0.8 and 12 ppm, expressed by weight relative to the total dry weight of the flour.

[0099] In one or more embodiments, the durum wheat flour comprises: - at least 99.9% by weight of durum wheat grain milling products, and - a content greater than or equal to 0.8 ppm, for example between 0.8 and 12 ppm of endo-xylanase, expressed by weight relative to the total dry weight of the flour.

[0100] The presence of endoxylanase in flour can be detected by carrying out conventional measures for separating and detecting specific proteins in flour that are known to a person skilled in the art. For example, the presence of the enzyme endoxylanase can be detected by enzyme-linked immunosorbent assay (ELISA), which is commonly used to detect the presence of specific proteins such as food allergens in biological samples, such as flour.

[0101] In the present invention, "endoxylanase" refers to an endo-1,4-[3-xylanases enzyme, that is, a glycoside hydrolase enzyme that catalyzes the hydrolysis of (1->4)-[3-D-xylosidic bonds in xylans to release xylose. These enzymes are therefore involved in the degradation of hemicellulose, one of the main constituents of cell walls in plants.

[0102] Endoxylanases are produced in particular by fungi, bacteria, yeasts, marine algae, protozoa, snails, crustaceans, insects and certain seeds, while mammals do not produce endoxylanase.

[0103] Endoxylanase can be of fungal or bacterial origin.

[0104] Preferably, the endo-xylanase is a fungal endo-xylanase, preferably even more the endo-xylanase is derived from Penicillium citrinum.

[0105] Ash content

[0106] In one or more embodiments, the durum wheat flour is characterized in that it has an ash content of between 1% and 1.5%, % expressed by weight relative to the total dry weight of the flour.

[0107] Preferably, the durum wheat flour has an ash content of between 1.3% and 1.5%, % expressed by weight relative to the total dry weight of the flour.

[0108] Fiber content

[0109] In one or more embodiments, the flour according to the present invention has a fiber content of between 5% and 15% expressed by weight relative to the total dry weight of the flour.

[0110] Preferably, the flour has a fiber content of between 8% and 13%, % expressed by weight relative to the total dry weight of the flour.

[0111] For comparison, a control durum wheat flour, the preparation of which typically involves several milling phases, as well as cracking, sifting and converting operations, has a fiber content of around 3%.

[0112] Second aspect: process for preparing durum wheat flour

[0113] The inventors have shown that, unexpectedly, the flour of the present invention, obtained from durum wheat, has a particularly low glycemic index while still being suitable for bread making. Furthermore, its preparation is advantageously simple insofar as it does not require all the operations usually applied to obtain durum wheat flour, namely the operations of milling, cracking, sifting, and converting.

[0114] In a second aspect, the invention therefore relates to a process for preparing durum wheat flour according to the first aspect of the invention, comprising: i- a step of wetting the durum wheat grains with a wetting solution containing an endoxylanase enzyme; ii- the grinding of the durum wheat grains obtained according to step i; iii- the recovery of the flour according to the first aspect of the invention within the ground material obtained according to step ii.

[0115] Step i-: mooring

[0116] The inventors have shown that wetting durum wheat grains with a low dose of endo-xylanase enzyme before milling makes it possible to obtain durum wheat flour with a particularly low glycemic index, by eliminating the breaking and conversion steps, which are responsible for starch damage and lead to an increased glycemic index. The optimal dose of the enzyme found in the wetting solution is on the order of 8 ppm. Without wishing to be bound by any particular theory, the inventors believe that endo-xylanase, as applied in the process of the invention, partially weakens the outer layer of the durum wheat, thereby reducing damage to the starch contained in the wheat grains during milling.

[0117] A person skilled in the art knows that wetting durum wheat grains before milling is intended to prepare the grain for milling. During wetting, a wetting solution, usually water, is added to the durum wheat grains, and the wetting solution and the durum wheat grains are mixed using means such as an auger or a drum to ensure a uniform distribution of the wetting solution. The wetted grains are then left to rest in a conditioning cell or silo for a resting period, allowing, in particular, the wetting solution to penetrate the grains.

[0118] In the flour preparation process according to the first aspect of the invention, the durum wheat grains are moistened with a wetting solution containing, unusually, the endo-xylanase enzyme.

[0119] Preferably, the wetting solution is an aqueous solution.

[0120] In one or more embodiments, the wetting solution contains the end-oxylanase enzyme at a concentration between 5 and 10 ppm, preferably 8 ppm.

