A flour-based food product with a low glycemic index.

Abstract

The present invention describes a baked goods product. This baked goods product contains flour without pelemir flour, together with pelemir flour or an extract derived from pelemir flour. The addition of pelemir flour effectively reduces the glycemic index of the baked goods product. Furthermore, the present invention describes a method for the production of such a baked goods product.

Description

1 TARIFF LOW GLYCEMIC INDEX FOOD PRODUCT Technical field The present invention relates to food products, particularly baked goods with a reduced glycemic index. It is related. 5 Background of the invention Bread and other baked goods, which hold a primary position among basic food items, Due to their high glycemic index, they cause various health problems for consumers. This is especially true for white bread, which is among foods with a high glycemic index. The glycemic index is a scale that shows how blood glucose levels are affected after consuming carbohydrate-containing foods. It is a relative measure that determines the speed of blood glucose levels after consuming foods with a high glycemic index. Blood sugar rises and insulin is released. This is associated with insulin resistance and beta-cell dysfunction. Oxidative stress, inflammation, endothelial disorders, and changes in blood lipid levels can occur; Therefore, significant health problems such as obesity, type 2 diabetes, and cardiovascular diseases arise. Therefore, instead of food products with a high glycemic index, choose those with a low glycemic index. Food consumption is becoming increasingly important in general. In flour and flour-based food products, enzyme-resistant additives are commonly used to reduce the glycemic index. Starches are used. The starch found in wheat flour is used as an energy source in nutrition. It plays an important role. Its behavior after interaction with enzymes in the gastrointestinal system is also important. Starch; rapidly digested, slowly digested, and resistant starch (DN, English: resistant starch, abbreviated as 20). They are classified as RS. DN is a starch fraction resistant to hydrolysis by amylase and pullulanase enzymes, and is found in the fine fiber of healthy individuals. These are starch and its breakdown products that cannot be digested in the intestine. DN refers to DN1, DN2, DN3, and DN4. They are commercially available on the market, divided into four subtypes. Examples of these are: Hi-maize and PenFibe, which are modified potato starches in the DN4 class, are resistant 25 starches, belonging to the DN2 class and marketed under the Cargill / Cerestar trade name, are resistant to the amylase enzyme. High-resistance corn starch, specifically resistant starch offered under the trade name ActiStar, can be given as an example. In addition, Slimini's low glycemic index flours are also commercially available. In light of all this information, there are still some improvements to be made in baked goods and in the treatment of resistant products. It is clear that there is a need to introduce alternatives to the use of starch. 30 2 A brief description of the invention. The primary aim of the present application is to address the aforementioned problems in the prior art. Another aim of the invention is to offer a food product that helps protect human health. The current Another purpose of the application is to address the inclusion of flours undesirable in bread production into the bread manufacturing process. 5 It is the provision of a food product, especially bread, that helps protect human health. The baked goods product presented within the scope of the current application constitutes the entirety of the elements that form the content of the independent claim. It fulfills the above objectives thanks to this. The baked goods product submitted with the current application is a flour that is not pelemir flour (in other words, non-pelemir flour). (with flour), 0.1 grams to 10 grams per 100 grams of flour that is not pelemir flour. an amount within the range of 0.1 grams per 100 grams of pelemina flour, or non-pelemina flour. an extract of pelamir flour obtained from a quantity of pelamir flour ranging from 1 to 10 grams It includes the following per 100 grams of flour that is not pelemir flour. It can correspond to any of the following: - Between 0.1 grams and 0.4 grams, 15 - preferably between 0.1 grams and 0.3 grams, - preferably in the range of 0.25 grams to 0.35 grams, - preferably 0.3 grams. In a possible configuration of the invention, the flour in question, which is not pea flour, may contain whole grain flour. In such a configuration, the baked goods in question may additionally contain oleander meal. 20 In a possible configuration of the invention, the flour in question, which is not pelemir flour, would contain white wheat flour. It is possible. In such a configuration, the flour-based food product in question may not contain oleander pulp. In a possible configuration of the invention, the food product in question could be bread dough or bread. In a possible configuration of the invention, the food product in question could be a biscuit dough or biscuits. The current application also presents a method