Pasta with a low glyceamic index

Abstract

The invention relates to a pasta that is characterised by that it contains, as gluten flour, durum-wheat semolina or a mixture of durum-wheat semolina with common wheat flour in quantities of 20-70% by weight, whereby common wheat flour is present in quantity of maximum 50% by weight in relation to the mixture, moreover, it contains 5-50% by weight of lupin flor, 5-30% by weight of fiber, and 3-10% by weight of vital gluten, and an addition of water. In an alternative solution the pasta contains additionally 5-30% of millet flour. The invention allows to acquire pasta with Gl less than 40% and with glycaemic load of less than 10%. The pasta, as far as its sensory characteristics (bright colour, high organoleptic and culinary quality) are concerned, is similar to a traditional wheat pasta which has Gl approximately 50-60% and GL about 20%.

Claims

1. A pasta with a low glycaemic index based on gluten flour with an addition of dietary fiber characterised in that it contains, as gluten flour, durum-wheat semolina or a mixture of durum-wheat semolina with common wheat flour in quantity of 20-70% by weight, whereby common wheat flour constitutes maximum 50% by weight of the mixture, moreover, the pasta contains 5-50% by weight of lupin flour, 5-30% by weight of fiber, and 3-10% of vital gluten.

2. The pasta according to claim 1 characterised in that lupin flour is present in quantity of 15-40% by weight.

3. The pasta according to claim 1 characterised in that oats, barley are a source of fiber.

4. The pasta according to claim 1 characterised in that common wheat flour constitutes 5-30% of the mixture of gluten flours.

5. The pasta with a low glycaemic index based on gluten flour with an addition of dietary fiber characterised in that, as gluten flour, it contains durum-wheat semolina flour or a mixture of durum-wheat semolina flour with common wheat flour in quantity of 20-70% by weight, whereby common wheat flour constitutes maximum 50% of the mixture, moreover, the pasta contains 5-50% of lupin flour, 5-30% of millet flour, 5-30% by weight of fiber, and 3-10% by weight of vital gluten.

6. The pasta according to claim 4 characterised in that lupin flour is present in quantities of 15-40% by weight.

7. The pasta according to claim 4 characterised in that oats, barley are the source of fiber.

8. The pasta according to claim 1 characterised in that common wheat flour constitutes 5-30% by weight of the mixture of gluten flours.

Description

EXAMPLE 1

[0018] Pasta containing:
Durum-wheat semolina—67.5%
Lupin flour—20%
Oat fiber—7.5%
Vital gluten—5%

EXAMPLE 2

[0019] Pasta containing:
Durum-wheat semolina—35%
Lupin flour—20%
Oat fiber—20%
Vital gluten—5%
Millet flour—20%

EXAMPLE 3

[0020] Pasta containing:
Durum-wheat semolina—40%
Lupin flour—30%
Oat fiber—10%
Vital gluten—10%
Millet flour—10%

EXAMPLE 4

[0021] Pasta containing:
Durum wheat-semolina—63%
Lupin flour—15%
Oat fiber—15%
Vital gluten—7%

EXAMPLE 5

[0022] Pasta containing:
Durum-wheat semolina—61%
Lupin flour—25%
Oat fiber—10%
Vital gluten—4%

EXAMPLE 6

[0023] Pasta containing:
Durum-wheat semolina—35%
Lupin flour—15%
Oat fiber—15%
Vital gluten—5%
Millet flour—30%

EXAMPLE 7

[0024] Pasta containing:
Durum-wheat semolina—20%
Common wheat flour for pasta—20%
Lupin flour—30%
Oat fiber—10%
Vital gluten—10%
Millet flour—10%

EXAMPLE 8

[0025] Pasta containing:
Durum-wheat semolina—30%
Common wheat flour for pasta—10%
Lupin flour—25%
Oat fiber—15%
Vital gluten—10%
Millet flour—10%

[0026] The pasta according to the invention is obtained by the following method: first, a mixture of loose ingredients in proper proportions is prepared so that lupin flour, oat fiber and vital wheat gluten are added to durum-wheat semolina or to a mixture of durum-wheat semolina with common wheat flour. Alternatively, millet flour is added to a mixture of the ingredients described above. Water is gradually added to the loose components in quantities allowing to obtain dough with a moisture content of 25 to 35%. The dough is being mixed for 5-30 minutes in atmospheric pressure and/or 0.5-30 minutes in subatmospheric pressure of 0.06-0.1 MPa. Thus prepared dough is formed into thick-walled types of pasta (fusilli, spaghetti, penne or other) by being pushed through apertures in a die of a pasta presser. The pushing is performed under the pressure of 6 to 16 MPa. Thus formed pasta is left to dry in order to obtain a product containing 13% of water by weight.

[0027] As a result of such process in accordance to the invention pasta with following parameters is obtained: water content up to 13% by weight, protein content from 15 to 30% by weight, fat content from 2 to 5% by weight, mineral content from 1 to 2% by weight, dietary fiber total from 15 to 30% including from 7 to 15% by weight of soluble fiber, available carbohydrates content less than 50% by weight. Glycaemic index as determined in vivo is less than 40%, whereas glycaemic load is less than 10%.

[0028] The invention makes it possible to acquire pasta with GI less than 40% and with glycaemic load less than 10%. The pasta, as far as its sensory characteristics (bright colour, high organoleptic and culinary quality) are concerned, is similar to a traditional wheat pasta which has GI approximately 50-60% and GL about 20%. The advantages of the pasta according to the invention are considerably lower GI and GL confirmed by in vivo tests, that its glycaemic index determined in vivo for the invention, particularly as described in examples 1 and 2, is from 33 to 38%, whereas glycaemic load is from 7 to 9.5%.

[0029] The advantage of the invention is the addition of lupin flour (5-50% by weight) which increases protein and fiber content in the product and supplements deficits of essential amino acids. Also, the addition of millet flour supplies carbohydrates and vitamins, especially B vitamins, and, moreover, contains protein and unsaturated fatty acids which support processes of losing weight. Another advantage consists in introduction of oat or barley fiber which contains water-soluble β-glucans which show multidimensional, beneficial effects for the human body. Apart from hypoglycaemic effects, they reduce blood cholesterol level, stimulate growth of desired bacterial flora and reduce processes of carcinogenesis in the large intestine. When used in products, they improve their health-promoting potential. The addition of vital gluten improves sensory characteristic of the pasta, determines the proper consistence of cooked pasta and improves its resistance for overcooking.

[0030] Pasta with a low glycaemic index is particularly useful for people with diabetes or suffering from obesity.

The pasta with ingredients according to the invention shows glycaemic index determined in vivo below 40%, whereas glycaemic load is below 10%. It is possible mostly due to the use of durum-wheat semolina and lupin flour and also due to the use, in alternative version of the invention, of additional millet flour. Moreover, the additional ingredients like fiber and gluten in specific quantities also determine that the index is low.