[0121] Step i of wetting the durum wheat grains with the wetting solution is preferably carried out using a micro-doser placed on a wetting screw.

[0122] In one or more embodiments, the mooring step i- comprises or consists of a double mooring comprising: it- a first wetting (“pre-wetting”) with a wetting solution containing the endo-xylanase enzyme, with a rest time of between 6 and 12 hours, preferably between 6 and 10 hours, preferably with a further rest time of 8 hours; i2- a second wetting with a wetting solution containing the endo-oxylanase enzyme, with a rest time of between 6 and 12h, preferably between 6 and 10h, preferably with a further rest time of 8 hours.

[0123] The mooring step i-, or the sum of steps il and i2, preferably lasts between 8 and 20 hours, preferably between 14 and 16 hours.

[0124] The wetting step i- is preferably carried out at a temperature between 20 and 30°C, preferably at a temperature of 25°C. Preferably, the temperature during the implementation of the wetting step does not exceed the maximum temperature of 30°C.

[0125] The relative humidity during the i- wetting step is preferably between 60 and 70%.

[0126] In one or more embodiments, the wetting step i- comprises or consists of a double wetting of 2x8 hours with a wetting solution containing endo-xylanase carried out at 25°C, preferably with a relative humidity of 60 to 70%.

[0127] Step ii-: grinding

[0128] In the flour preparation process according to the first aspect of the invention, step ii- consists of grinding the durum wheat grains obtained according to step i.

[0129] A person skilled in the art knows that milling durum wheat is a complex process most often aimed at producing semolina, primarily intended for use in pasta making. This process usually consists of several phases: - In the B1 grinding stage (first grinding), the grains pass for the first time through grinding cylinders, which are set to break the grains without reducing them to particles that are too fine, with the aim of freeing the endosperm (heart of the grain) by separating part of the bran and obtaining a coarse semolina with a minimum of fine flour, - in the B2 grinding (second grinding), the products from the B1 grinding are ground a second time to further reduce the particle size while minimizing flour production, with the aim of recovering more endosperm in the form of medium to small size semolina, - in the B3, B4, etc. grindings, the products of the previous grindings (Bl, B2, etc. grindings) pass through sieves ("planschisters") to separate the different fractions of semolina and flour, then the remaining particles are re-ground, with the aim of recovering the maximum amount of endosperm still attached to the bran, while continuing to reduce the size of the particles. The products remaining after the milling stages (Bl, B2, etc.) are generally subjected to various cracking, sifting, and converting operations. Cracking is a specific milling operation designed to crack the durum wheat grain in a controlled manner. Unlike the initial milling, which can be coarser, cracking is designed to break the endosperm without excessively fragmenting the grain. The products can undergo different cracking processes (CH, C12, etc.). Sifting occurs after cracking and consists of separating the different fractions of particles obtained after cracking, based on their size and density. Converting is the final processing stage, where the raw semolina obtained after sifting is refined to achieve the desired particle size and quality.

[0130] In the flour preparation process according to the first aspect of the invention, step ii- of grinding is advantageously limited to the first phase of the conventional durum wheat milling process, that is to say, only to grinding, and more specifically only to BL grinding

[0131] Thus, the grinding of step ii- of the flour preparation process according to the first aspect of the invention is preferably carried out in a single grinding step, and preferably consists of a grinding Bl of the durum wheat grains obtained according to step i-.

[0132] This grinding step ii- separates at least partially the endosperm from the bran.

[0133] In one or more embodiments, step ii- of grinding implements only grooved roller crushers.

[0134] Preferably, the grinding step ii- uses between 2 and 10, preferably between 4 and 8, preferably even 6 grooved roller mills.

[0135] Preferably, grooved roller mills are operated at a speed between 700 and 1200 revolutions per minute, preferably 1000 revolutions per minute.

[0136] Preferably, step ii- of grinding is a Bl grinding implemented with the following characteristics: [Tables 1] B1 Grinding Specifications: Number of cylinders: 6; Length: 1000 mm; Diameter: 250 mm; Number of grooves per cm: 3.2; Inclination: 8; Flats per mm: 0.2; Speed ​​per minute: 1000 rpm; Power: 22 kW; Transmission: 01:02.5

[0137] In one or more embodiments, the process of the invention does not contain further grinding such as second grinding (grinding B2), third grinding (grinding B3), or fourth grinding (B4).

[0138] In one or more embodiments, the flour preparation process according to the first aspect of the invention does not contain any cracking, sifting and / or converting steps, in particular does not contain any grinding steps beyond the first grinding, nor any subsequent cracking, sifting and converting steps.