for preparing a baked goods product. The method is 25. When combined with flour that does not contain pelemir flour, 0.1% of the said pelemir flour-free flour is added per 100 grams. between 10 grams and 10 grams of pelemir flour, or 0.1 grams per 100 grams of non-pelemir flour. an extract obtained from pelemir flour in the range of 1 gram to 10 grams It includes the blending stage. The blending stage in question involves adding 30% flour per 100 grams to the flour product, excluding the flour itself. a certain quantity of pelemir flour, or extract obtained from that quantity of pelemir flour It can be implemented in a way that includes: 3 - Between 0.1 grams and 0.4 grams, - preferably between 0.1 grams and 0.3 grams, - preferably in the range of 0.25 grams to 0.35 grams, - preferably 0.3 grams. In a possible application of the method, the extract of pelamir flour could be derived from the oil contained in pelamir seeds, for example, 5 Pelemir is obtained by grinding and sieving the pulp obtained by cold pressing to remove the pulp. This can be obtained by bringing the flour into contact with water. This water contact stage should be carried out at 15°C. an extraction temperature in the range of 35°C and an extraction time of 1 day or longer This can be carried out throughout. Preferably, the extraction temperature should be between 20°C and 25°C. The extraction time is between 1 and 3 days. 10 Brief description of the figures Figure 1 shows a baked goods product manufactured for comparison purposes, which is not within the scope of the present invention. This is a SEM image of the product, specifically the crust surface of the bread (EXAMPLE 1). Figure 2 shows a baked goods product, specifically the crust surface of bread, presented within the scope of the present invention. This is a SEM image (EXAMPLE 2). Figure 3 shows the shell in Figure 1, which is not within the scope of the present invention and has been manufactured for comparison purposes. The SEM image provided is a SEM image of the inside of a baked goods product, specifically bread. (EXAMPLE 1). Figure 4 shows the baked goods product 20 presented within the scope of the present invention, the shell SEM image of which is given in Figure 2. This is a SEM image of the product, specifically the inside of the bread (EXAMPLE 2). Detailed description of the invention The current application seeks to extract pelemir oil from Cephalaria Syriaca (pelemir) seeds. 25 A baked goods product is offered. Pelemir seeds are high in fat (approximately 20% by weight), protein (approximately 15.5% by weight), and dietary fiber (approximately 15.5% by weight). It is a natural product containing (25.5%) and polyphenols. In the studies conducted within the scope of the current application, flour... The glycemic index of food products is defined as a specific number per 100 grams of non-flour flour (e.g., wheat flour). by containing a significant amount of pelemiria flour or the same amount of pelemiria flour extract, 30 It has been observed that it has decreased significantly. 4 A baked goods product containing between 0.1 grams and 10 grams of pelemir flour per 100 grams of non-pelemir flour, or It may contain its extract. However, the amount of pelemir flour per unit of flour other than pelemir, and the supply It was determined that the reduction in glycemic index was not proportional to each other. Therefore, flour other than pelemir The amount of pelemir flour per unit effectively produces the technical effect of lowering the glycemic index. Cases where the displayed amounts are present are preferred. 5 The amount of pelemir flour that effectively exhibits the technical effect of lowering the glycemic index is 100. The amount of pelemir (excluding 100 grams of flour) was determined to be between 0.1 grams and 0.4 grams per gram of flour. In cases where the amount of pelemir flour per unit of external flour exceeds 0.4 grams, for example 0.45 grams or more. In these cases, a reduction in the technical impact is observed. Therefore, the current application is minor. The glycemic index of bakery products containing large amounts of pelemir flour or pelemir flour extract is 10. It provides a highly effective descent. The amount of pelemir flour should preferably be between 0.1 grams and 0.3 grams per 100 grams of non-pelemir flour, or more. Ideally, the amount of pelemir flour is 0.3 grams per 100 grams of non-pelemir flour. The amount of pelemir flour per 100 grams of non-pelemir flour... In cases where the amount is between 0.25 grams and 0.34 grams per 100 grams of flour, excluding pelemir, it is 0.3 grams per 100 grams of flour. It can be assessed as corresponding to grams. 