The invention relates to low carbohydrate flours for the food industry and for the use thereof in semi-finished and final food products. More particularly, the invention relates to low carbohydrate flours, as raw materials for the food industry, and for the use thereof for the production of semi-finished food products, for example oven-ready products, deep-frozen foods, and final food products.

In this description the expression "low carbohydrate flour product" means products, whose carbohydrate content is not just as low as it is specified in the law (according to Act XC of 1995 on Foods, a food is considered to be diabetic, if its carbohydrate content in case of bakery and pasta industrial products is at least 30% lower than that of the comparable, conventional products), but much more lower. In this description the meaning of the carbohydrate content is primarily absorbable carbohydrate content.

The invention relates even to flour types the carbohydrate content of which is reduced to such an extent, that it contains carbohydrate in such an amount, which, in addition to the actual "free of carbohydrate" condition, occurs randomly. These products are essentially free of carbohydrate as it is commonly understood, but partly for the correct wording, partly because the scope of the invention is wider than that, and relates to other, very low carbohydrate-content flours too, the expression of "low carbohydrate" is used. Generally it can be said, that the carbohydrate content of the flours for food products is at most 10 w%.

Moreover in this description the expression "flour" is used in a sense that it doesn't relate to the conventional grain flours, but according to the terminology of the description mainly those flours applicable for food industrial purposes belong to this scope as starting materials for food production, which contain vegetable fibres, the average grain-size thereof is under 200 micrometer.

The flour products of the invention or the semi-finished and final food products manufactured by using them are of outstanding importance for the consumers eating according to the rules of the healthy way of life, for the overweight consumers and for the diabetics. According to the terminology of the description of the invention these products are called "fat-burning", because they allow energy input only in the rate and way determined by us, but at the same time they speed up the metabolism of fat in the course of the metabolism.

The path of the triglycerides taken up with the food is the following. The fats are digested in the small intestine, and the digested fats get into the epithelial cells of the small intestine, where they form triglycerides again, and the triglycerides of the food are packed in a transportable form by the intestinal epithelial cells. This transportable packed form is a lipoprotein.

This lipoprotein, transporting the fats of the food is called chylomicron. In the first step the chylomicron is transported in the lymphatic vessels and not in the blood circulation, therefore, unlike glucose (and amino acids) bypasses the liver, and enters the circulation only later on. Most of the lipids of the chylomicron get into the fat tissues, and are stored there as neutral fat.

The triglycerides synthesized mainly by the liver from the surplus carbohydrate of the food are transported by the VLDL lipoprotein. The lipid- and protein composition of the VLD and the lipid is similar, but the chylomicron production stops within a few hours after meal, but the VLD production is continuous, although the intensity of the output decreases in starvation. Digestion of the neutral fats from the lipoprotein is carried out by the lipoprotein lipase. After meal the increase of the insulin level activates the lipoprotein lipase, this way the fats of the food get into the fat tissue for storage.

In most cases the increase of the body mass means the increase of the amount of the fat tissue.

The consequence of the obesity is arteriosclerosis, hypertension, cholelithiasis, kidney disease, tumorous diseases, and the development of the so called type 2 diabetes is more frequent in obese persons.

The reason of obesity is the disproportionateness between the calorie intake and the calorie consumption, therefore it is obvious that this condition can be changed in two different ways: with the reduction of the calorie intake, or with the increase of the energy consumption.

Reduction of the calorie intake is the slimming diet. The essence of this is that fewer calories are ingested into the organisation than the amount used, therefore the organisation must cover the difference from its reserves. Real weight loss means the decrease of the amount of the fat tissue. If the carbohydrate is decreased, the organisation must synthesize glucose from amino acids, which is an energy consuming process, and can be solved by the expense of the energy liberated from fat burning.

In addition to the slimming diet or in combination with it, fat mobilisation, which is the consequence of the physical activity, is also important, when adrenalin liberated from the medullary of the adrenal gland mobilises fats. But physical activity is not always sufficient, not everybody is able to do it (it depends also on the age, physical condition, free time), is inclined to make regular physical exercise, in such en extent that results in weight loss.

It is understandable, that prevention of the formation of the fat tissues has an ever growing role. As prevention, the modern nutrition science recommends to drastically reduce the consumption of the carbohydrate-containing foodstuffs, and at the same time recommends to increase the fibre-content for fat burning.