[0139] Thus, the flour obtained at the end of the flour preparation process according to the first aspect of the invention is preferably a Bl flour, or in other words a first milling or first extraction flour.

[0140] Step iii - Flour recovery

[0141] In the flour preparation process according to the first aspect of the invention, step iii- consists of recovering the flour according to the first aspect of the invention from within the ground material obtained according to step ii-.

[0142] A person skilled in the art knows how to recover flour having desired specifications, particularly in terms of particle size, from a ground durum wheat grain.

[0143] In particular, a person skilled in the art knows that in a mill, after each grinding pass, the ground material is sieved to separate the different fractions. Sieving involves passing the ground material through a series of sieves of different sizes, which are metal grids or fabrics with specific mesh sizes. Each sieve retains the larger particles and allows the finer ones to pass through. Sieving makes it possible to separate the different fractions of the ground material, such as semolina (coarse endosperm particles), finer flours, and bran (outer parts). (of grain). Thus, sieving sorts the particles of ground material according to their size by passing them through sieves or screens with specific mesh sizes. In other words, sieving separates ground material into fractions of different particle sizes. Plansifters are very commonly used in mills. These are horizontal sieves arranged in series, with coarser mesh at the top and finer mesh at the bottom, which vibrate to aid particle separation. In the sieving process, the different sieves are arranged in layers, with coarser mesh at the top and finer mesh at the bottom. Sieving relies on fractional separation, with particles being separated according to their size at each sieve level.The crushed material is first sifted through coarse mesh sieves, which retain large particles (such as bran and semolina), then through increasingly finer mesh sieves, allowing the separation of progressively finer flours. The fractions can be collected or sent back for a subsequent operation, typically regrinding, cracking, sifting, or converting.

[0144] As detailed above, in the flour preparation process according to the first aspect of the invention, the ground material obtained in step ii is preferably a B1 ground material or in other words a first-milling ground material.

[0145] Thus, during step iii-, the flour according to the first aspect of the invention is preferably recovered within a Bl. grind.

[0146] In one or more embodiments, recovery step iii- includes separating the ground material from step ii- into different fractions, then selecting and collecting one or more fractions and, where appropriate, combining them to obtain flour according to the first aspect of the invention.

[0147] The separation is preferably carried out by sieving.

[0148] The fraction(s) are preferably selected according to their particle size(s).

[0149] In one or more embodiments, recovery step iii comprises or consists of: iii1- the separation of the ground material from step ii- into several fractions by sieving, iii2- the selection and collection of one or more fractions from step iii2, iii3- in the case where several fractions are collected, their assembly so as to recover a flour according to the first aspect of the invention.

[0150] Typically, in the flour preparation process according to the first aspect of the invention, the recovered flour represents only about 30% of the total weight of the milling product obtained after grinding Bl, the remaining 70% being essentially semolina or larger products and bran, which are not collected and return to the mill for further steps. Third aspect: premix

[0151] According to a third aspect, the invention relates to a premix useful for the manufacture of a durum wheat bread having a glycemic index of less than 45, preferably less than 35, comprising a durum wheat flour according to the first aspect of the invention and: - 8 to 10% fiber, and / or - 3 to 5% sesame seeds, % expressed by weight of said durum wheat flour.

[0152] Preferably, the premix is ​​a dry premix.

[0153] In the present invention, a dry premix is ​​understood to mean a mixture of various dry ingredients which are combined before the addition of any liquid.

[0154] Wheat fibers are a component of wheat grain originating mainly from the outer layer of the grain.

[0155] Wheat fibers can be soluble fibers or insoluble fibers.

[0156] Soluble fibers dissolve in water to form a viscous gel in the tube digestive. They are found mainly in wheat bran, but in smaller quantities compared to insoluble fibers.

[0157] Insoluble fibers do not dissolve in water and add bulk to stools. They are mainly present in the outer layers of the wheat grain, particularly the bran.

[0158] Fiber has no nutritional value in itself, but is nevertheless necessary for the proper functioning of the digestive system, particularly the intestines. It is simply a dietary bulking agent that dilutes nutrients to the level for which the digestive system was designed in the Paleolithic era. Without fiber, food is too concentrated to be properly digested.

[0159] Fiber is beneficial as part of a diet. Not only does it fill the stomach and intestines (by absorbing water), thus satisfying the appetite without significant calorie intake, but it also reduces the glycemic impact of sugars. The effect is even more pronounced when the fiber content is high and the calorie count is low. Consequently, a good, healthy loaf of bread should contain at least 2g of fiber per slice, ideally 3g.

