LOW GLYCEMIC INDEX BREAD

摘要

A low glycemic index baked bread product is provided. The baked breat produc t comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fibre. The bread product has a total soluble fib re content of at least about 0.8 wt.% on a 42% moisture basis and a total beta- glucan content of at least about 0.2 wt.% on a 42% moisture basis.