But currently still most of the consumers - partly as a consequence of their education background - prefer foodstuffs, the carbohydrate-content of which is high (foods prepared with fine cereal flour of low fibre content, and sugar), because according to the general taste these product are the filling foods with homemade taste. Even the delusion is strongly rooted in the common knowledge that for people working with higher physical activity, or who are physically run down, intake of plentiful carbohydrate is necessary, to provide the amount of energy.

There are very few conscious consumers, who strive for consuming food containing as much as possible fruit, vegetable, and fibre; even for them sometimes it is a problem to get the sort of food in the public catering, in the average restaurants or in the form of food trade products, which meet the requirements of the healthy, low carbohydrate nourishment.

It also raises a problem, that there are no dietetic foods on the market, which provide the same organoleptic properties, tastes as the non-dietetic foods, the consumption of which provides gastronomic delight too.

There have been many attempts already for the reduction of the carbohydrate content, especially the absorbable carbohydrate content in the foodstuffs, or in their starting material. But in some of these attempts only the health-conserving role was dealt with, the question, whether their consumption is pleasant or unpleasant, was not taken into consideration.

For example, according to an obvious and well known solution the cereal flour is mixed with different amount of bran, and as a consequence of this the product is really more advantageous from the aspects of healthy nourishment, but this way such foodstuffs are prepared, which from organoleptic aspects are unpleasant, different from the white products, hard to digest foodstuffs, which are simply refused by many people, as a foodstuff not meeting their taste, and/or foodstuffs overcharging their digestive system.

There were many attempts to elaborate products, which are more suitable for the general taste, their organoleptic properties are more favourable than that of the foodstuffs simply enriched in bran, but at the same time they are closer to the requirements of the healthy nourishment than the conventional foodstuffs. For example, according to the solution of the Hungarian Patent No. 204 410 for manufacturing the diabetic bakery and confectionery products, mainly bread and cakes, 10-20 w% flour, made from parsnip is mixed into the baking flour, which results in products enriched in fibres, but the taste of this product is different from the taste of the conventional white products.

According to the Hungarian Patent No. 199 264 bakery products rich in protein and low carbohydrate are produced in such a way, that germination started cereal, and/or oil-seeds, and/or at least one of the herbaceous papilionaceae is added to the paste material, in an amount of 5-25 w%. In addition to the wheat flour soy flour and germinated seeds are also used. Although this product is rich is fibres, their organoleptic properties are unsuitable.

The Hungarian Patent description No. P0004143 proposes the preparation of bread, bakery products, cakes rich in enzymes, fibres, from germinated grains. It is obvious that the product obtained this way doesn't meet the traditional taste.

According to the solution of the Hungarian Patent No. 203 455 a low energy flour mixture was elaborated, which flour mixture contains wheat bran, cracked wheat, vital gluten flour and other ingredients. In order to increase the organoleptic value of the product, taste, flavour and other substances are added, but the organoleptic value even this way is below the requirements. According to the Patent description No. EP 0 005 977 bread containing guar gum is described, which, because of its high guar gum content and its special baking method is dry, unenjoyable.

According to the description of the French Patent No. 2 488 784 extruded dried bread is manufactured for diabetics; the product contains 60 w% plant fibres, which are partly digestible, such as for example the maize, rice, sorghum, manioc, sesame fibres, as complete milling products; additionally other celluloses, hemicelluloses can also be present. In a given case it may include fibres and natural pectines extracted from mixed vegetable plants, carrot, spinach, Swedish turnip, wheat germ, and unsaturated triglycerides originating from plant fats, salt, carrier, natural gum. The product prepared from the mixture is dry, too solid; its organoleptic value is low.

The description of the Hungarian Patent No. 225 983 is related to a therapeutic bakery product, which contains oily plant seeds, and preferably oat flakes. Its disadvantage is, as it has already mentioned many times previously, that its organoleptic value is unsuitable.

The Hungarian Patent No. 226 088 is related to diabetic ready flour, flour mixture or ingredient, free from added bran, in which guar flour is added to the mixture of wheat flour and gluten flour to replace part of the carbohydrate content, which meets the criteria of the diabetic product, its organoleptic characteristics are acceptable, compared to the previously mentioned products, but this wheat flour containing product should be developed to a great extent from both aspects mentioned.