[0160] The fibers used in the context of the invention can be derived from various cultivated plants, such as durum or soft wheat fibers, oat fibers, rye or corn fibers, or legume fibers, for example peas or beans.

[0161] The fibers used are preferably soft wheat fibers.

[0162] In one or more embodiments, the premix comprises durum wheat flour according to the first aspect of the invention and: - 8 to 10% soft wheat fiber, and - 3 to 5% sesame seeds, % expressed by weight of said durum wheat flour.

[0163] Sesame seeds are small, oval seeds from the sesame plant (Sesamumindicum). They are generally about 3 to 4 millimeters long. They can be various colors, including white, beige, black, or red, depending on the variety. Sesame seeds help lower the glycemic index of the premix, while also promoting breadmaking.

[0164] Such a premix is ​​particularly suitable for the manufacture of all types of bakery products, especially bread, with a low glycemic index, because this premix is, unexpectedly, suitable for breadmaking, while having a low glycemic index.

[0165] Fourth aspect: dough for the manufacture of low glycemic index bread

[0166] According to a fourth aspect, the invention relates to a dough for the manufacture of bread having a glycemic index of less than 45, preferably less than 35, comprising durum wheat flour according to the first aspect of the invention or a premix according to the third aspect of the invention, water, salt and a raising agent, preferably a sourdough starter.

[0167] In one or more embodiments, the bread has a glycemic index between 20 and 45, preferably between 20 and 35, preferably between 25 and 35.

[0168] In one or more embodiments, the bread has a glycemic index between 25 and 34.

[0169] In one or more embodiments, the dough comprises durum wheat flour according to the first aspect of the invention or a premix according to the third aspect of the invention, and, - 85 to 90% water, - 1 to 1.6% salt, - 15 to 30% raising agent, preferably sourdough, % expressed by weight of said durum wheat flour.

[0170] In one or more embodiments, the dough comprises durum wheat flour according to the first aspect of the invention or a premix according to the third aspect of the invention, and, - 85 to 90% water, - 1 to 1.6% salt, - 25 to 30% raising agent, preferably sourdough, % expressed by weight of said durum wheat flour.

[0171] In one or more embodiments, the dough comprises fermented wheat flour, preferably soft wheat flour.

[0172] Fermented wheat flour is a type of flour that has undergone fermentation before being used in food products. This fermentation is generally carried out to improve the properties of the flour and the characteristics of the final products, such as bread or baked goods. In particular, fermented wheat flour helps improve the shelf life of bread by creating an environment less conducive to mold growth through the production of organic acids and antimicrobial compounds.

[0173] In one or more embodiments, the dough comprises 0.5 to 2% of fermented wheat flour, preferably soft wheat, % expressed by weight of said durum wheat flour.

[0174] In one or more embodiments, the dough comprises durum wheat flour according to the first aspect of the invention or a premix according to the third aspect of the invention, and, - 85 to 90% water, - 1 to 1.6% salt, - 0.1 to 0.4% dried baker's yeast, - 15 to 30% sourdough, - 0.5 to 2% fermented flour, % expressed by weight of said durum wheat flour.

[0175] In the context of the present invention, the inventors have developed an optimized sourdough starter for the production of low glycemic index durum wheat bread, called "levain chef" (LC), particularly adapted to a durum wheat flour according to the first aspect, i.e. itself low to low GI.

[0176] This sourdough starter is based on a low GI flour (IB flour), which is preferably a flour according to the first aspect of the invention.

[0177] In one or more embodiments, the dough according to the fourth aspect of the invention comprises a leaven prepared from a flour according to the first aspect of the invention.

[0178] As previously stated, the inventors have developed an optimized sourdough starter called a "mother starter" (MC). Obtaining such an MC starter (MC) preferably involves preparing two intermediate starters: an LA starter and an LB starter.