15 An equivalent effect in terms of lowering the glycemic index is achieved per 100 grams of flour excluding pelemir. This can also be achieved by using the extract of pelemir flour in the quantities mentioned above. In the context of the present application, the extract of pelemir flour is obtained by bringing pelemir flour into contact with water. It can be obtained in aqueous solution through extraction. This extraction process, for example... At an extraction temperature between 15°C and 35°C, preferably between 20°C and 25°C. This can be done. The extraction process should preferably be carried out over an extraction period of 1 day or longer. By exposing the pelemir flour to water for an extraction period of 1 to 3 days. This can be accomplished. Mixing the water in contact with the pelemir flour is preferred in the extraction process. This process can shorten the extraction time. In the context of the current application, the quantities of pelemir flour, pelemir 25, are specified per 100 grams of non-pelemir flour. The pulp, which is the part remaining after the oil has been extracted from the seed, is ground and preferably used in bread making. For it to be usable, it must be passed through a sieve with a pore diameter of 250 micrometers or smaller. This corresponds to the term "oilseed cake". Within the context of the current definition, it can also be referred to as "oilseed cake". EXAMPLES 30 The following experimental studies were conducted for the preparation of baked goods, which are the subject of the current application. These examples serve as illustrations. The examples presented are not intended to limit the scope of protection. EXAMPLE 1: EXAMPLE 1, provided for comparison purposes, is from Istanbul Public Bread, which is not included in the current application. A.Ş. launched a 300-gram pack of white bread, each prepared by baking 355 grams of dough. This relates to the baked goods product in the form of bread (also known as Mediterranean bread). The bread in EXAMPLE 1... The dough has the content listed in Table 1. 5 Table 1. Dough composition of the gluten-added baked goods product presented in EXAMPLE 1. 15 The component referred to as enzyme in Table-1 and Table-2 of this specification is manufactured by İstanbul Halk Ekmek A.Ş. It is an enzyme mixture used in the production of white loaf bread, and the white loaf bread dough is 20 It contains one or more enzymes suitable for inclusion in the formulations. The current application Enzymes suitable for use in food products offered within this scope include alpha amylase, hemicellulose, and lipase. Or other enzymes used in the baked goods industry can be mentioned. The glycemic index of the baked goods product obtained in EXAMPLE 1 was determined to be 70. This recipe is 25 Within this scope, the glycemic index values ​​given in EXAMPLE 1 and EXAMPLE 2 were obtained from in-vitro glycemic index tests. This method is based on the glycemic index value of reference glucose, which is accepted as 100 (Englyst, KN, Englyst, HN, Hudson, GJ, Cole, TJ, Cummings, JH, 1999. Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response. American Journal of Clinical Nutrition 69: 448- 454. DOI: 10.1093 / ajcn / 69.3.448; Goni, I., Garcia-Alonso, A., Saura-Calixto, S., 1997. A starch hydrolysis 30 Procedure to estimate glycemic index. Nutrition Research 17: 427-437. DOI: 10.1016 / S0271- 5317(97)00010-9). INGREDIENT Quantity (kg) Wheat Flour 100 Water 64 Yeast Age 3.6 Gluten 2.2 Whey 2.0 Enzyme 0.36 Grape vinegar 0.36 NaCl 0.87 6 The SEM image of the bread crust obtained from the dough formulation in EXAMPLE 1 is shown in Figure 1. The SEM image of the inside of the same bread is presented in Figure 3. The dough in EXAMPLE 1. The specific volume of bread obtained from this formulation was determined to be 3.60 mL / g. EXAMPLE 2: 5 EXAMPLE 2 relates to a baked goods product within the scope of the present application. The baked goods product in question is EXAMPLE 2. Unlike the bread dough described in section 1, this recipe uses 0.3 grams of pelemir flour per 100 grams of wheat flour. It contains gluten, which is included in the formulation in EXAMPLE 1, to improve the clarity of the comparison. It has been removed from the formulation. Similar to EXAMPLE 1, the baked goods obtained in EXAMPLE 2. This is a 300-gram white bread made by baking 355 grams of dough. EXAMPLE 2, 10 The bread dough has the ingredients listed in Table 2. Table 2. Dough composition of the baked goods product containing pelemir flour presented in EXAMPLE 2. 20 The enzyme in Table-2 is identical to the enzyme in Table-1. The baked goods to be prepared under this application are 25. product formulations, one or more of which are suitable for inclusion in baked goods dough formulations. It may contain a large number of enzymes. Within the scope of the current application, the glycemic index of the baked goods product obtained in SAMPLE 2 is 62.2 (+ / - 0.2) and in the experiment it was determined as 63.0 (+ / - 0.4). The glycemic index of white bread is 30 as above. Considering the 82 referenced values, the glycemic index values ​​in question are for 100 grams of flour excluding pelemir. Thanks to the addition of only 0.3% pelemir flour per unit of (here: white wheat flour) in EXAMPLE 1 This corresponds to a reduction in glycemic index of approximately 23.17% and 24.15% compared to the formulation. These reductions of over 20% are considered an effective decrease in the glycemic index value. It has been evaluated. 