To sum it up, it can be said from the aspects of the known solutions, that these produced either an absolutely unenjoyable, bread-like product, as a consequence of the too high bran and other fibre content, or in many cases tried to put food fibres - bran or other fibre substances - into the wheat flour, partly for the inhibition of the absorption of the carbohydrate, partly for its replacement. Although the fibre content contribute to fat burning, but preparation of a product with high fibre content, with good organoleptic properties, and fat burning to a desired extent was not successful up to now.

It can be said, that in case if they try to focus to the gastronomic aspects too, in the known methods the starting point is that the fibre substances and other ingredients are mixed to some conventional flour- or paste material. This is not surprising, on the contrary, this seems to be obvious, and the only correct solution for an expert, since in the traditional raw pastes the gluten- or carbohydrate content of the wheat (or another cereal) forms the mesh structure, which provides the soft texture of the foodstuffs, their roughly formable properties, and their constant form as final products.

The goal of this invention is the development of a food raw material with lower carbohydrate content than the prior art food products, additionally more suitable for the elaboration of more enjoyable products with explicit fat burning effect, and the production of semi-finished and final food products with these raw materials.

The method of the invention is directed more particularly to provide food raw material for family of products, which

- have a significantly lower carbohydrate content, and at the same time its energy content is also lower than the 30%, specified in the food law mentioned above as diabetic;

- doesn't include added white wheat flour and sugar;

- it includes soluble and dissoluble fibres, which have digestion improving, stimulating effect;

- the organoleptic value of the products prepared from it meets the taste of the consumers preferring the conventional products; and

from the food raw materials mentioned above the semi-final and final food products can be prepared with the conventional technology.

The invention is based on the surprising discovery, that our goals detailed above we can fully realize, if traditional flour raw materials (wheat, rye) are not used at all, but instead totally new compositions are prepared, with the special combination of the ingredients isolated from food raw materials, which in a general sense do not contain at all traditional cereal flours. These compositions are practically suitable for all semi-finished and finished products, which need flour or paste; this means, that the field of application is very wide, since the flour used for coating in breadcrumbs, soup inserts, pasta dishes, breads and bakery products, cakes, pizzas, etc. can all be made from the food flours of the invention. At first sight the idea of the invention seems to be almost unrealizable for an expert because of its novel principle, surprising on the professional field, since according to the current professional bias the processing properties do not seem to be provided. But according to the invention it was recognized that with the isolation and separation technologies already available in the food industry, separation, extraction of such raw material components, and their use as a component in a totally new system, which components provide both the processing properties, and at the same time the targeted removal of carbohydrates can also be solved by their use. These raw material products, used for the preparation of semi-final and final food products, lead to results absolutely meeting the conventional taste.

Therefore in the invention not wheat flour is supplemented with some raw material, but from the components separated with the isolation technique - by taking into consideration their many, pointedly not wheat flour like characteristics, a mixture is prepared, in such a way, that the product obtained be processable with the conventional techniques, and the organoleptic value of the final product should be similar to that of the products already on the market. With the specific selection, and with the amount applied of the used components raw material products suitable for the production of greatly different final products (for example gnocchi and pizza crust) can be prepared, and each of them meet the requirement system of the invention, from the aspects of taste, consistency and minimal carbohydrate content alike.

The physical properties of the raw material product produced this way and called by us "flour" are very similar to the flours already on the market, it is the same powdery substance, and it can be processed with the traditional methods, but its impact on the human body is significantly different.

As it has already been mentioned, the gluten content of the traditional raw pastes, flours is very important, since the gluten content produce the mesh structure, which is needed for the suitable texture, raw formability, and to keep the shape of the final product. The gluten doesn't dissolve in water, but it is a water absorbing, elastic colloid substance, which makes the paste made from wheat flour elastic and rollable, and resistant to the tensive effect of the gases (CO ₂ ) gen- erated at leavening. The quality of the flours is determined by the suitable amount and quality of the gluten.

Moreover, starchy grains are in the greatest amount in the traditional wheat flour. The empty places of the gluten mesh are filled with starch in the raw pastes, the mesh is bound with chemical and physical bounds to the starches.

Additionally, the starch and the gluten are connected in many points in the traditional wheat flours, this way providing the hard, but reliable, elastic raw paste.

According to the invention, in case of very low carbohydrate flours the flour is practically free of starch; it contains carbohydrate only as the small amount component of the substances prepared with the isolation technique.

By taking into consideration, as it has been mentioned, that the flour of the invention doesn't contain starch, it is conceivable, that provision of the processability is a task requiring inventive steps.