[0179] In one or more embodiments, the sourdough starter is a LC sourdough starter obtained by a process comprising: a- the preparation of a first LA sourdough starter, said preparation comprising: a1* the preparation of a mixture comprising 40% IB flour, 60% water and 0.5% honey, a2* the mixing of the mixture from step a1, for example for 4 minutes in a spiral mixer, a3* the resting of the milled mixture from step a2, for example for 24 hours at a temperature of 20°C, so as to obtain a starter LA; b- the preparation of a second sourdough starter LB from sourdough starter LA, said preparation comprising: bl* the preparation of a mixture comprising LA sourdough starter, 40% IB flour, 60% water, % by weight of LA sourdough starter, b2* the mixing of the mixture from step bl, for example for 4 minutes in a spiral mixer, b3* the resting of the milled mixture from step b2, for example for 18 hours at a temperature of 12°C, so as to obtain an LB sourdough; c- the preparation of sourdough starter LC from sourdough starter LB, said preparation comprising: cl* the preparation of a mixture comprising sourdough starter LB, 40% flour IB, 60% water, % by weight of sourdough starter LB, c2* the mixing of the mixture from step cl, for example for 4 minutes in a spiral mixer, c3* the resting of the milled mixture from step c3, for example for 12h at a temperature of 6°C, so as to obtain an LC starter.

[0180] Fifth aspect: process for manufacturing low glycemic index bread

[0181] According to a sixth aspect, a process for manufacturing bread having a glycemic index of less than 45, preferably less than 35, based on durum wheat flour comprising is described: i- kneading dough according to the fifth aspect of the invention, typically between 10 and 15 minutes, ii- the resting of the dough for a first mass fermentation, typically between 15 and 60 minutes; iii- the division of the dough into dough balls; iv- an intermediate rest, typically between 5 and 30 minutes; v- shaping the dough balls; vi- the final fermentation of the shaped dough pieces, typically at a temperature between 25°C and 30°C, at a humidity level above 80%, typically 90%; vi- the baking of the shaped fermented dough pieces, said baking preferably being carried out at a temperature between 200 and 250°C, typically 230°C.

[0182] In one or more embodiments, the bread has a glycemic index between 20 and 45, preferably between 20 and 35, preferably between 25 and 35.

[0183] In one or more embodiments, the bread has a glycemic index between 25 and 34.

[0184] Sixth aspect: Use for the preparation of bakery products

[0185] According to a sixth aspect, the invention relates to the use of durum wheat flour according to the first aspect of the invention or of a premix according to the third aspect of the invention for the preparation of a bakery product having a glycemic index of less than 45, preferably less than 35, the bakery product preferably being a loaf of bread.

[0186] The glycemic index of the bakery product according to the sixth aspect of the invention can be measured indirectly via the measurement of an in vitro digestibility index as detailed above.

[0187] In one or more embodiments, the bakery product has a glycemic index between 20 and 45, preferably between 20 and 35, preferably between 25 and 35.

[0188] In one or more embodiments, the bakery product has a glycemic index between 25 and 34.

[0189] In one or more embodiments, the flour according to the first aspect of the invention or the premix according to the third aspect of the invention represents at least 75% by weight, preferably at least 80% by weight, at least 85% by weight, at least 90% by weight, at least 95% by weight of the total weight of flour entering into the composition of the product.

[0190] For the purposes of the present invention, bakery products encompass a wide range of oven-baked food products, including breads, pastries, cakes and biscuits.

[0191] Preferably, the bakery product is a sourdough sandwich loaf, a ciabatta loaf, a sourdough loaf, a biscuit, or a sponge cake.

[0192] Sourdough bread is preferred.

[0193] By bread is meant a bakery product prepared mainly from flour, water, yeast and salt as basic ingredients.

[0194] Sourdough bread is a variation of traditional sandwich bread usually made from soft wheat flour, which uses a natural sourdough starter rather than commercial yeast for fermentation.

[0195] Ciabatta bread is a classic Italian bread usually made from soft wheat flour, featuring a crispy crust and an airy crumb, often made with a wet dough and prolonged fermentation to develop characteristic flavors.

[0196] Sourdough bread is a traditional artisanal bread usually made from soft wheat flour, known for its thick, crispy crust and its airy, soft crumb.

[0197] By biscuit, we mean a preparation obtained by baking in the oven a preparation based on flour, soft wheat, butter, eggs, and usually sugar or flavourings, intended to be consumed as a snack or dessert.

[0198] A génoise is an Italian cake, having a spongy texture, prepared from a dough usually comprising soft wheat flour, eggs, butter and flour and not containing baking powder or baking soda.

[0199] Such products are usually prepared with soft wheat flour.

[0200] Advantageously, the use of durum wheat flour according to the first aspect of the invention or a premix according to the third aspect of the invention makes it possible to replace at least partially, and preferably makes it possible to replace totally the soft wheat flour usually present in the bakery product.