35 INGREDIENT Quantity (kg) Wheat Flour 100 Water 64 Yeast Age 3.6 Pelemir flour 0.3 Whey 2.0 Enzyme 0.36 Grape vinegar 0.36 NaCl 0.87 7 The SEM image of the bread crust obtained from the dough formulation in EXAMPLE 2 is shown in Figure 2. The SEM image of the inside of the same bread is presented in Figure 4. Figures 2 and 4... When the images are examined, compared to the bread in SAMPLE 1 shown in Figure 1 and Figure 3, the gluten content is higher. It appears that a tighter adhesion is achieved in the matrix. In addition, the dough in EXAMPLE 2 is 5 The specific volume of bread obtained from this formulation within the scope of the current application is 3.76 mL / g. It has been determined that the subject of the invention is a bakery product with a higher volume and homogeneous pores. The structure is provided. In other words, within the scope of the current application, the addition of pelemir flour to the flour-based food product... It does not have a negative effect on its other characteristic properties; on the contrary, a small amount of pelemir flour Thanks to its contribution, there is a dramatic decrease in the glycemic index, while other characteristic features also improve by 10. A positive effect is observed. Pelemir flour, thanks to its effect of strengthening the rheological properties of weak flours, is suitable for flours with poor gluten quality. and / or wheat flour containing insufficient gluten, including pelemir flour within the scope of the current application. In baked goods dough, for example, bread dough containing pelemir flour, 15 other than the pelemir in question. It permits the use of flours containing pelemir flour. Therefore, the flours containing pelemir flour within the scope of the present application are permitted. With this food product, non-pelemir flours, which are not normally preferred, have an increased added value. It is thus brought into the economy. Pelemir flour additive is obtained by using pelemir other than the said pelemir. It improves the viscoelastic properties of the bread produced, as determined by farinograph and extenograph. Thus, the dough's 20 parameters such as stability, energy, tensile strength, and falling number are determined. Significant improvements are observed in its parameters. In the dough, especially in hot climates, The behavior of spreading and losing its form at ambient temperatures disappears. Pelemir The effect that flour produces in dough is similar to that of ascorbic acid, but it is viscoelastic. The improvement it provides in these properties is higher compared to ascorbic acid. The mechanism of action of ascorbic acid. Although not precisely known, disulfide 25 is formed via the oxidation of endogenous glutathione to dehydroascorbic acid. There is a belief that it enables the formation of cross-links, thereby providing gluten with a viscoelastic structure. It is present. In the formation of disulfide bonds, the sulfur-containing amino acid cysteine ​​in flour plays the dominant role. It plays a role; however, protein analyses based on pelemir flour did not reveal any cysteine. Therefore, the mechanism of action of the pelemir flour additive does not stem from disulfide bonds. This... Instead, pelemir flour contains a large number of polar amino acids, therefore it interacts with hydrophobic substances. 30 By forming weak but numerous cross-links, the formation of one or more clusters of molecules. It has been concluded that it provides and incorporates into the gluten structure. EXAMPLE 3: Sourcing of pelemir flour In the context of the current application, the procurement of pelemir flour can be carried out through the following steps: 35 8 i. the separation of oil from one or more pelmic seeds, for example by cold pressing, thus obtaining essentially a fat-free pulp, ii. Grinding the pulp obtained in step i, thus obtaining ground pulp, iii. The ground pulp obtained in step ii, for example, 250 micrometers or smaller, Preferably sieving with a sieve having a diameter of 200 micrometers or smaller. Available 5 In this context, the portion that has passed through the sieve is called pelemir flour. EXAMPLE 4: Obtaining pelemir flour extract Following the steps described in EXAMPLE 3, a certain mass of pelemir flour is obtained, 10 As exemplified in the current specification, it can be extracted by contact with water. Thus, pelemir The extract of the flour is obtained. The extract of Pelemir flour, in the context of the present application, is obtained from the mass in question. It is considered equivalent to pelemir flour in terms of technical effectiveness. The water contact stage in question takes place at an extraction temperature between 15°C and 35°C and lasts for 1 day and 15 minutes. or it can be carried out over a longer extraction period. Preferably, the extraction in question The temperature is between 20°C and 25°C, and the extraction time is between 1 and 3 days. In light of the above information, the baked goods product submitted within the scope of the current application is as described above. In each version, thanks to the set of independently requested elements, 20 - The aforementioned problems are being resolved in the current state of the art. - By lowering the glycemic index, it helps protect human health and promotes healthy eating. a food product is being offered, - Flours that are not normally preferred in bread production can be included in bread production, human Food products that help protect health and promote healthy eating, especially bread, are offered. 25