It was recognized that the mesh structure must be strengthened in the very low carbohydrate flours, and the starch must be replaced another substances, which promote joining of the different substances, in order to improve the processability properties of the raw paste, and for the improvement of the physical and organoleptic characteristics of the product made from it.

According to the invention, our goal can be reached by the use of the suitably selected, and used in suitable amount (according to our experiments)

structure-building substances,

filling substances, including soluble plant fibres and insoluble plant fibres structure-modifying substances.

Therefore the invention relates to low carbohydrate food flours, characterized that it contains the combination of components isolated from food raw materials, in such a way that calculated to the total amount of the product it contains

(1) 3-10% structure-building substance;

(2) 15-45% protein, preferably at least two different proteins within a mixture;

(3) filling substance, particularly

(3.1 ) 5-35% soluble plant fibres and

(3.2) 10-45% insoluble plant fibres (4) 3-7% structure modifying substance.

According to the invention it is an important discovery, that by adjusting the amount of the structure-building substance and the insoluble plant fibres, and the protein-concentrate and the soluble plant fibres, the consistency and physical characteristics of the final product can be controlled.

If the amount of the components (1) and (3.2) mentioned above exceeds 50% of the total amount of the flour, then the final product is solid and well chewable, just like the bread, roll of bread, pizza crust and the gnocchi.

If the amount of the components (2) and (3.1) mentioned above exceeds 50% of the total amount of the flour, then the final product is soft, just like the ready made pancake and the Italian pasta.

According to the invention it is recognized, that the amount of the soluble plant fibres should be at least 20% of the amount of the dissoluble plant fibres.

Additionally, the amount of the soluble plant fibres should be at most 35% of the total amount of the flour. It is an additional discovery, that the amount of the insoluble plant fibres should not exceed 45% of the total amount of the flour.

The absorbable carbohydrate content of the flour containing the ingredients mentioned above - as it has already been mentioned - is at most 10%.

The components detailed above can be the following.

In detail

(1) Structure-building substances

The structure-building substances provide the skeleton, which is responsible for the physical properties of the products. They define the consistency, texture of the product, form the stable structure, which makes the product controllable, and tolerates the physical impacts occurring during transportation, packaging. These provide the good biteability, suitable consistency of the product.

Such hygroscopic, not digestible improvers, containing long-chain molecules are used as for example the guar flour, Psyllium seed husk, tara gum, locust bean flour, gummi arabicum and xanthan.

(2) Protein The proteins have two functions: they provide the full flavour of the products. At least two different proteins are used, in order to provide a long lasting taste effect.

The application of two different proteins prevents the organism with the so called "umami" taste to feel hunger again shortly after the meal, because of the empty taste of the product. In these protein concentrates the amount of the branched-chain essential amino acids, not synthesizable by the human body, is high, and this makes the final product more valuable for the body.

On the other hand, the proteins, together with the soluble fibres determine such physical properties of the prepared final products, as the soft, silky taste of the bakery products. They prevent the formation of the scratchy, rubbing characteristics, decreasing the organoleptic value.

From the aspects of the invention mainly such purified, high protein- containing concentrates, like gluten (protein content more than 80%), pea protein (protein content more than 75%), whey protein concentrate (protein content more than 80%) have to be taken into consideration.

(3) Fillers

(3.1) Soluble plant fibres.

The soluble plant fibres, as prebiotics advantageously influence the composition of the intestinal flora, and provide the digestibility of the final product.

But, as a consequence of the strong prebiotic effect they cannot be used without restraint; it was found, that their quantity should not exceed 35% of the total amount of the flour.

The soluble plant fibres raise the organoleptic value of the product, and together with the proteins provide the soft, eatable soft part for the bakery products, the soft, well chewable pancake pasta, the soft and flexible, boiled spaghetti pasta.

The soluble plant fibres are such concentrated substances of plant origin, in which the amount of the easily water soluble, indigestible plant fibre exceeds 70% of the amount of the substance. These are for example the artichoke flour with inuline content higher than 70%, polydextroses and the dextrines. Polydextroses are prepared by the polymerisation and purification of dextrose (glucose). The dextrines are prepared from starches with polymerisation, carried out with heat treatment, and these are indigestible carbohydrates for the human body. They can be wheat or corn based, and according to EU 95/2 CE Directive they are qualified as soluble fibres.

(3.2) Insoluble plant fibres

The insoluble plant fibres are also participating in the formation of the structure, and provide the suitable fibre-water ratio of the final product.