[0201] In other words, advantageously, durum wheat flour according to the first aspect of the invention or a premix according to the third aspect of the invention makes it possible to partially or totally replace the wheat flour usually present in the bakery product, while lowering its glycemic index compared to the same bakery product prepared with soft wheat flour.

[0202] In one or more embodiments, the flour according to the first aspect of the invention or the premix according to the third of the invention represents at least 75%, preferably at least 80%, at least 85%, at least 90%, at least 95% of the flour entering into the composition of the bakery product.

[0203] In one or more embodiments, the flour according to the first aspect of the invention or the premix according to the third aspect of the invention represents all, that is, 100%, of the flour used in the composition of the bakery product. Seventh aspect: Bakery products

[0204] According to a seventh aspect, the invention relates to a bakery product having a glycemic index of less than 45, preferably less than 35, comprising durum wheat flour according to the first aspect of the invention, a premix according to the third aspect or a dough according to the fourth aspect, the bakery product preferably being a loaf of bread.

[0205] The bakery product is as defined above in the sixth aspect of the invention.

[0206] In particular, the bakery product is preferably a sourdough sandwich loaf, a ciabatta loaf, a sourdough loaf, a biscuit, or a sponge cake, preferably a sourdough sandwich loaf.

[0207] In one or more embodiments, the bakery product has a glycemic index between 20 and 45, preferably between 20 and 35, preferably between 25 and 35.

[0208] In one or more embodiments, the bakery product has a glycemic index between 25 and 34.

[0209] In one or more embodiments, the flour according to the first aspect of the invention or the premix according to the third aspect of the invention represents at least 75% by weight, preferably at least 80% by weight, at least 85% by weight, at least 90% by weight, at least 95% by weight of the total weight of flour entering into the composition of the bakery product.

[0210] In one or more embodiments, the flour according to the first aspect of the invention represents the entirety, that is to say 100% of the weight of flour entering into the composition of the bakery product. Brief description of the drawings

[0211] [Fig. 1] schematically illustrates an example of preparing a flour and a premix according to the present invention.

[0212] Other features and advantages of the invention will become more apparent from the following examples, which are given by way of illustration and not limitation. EXAMPLES

[0213] Materials and methods

[0214] Particle size

[0215] The particle size distribution is determined according to standard NM 08.1.214. - Principle: Consists of sieving a test sample on sieves whose mesh openings are increasingly closed. - Materials: Analytical balance Laboratory sieve (CHOPIN brand) Sieve: 1120pm - 630pm - 500pm - 425pm - 355pm - 250pm - 200pm - 150pm Operating procedure: . Mix the product . Weigh 100g Pour the test sample onto the most open sieve Sift for 5 minutes for semolina at a speed of 225 rpm and for 10 minutes for flour at a speed of 250 rpm. Weigh the residue from each sieve Determine the extraction rate of each sieve Calculate the extraction E as a percentage Calculate the rejection rate as a percentage - Results : The size distribution is obtained from the percentages of rejections (Ri) and the percentages of extraction (E) from the different sieves.

[0216] Glycemic Index

[0217] The glycemic index is measured indirectly via the measurement of an in vitro digestibility index according to the IGBalance methodology.

[0218] The methodology used by IGBalance is based on the latest recommendations of the COST INFOGEST of 2019 in the performance of in vitro digestion.

[0219] The digestion simulations include an oral phase, a gastric phase, and an intestinal phase. Each phase replicates the main characteristics of in vivo digestion, including pH, enzymes, digestion time, and standard conditions. If the food or ingredients require prior preparation (cooking, thawing, etc.), this is carried out before the oral phase by IGBalance.

[0220] Depending on the number of recipes or preparations to be tested, the order of these tests is randomized. Samples will be taken at different times during the simulation of digestion in the different phases in order to evaluate the amount of glucose released.

[0221] Thus, the amount of glucose released at a precise time of digestion is determined and a "predicted" or "estimated" glycemic index is calculated from all of these values.

[0222] Example 1: Development of a durum wheat flour with a low damaged starch content

[0223] 1.1-Selection of passages which offer durum wheat flours with a particle size between 100 and 450 pm.

[0224] In a first set of experiments, different passages in the semolina mill diagram allowing the production of durum wheat flours with a particle size between 100 and 450 pm were identified.

[0225] Five flours FBD1, FBD2, FBD3, FBD4, and FBD5 have been identified:

[0226] FBD1 is derived from a B4 (B4) grinding

[0227] FBD2 is derived from a B3 (B3) grinding

[0228] FBD3 is derived from a B1 (Bl) grinding

[0229] FBD4 is derived from a disaggregator (D5)

[0230] FBD5 is derived from a disaggregator (D6)

[0231] The FBD1 to FBD5 flours have similar particle sizes, which are in all cases between 100 and 450 pm.