Claims

9 Requests 1. A baked goods product, made with flour that is not pelemir flour, and other flours that are not pelemir flour. between 0.1 grams and 10 grams of pelemir flour, or non-pelemir flour, per 100 grams of flour. The flour contains between 0.1 grams and 10 grams of pelemir flour extract per 100 grams.

2. According to Claim 1, for every 100 grams of flour that is a food product but not pelemir flour, 0.1 grams to 0.45 grams. between 0.1 grams per 100 grams of pelemir flour, or non-pelemir flour. It contains pelemir flour extract in the range of 0.4 grams.

3. According to Claim 1, for every 100 grams of flour that is a food product but not pelemir flour, 0.1 grams to 0.3 grams. between 0.1 grams per 100 grams of pelemir flour, or non-pelemir flour. It contains pelemir flour extract in the range of 0.3 grams. 10 4. According to Claim 1, for every 100 grams of flour that is a food product but not pelemir flour, 0.25 grams to 0.35 grams between 0.25 grams per 100 grams of pelemir flour, or non-pelemir flour. It contains pelemir flour extract in the range of 0.35 grams.

5. According to Claim 1, 0.3 grams of pelemir per 100 grams of flour that is a food product but not pelemir flour. flour, or 0.3 grams of pelemir flour extract per 100 grams of non-pelemir flour for 15 minutes. It includes.

6. The product is a food product according to any of claims 1 to 5, and it is either bread dough or bread.

7. The product is a food product according to any of claims 1 to 5, and is either biscuit dough or biscuits.

8. A method for preparing a baked goods product; one or more ingredients other than pelemir flour. Along with the number of flours, the flour in question is not pelemir flour, and the amount of 0.1 grams to 10 20 per 100 grams of flour. between 0.1 grams and 10 grams per 100 grams of pelemir flour, or non-pelemir flour. a blending stage to include the extract of pelemir flour in the gram range It includes.

9. The method is according to claim 8; the said blending stage is every flour that is not pelemir flour. 25 grams of pelemir flour, or non-pelemir flour, in the range of 0.1 gram to 0.4 grams per 100 grams It will contain between 0.1 grams and 0.4 grams of pea flour extract per 100 grams. This is how it is carried out.

10. The method is according to claim 8; the said blending stage is every flour that is not pelemir flour. 0.1 gram to 0.3 grams of pelemir flour, or non-pelemir flour, per 100 grams 30 This is how it is carried out.

11. The method is according to claim 8; the said blending stage is every flour that is not pelemir flour. Pelemir flour, or non-pelemir flour, in the range of 0.25 grams to 0.35 grams per 100 grams It will contain between 0.25 grams and 0.35 grams of pea flour extract per 100 grams. This is how it is carried out. 35 12. The method is according to claim 8; the said blending stage is every flour that is not pelemir flour. 0.3 grams of pelemir flour per 100 grams, or 0.3 grams per 100 grams of flour that is not pelemir flour. It is produced in a way that contains the extract of gram pelemir flour.

13. The method according to any of claims 8 to 12, of the extract of pelemir flour, pelemir flour This involves obtaining it by bringing it into contact with water. 5 14. The method is according to claim 13, and the water contact stage in question is between 15°C and 35°C. at an extraction temperature and for an extraction period of 1 day or longer It is the realization of.

15. The method is in accordance with claim 14, and the extraction temperature in question is between 20°C and 25°C. The extraction period should be between 1 and 3 days. 10 16. The method is according to any of items 8 to 15, and the following steps are taken for the procurement of pelemir flour. It includes: i. the separation of the oil from one or more pelamir seeds, thus producing a product that is essentially oil-based. obtaining a purified pulp, ii. Grinding the pulp obtained in step i, thus obtaining ground pulp, 15 iii. Sifting the ground pulp obtained in step ii, thus producing pelemir flour.

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