These are so highly concentrated substances, which contain sugar- or starch-like carbohydrate only as contamination. As to their origin they can be of bamboo, wheat, wood, carrot or sugar beet origin. Their fibre content is at least 75%.

The group of substances utilizable as this component can be the group of flour-milling side products like for example the buckwheat bran, millet bran, rice bran and the oat bran. From these only those can be taken into consideration, which, in addition to the cellulose chains, contain other hemicelluloses and pectin. These substances provide soft, not rubbing taste effect. Because of its scratchy, low water absorbing properties the wheat bran is excluded from this group of materials.

(4.) Structure-modifying substances

The use of these substances is of high importance from the aspects of the invention. The components of the traditional products connect to each other in many points, and the number of the connection points, and the strength of the connections is decisive in the formation of the physical properties of the products. If the components mentioned in the previous points are mixed with water, a paste is obtained, which is flimsy, soft, cannot be processed well, and the final product prepared from it has also bad physical properties, and weak organoleptic value.

In the course of the elaboration of the invention it became obvious, that the increase of the number of the points of contact is of fundamental importance, and greatly contributes to the improvement of the value of the final product.

According to the solution of the invention the following substances can be taken into consideration as structure-modifying substances:

- enzymes;

- emulsifiers;

- volume increasing agents. 4.1 Enzymes: can be proteases, hemicellulases, xylanases.

The proteases modify the structure of the proteins, and by breaking the more complicated proteins amplify the number of the points of contact.

The hemicellulases, by changing the structure of the fibres used improve the processability of the pastes, increase the baking volume.

The xylanase enzyme improves the cooking properties of the Italian pasta

4.2 Emulsifiers: substances, used in a way which is known from the preparation of foods, reduce the size of the fat drops, and increase the connection of fats to the fibres.

In our case the traditionally used

- mono- and diglycerides of the fatty acids, E471 ;

- acetic acid, lactic acid citric acid, tartaric acid, mono- and diacetyl tartaric acid, acetil- and tartaric acid esters of the mono- and diglycerides of the fatty acids, E472;

- polyglycerol esters of fatty acids;

- polyglycerides of the polyricinol acid, E476 are used.

4.3: Volume increasing agents: the light, soft, porous product must be provided for the bread, fine bakery products, and cakes. In most cases this is reached in a biotechnological way, with the use of yeast. The enzymes of yeast decompose the complex carbohydrates to sugars, the yeast decomposes the sugars, and in the meantime carbon-dioxide is generated. The generated leavened carbon-dioxide remains in the leavened dough, the volume of the raw paste increases, the final product is light, with loose structure, and therefore it can be easily eaten.

But in case of the invention the carbohydrate content of the mixture, which can be decomposed by the yeast, is so low, that in addition to the yeast volume- increasing substances, working on chemical basis, must also be used.

Such substances are the

- sodium carbonates

- potassium tartarate

- glucono-delta-lactone.

It must be emphasized that the composition of the flour for the food industry, harmonization of the properties of the raw materials allows that the product could be processed as semi-finished product in the traditional processing technologies.

Depending on the field of application the targeted final product must be preparable with the addition of the usual other components, like for example spices, salt, water, etc.

Depending on the field of application, other components, for example spices, salt, water, other usual ingredients can be added to the food industrial flour of the invention.

In addition, the scope of the invention covers the application of the low carbohydrate food industrial flours; these can be used for example in the preparation of leavened products, i.e. breads, bakery products, pizza; baked products, i.e. pancake, waffles, sponge based cakes, muffin, etc.; Italian pastes, like for example vermicelli, macaroni and like; they can be used in kitchen technological applications, i.e. gnocchi, bread crumbs, croquet and similar food products can be prepared from them. The low carbohydrate food industrial flours of the invention are suitable for the application in the manufacturing of final products, oven-ready products, semi-finished products (like for example the deep frozen products).

For the sake of improved clarity the invention is illustrated with working examples. The invention is not restricted to the examples, and each solution is covered by the scope of the invention, which can be reached by an expert without inventive steps, on the basis of the teaching of the examples and the knowledge of the expert, even by the combination of the stock of learning.

For the sake of improved clarity the group numbering used in the introduction of the description is used for marking the components.