[0232] 1,2-Analysis of the damaged starch content of flours BBD1 to FBD5

[0233] The starch content of each flour is analyzed using an SDMATIC2 device according to the method detailed above.

[0234] The results are presented in the table below: [Tables 2] Durum wheat flour % of damaged starch FBD1 18 FBD2 18 FBD3 16 FBD4 19 FBD5 19

[0235] FBD3 durum wheat flour has the lowest level of damaged starch of the 5 flours tested. Without wishing to be bound by any particular theory, the inventors believe that the low level of damaged starch in FBD3 durum wheat flour is due to the fact that FBD3 is produced solely by milling using the B1 process, and has therefore not been subjected to the mechanical force of other roller mills which cause greater starch damage.

[0236] 1.3-Addition of the endo-oxylanase enzyme in the first wetting step and measurement of the rate of damaged starch

[0237] In a second set of experiments, an FBD6 flour is prepared under the same conditions as FBD3, except that the wetting solution used contains an endoxylanase enzyme. The level of damaged starch is analyzed.

[0238] The results are presented in the table below: [Tables 3] Durum wheat flour % of damaged starch FBD6 14

[0239] FBD6 durum wheat flour has a lower level of damaged starch than FBD3.

[0240] Without wishing to be bound by any particular theory, the inventors believe that the reduction in the rate of damaged starch is due to the fact that the endo-xylanase enzymes weaken the outer layer of the wheat grain and allow grinding with less effort, and therefore less damage to the starch.

[0241] L4-Discussion

[0242] After studying flours with similar particle sizes from different passes in the semolina mill diagram, the durum wheat flour with the lowest percentage of damaged starch is a flour from Bl milling.

[0243] It has been shown that it was possible to significantly reduce the rate of damaged starch in such flours by adding endo-xylanase during the first wetting step.

[0244] Without wishing to be bound by any particular theory, the inventors believe that the addition of endo-xylanase indirectly reduces the glycemic index of the flours obtained, since the less the starch grains are damaged, the less their structure is accessible to various enzymes and in particular to amylolytic enzymes which attack the damaged starch grains and transform them into high GI simple sugars.

[0245] Example 2: Development of premixes for the preparation of low glycemic index breads

[0246] The inventors tested different ingredients to lower the glycemic index of FBD6 flour.

[0247] The FBD6 flour is sent to a mixing station and is mixed with various ingredients.

[0248] After various trials, wheat fibers and sesame seeds were selected.

[0249] 1-Ingredients used to lower the glycemic index

[0250] Addition of wheat fibers

[0251] The presence of fiber reduces the GI of food, therefore a decrease in the transit time of the food in the digestive tract, its digestion is therefore faster, it has less time to release the carbohydrates that compose it and the GI is reduced.

[0252] Addition of sesame seeds

[0253] To improve the taste of the bread, it was also decided to add sesame seeds as an ingredient to enhance the flavor while also lowering the glycemic index. Sesame seeds have a low glycemic index: they help to balance blood sugar and manage diabetes.

[0254] Cholesterol is also reduced by the action of fibers and omega-6.

[0255] 2-Discussion

[0256] The incorporation of 8 to 10% wheat fiber and 3 to 5% sesame seeds, % expressed by weight of FDB6, makes it possible to lower the GI compared to FBD6, without altering the breadmaking properties.

[0257] The FBD6 flour is sent to a mixing station and it will be mixed with wheat fibers and sesame seeds to obtain a preparation based on durum wheat flour with a very low glycemic index.

[0258] In what follows this preparation comprising durum wheat flour FDB6, soft wheat fibers and sesame seeds is signed PFBD6.

[0259] Example 3: Development of a process for manufacturing bread with a low glycemic index

[0260] The inventors tested the preparation of bread from a flour preparation according to PFDB6 according to Example 2.

[0261] The breadmaking character (called breadmaking ability) of PFDB6 was confirmed by implementing it in the manufacture of bread with sourdough fermentation.

[0262] Following several bread-making trials, the inventors developed an optimized bread-making process. In particular, a new LC sourdough starter, especially suited to the preparation of very low GI breads, was developed.

[0263] Optimized sourdough starter “Chief sourdough starter” or LC sourdough starter

[0264] The preparation of the LC sourdough starter is detailed in the table below: [Tables 4] Breadmaking Diagram Temperature Resting Time Starter (LA) 40% Flour IB + 60% water + 0.5% honey Mixing (time = 4 min in a spiral mixer) Rest 18 h 20°C 24h Starter 2 (LB) LA + 40% Flour IB + 60% water Mixing (at low speed for 4 min in a spiral mixer) Rest 18 h 12°C 18h Starter (LC) LB + 40% Flour IB + 60% water

[0265] Recipe (dough)

[0266] A dough is prepared according to the following recipe): - Preparation based on PFBD durum wheat flour: 100% - water: 80% - salt: 1.8% - Dried baker's yeast: 0.4% -LC sourdough: 23% -fermented flour 1%, % by weight of preparation based on durum wheat flour.

[0267] Bread manufacturing process

[0268] Manufacturing continues with the following operations: -Kneading (spiral mixer): 12 min, including mixing: 4 min - Resting of the dough, for a first bulk fermentation (or proofing): 30 min - Division of the dough; according to the desired weight. Intermediate rest (or relaxation); 15 minutes -Shaping, to give the bread its final form; -Final fermentation (or proofing); 28°C with 90% humidity. -Cooking: 230°C for the time it takes for the dough balls to set.

[0269] Results:

[0270] A bread with a GI of less than 35 is obtained.

[0271] This bread has a lower GI than a bread prepared with the same FBD6 flour but with a recipe and a diagram of the production of a usual sourdough bread.

[0272] Discussion

[0273] Despite its strong flavor and slow fermentation, sourdough bread remains recommended for a low GI diet. Indeed, the fermentation of sourdough leads to the retrogradation of starch, which, in excessive quantities, would raise blood sugar levels.

[0274] In this sense, a sourdough bread based on FBD6 flour has been developed with a lower GI than bread made with the same FBD6 flour but with a recipe and manufacturing diagram of a usual sourdough bread.

Claims

Demands

1. Durum wheat flour essentially consisting of durum wheat grain milling products, characterized in that it has: -a particle size between 100 and 450 pm, and -a damaged starch content of less than or equal to 15%.

2. Durum wheat flour according to claim 1, characterized in that it consists of at least 99% by weight of durum wheat grain milling products, the remainder being unavoidable impurities from the process of obtaining said flour.

3. Durum wheat flour according to claim 2, characterized in that the impurities from the process of obtaining said flour comprise or consist of an endoxylanase enzyme.

4. Durum wheat flour according to any one of the preceding claims, characterized in that it has an ash content of between 0.5 and 1.5%.

5. Durum wheat flour according to any one of the preceding claims, characterized in that said flour is essentially made up of the products of first milling of durum wheat grains.

6. A process for preparing durum wheat flour according to any one of the preceding claims, comprising: i- wetting the durum wheat grains with a wetting solution containing an endo-xylanase enzyme; ii- grinding the durum wheat grains obtained according to step i; iii- recovering the durum wheat flour as defined in any one of the preceding claims from the ground material obtained according to step ii.

7. A method according to claim 6, characterized in that the wetting solution contains the endo-xylanase enzyme at a concentration between 5 and 10 ppm, preferably 8 ppm.

8. Premix for the manufacture of a durum wheat bread having a glycemic index of less than 45, preferably less than 35, comprising durum wheat flour according to any one of the preceding claims and: - 8 to 10% wheat fiber, and / or - 3 to 5% sesame seeds, % expressed by weight of said durum wheat flour.

9. Dough for the manufacture of bread having a glycemic index of less than 45, preferably less than 35, comprising durum wheat flour according to any one of claims 1 to 5 or a premix according to claim 8, water, salt and a raising agent, preferably a sourdough starter.

10. A process for manufacturing bread having a glycemic index of less than 45, preferably less than 35, based on durum wheat flour comprising: i- kneading a dough according to claim 9; ii- resting the dough for a first bulk fermentation; iii- dividing the dough into loaves; iv- an intermediate rest; v- shaping the loaves; vi- final fermentation of the shaped loaves.

11. Use of durum wheat flour according to any one of claims 1 to 5, of a premix according to claim 8 or of a dough according to claim 9 for the preparation of a bakery product having a glycemic index below 45, preferably below 35, the bakery product preferably being a loaf.

12. Bakery product having a glycemic index of less than 45, preferably less than 35, comprising durum wheat flour according to any one of claims 1 to 5, a premix according to claim 8 or a dough according to claim 9, the bakery product preferably being a loaf.

Images