Examples

Example 1

Bakery flour sample

Group Component W%

3.2 Bamboo fibre 35

3.1 Wheat dextrin 25,99

2 Gluten 15

1 Guar gum 6 . Pea protein 4

1 Psyllium 2 .2 Sugar beet fibre 5 .2 Oat bran 5

Sodium carbonate volume increasing 1 agent

Fatty acid mono- and triglyceride 1

4 Protease enzyme 0,005

4 Hemicellulase enzyme 0,005

Sum 100%

Example 2

Gnocchi flour sample

Group Component W%

3.2 Bamboo fibre 38

2 Gluten 20 2 Pea protein concentrate 15

3.1 Wheat dextrin 8 1 Psyllium 5

1 Guar flour 5

4 Fatty acid mono- and triglyceride 3,999

4 Salt 3

3.2 Rice bran 2

4 Protease enzyme 0,005

Sum 100%

Example 3

Bakery flour sample

Group Component W%

3.2 Wheat fibre 30

2 Gluten 20

3.1 Wheat dextrin 16,99

3.2 Sugar beet fibre 8 1 Tara gum 6 3.2 Oat bran 5 .1 Artichoke flour 5 . Pea protein 3

Sodium carbonate volume increasing 2 agent

Fatty acid mono- and triglyceride 2

Protease enzyme 0,005

Hemicellulase enzyme 0,005

Sum 100%

Example 4

Pancake powder

Group Component W%

3.1 Wheat dextrin 30

2 Gluten 20

3.2 Wheat fibre 10

2 Whey concentrate 8

3.2 Millet bran 7

1 Psyllium 5

3.2 Buckwheat bran 5

2 Pea protein 4,895

3.1 Artichoke flour 4

1 Tara gum 3

4. Polyricinol acid's polyglycerides E 476 3

4. Salt 0,1

4 Protease enzyme 0,005

Sum 100%

Example 5

Paste flour

Group Component W%

2. Pea protein 29

3.2 Carrot fibre 29

3.1 Corn dextrin 18,99

2. Whey protein 10

3.2 Buckwheat bran 7 Psyllium 3

1. Guar flour 2

4 Mono- and triglycerides of fatty acids 1

4. Xylanase enzyme 0,01

Sum 100%

The effect of the consumption of the product of the invention on an empty stomach, made from fat burning food-industrial flour on the blood sugar level was measured in 5 persons, in different times. The study and the results obtained are presented on Diagram 1 attached. Study was conducted in identical circumstances even with consumers of white crescent roll (5 persons again); the study results are presented on Diagram 2. On Diagram 3 the two previous Diagrams can be found together, for better illustration of the difference.

Table 1

Table 2

It must be noted, that significantly more study results are available than the presented ones, but according to our opinion presentation of the above tables and diagrams should be enough, because each study gave similar results.

In order to understand these blood sugar curves, which indicate the average blood sugar values of healthy individuals after meal, an important thing must be understood, with which the blood sugar raising effect of the meals is characterized. The blood sugar level is best raised by the dextrose (glucose), since it absorbs quickly and without limitations, and in the human blood the blood sugar appears in the form of glucose. The blood sugar raising effect of the different foods or meals (in this case the complex foods, transformed with cooking technique are called meals) is compared to that of the sugar, and expressed in percentage. In the dietetics this is called "glycemic index". Therefore if a meal raises the blood sugar the more closely to the glucose, the higher percentage has its glycemic index.

In order to interpret more easily the investigations, examples are given for the glycemic index of some meals or foods:

100%

- the glucose (naturally)

- mashed potatoes

- baked potatoes

- honey

- corn flakes

- each sweetened soft drink

70-90%

- white and standard bread

- crescent roll, roll

- wafer

- pastas

- milk-loaf

- biscuit

- rice pudding 0-70%

- maize

- black bread

- banana

- unsweetened fruit juices

30-50%

- milk

- kephir

- fruits below 30 %

- lentil

- bean

- nut

- peanut

- vegetable dishes

- salads

- radish

- green pepper

- tomato

Based on the above it can be unambiguously declared, that compared to the white crescent roll - whose glycemic index is close to 100% - if the "fat- burning" crescent roll is consumed, practically no blood sugar raising carbohydrate - in this case glucose - gets into the blood, since, compared to the starting blood sugar values, the average of the later values in the individuals studied doesn't change on the observation period. It can be said that the blood sugar raising effect of the "fat-burning" crescent roll can be compared to the effect observable at the consumption of the vegetables. This means that the body - if this meal is its main carbohydrate source - is forced to burn fats.