& THTU m m$'mmww.m BREADS COMPRISING DIETARY FIBER GEL. B. CROSS-REFERENCE TO RELATED APPLICATIONS This invention is the subject of United States patent application number 10/878918 filed on June 28, 2004, which is incorporated by reference herein. C. TECHNICAL FIELD The present invention relates generally to the field of food science and relates more specifically to breads comprising insoluble fiber compositions.. D. BACKGROUND ART The present invention relates to breads comprising dietary fiber gel. Recent media attention to the global problem of obesity demonstrates a need for greater availability of foods with low caloric and fat content. This is especially true for foods that typically have high fat and caloric content, such as breads. Breads typically comprise some fat. Other ingredients can vary according to the type of bread and the recipe followed, but typically, breads are high in both fat and caloric content. In recent years, some companies have begun to offer reduced fat and low carbohydrate breads. This variety of bread, however, often fails to retain the desirable taste and texture of breads comprising higher fat contents. Accordingly, there is a need for a reduced fat and caloric content bread that has the desirable flavor and texture of high fat and high caloric content bread. E. DISCLOSURE OF THE INVENTION A composition of matter for use in producing high-fiber, low-calorie, and low-fat breads is provided. The composition includes dietary fiber gel that replaces fat in breads. In addition, compositions are provided that include dietary fiber gel and other functional ingredients for nutritionally fortified breads. F. BEST MODE FOR CARRYING OUT THE INVENTION The f©ltøwώiH.,desqpiP!tϊøπ!!irø)vides for the use of dietary fiber gels for fat and calorie reduced breads. When substituted for fat containing compounds, dietary fiber gels reduce the fat and calorie content of food products. Dietary fiber gels are fully described in U.S. Patent number 5,766,662 (the '662 patent), which is incorporated in its entirety by reference herein. These dietary fiber gels comprise insoluble dietary fibers consisting of morphologically disintegrated cellular structures, and are characterized by their ability to retain large amounts of water. The dietary fiber gels are produced by shearing agricultural by-products, such as seed brans, hulls, and so forth, under alkaline conditions. Dietary fiber gels in a hydrated form can exist as a gel, and in the dehydrated form as flakes and powders. Dietary fiber gel can be a gellable product and a gel powder depending on water content. Typically, dietary fiber gel is produced as a gellable product that is dried to remove water so as to produce a gel powder having reduced water content. Dietary fiber gels are characterized by high hydration capacity when reconstituted with water. Additionally, these dietary fiber gels are characterized by their high viscosity at low solid levels. Other insoluble fibers derived from cereals, grains and legumes derived by conventional dry milling consist of morphologically in tact cellular structures, and thus impart a gritty texture to the foods in which they are contained. The dietary fiber gels disclosed in the '662 patent, however, consist of morphologically disintegrated cellular structures and thus impart a smoother texture than other insoluble fiber formulations. A physically smooth morphology is readily revealed under electron microscopic magnification of dietary fiber gel. The smooth morphology reflects the amorphous nature of the non-particulate insoluble compounds that constitute dietary fiber gel.

According to the present invention, fat and caloric content can be reduced by the replacement of the fat-containing ingredients normally found in breads with dietary fiber gel, such as shortening compositions comprising dietary fiber gel. Substituting dietary fiber gel for fat does not adversely affect either the taste or texture of the breads. In fact, in the case of bread marfceted tioil^tfSiulHei^rastea^^m^tons and bread chips, the fiber gel added according to the present invention results in lower breakage occurring in the final packaging by adding tensile strength to the bread. Alternatively, the breads can be provided in the form of bread mixes with the intention that a consumer can mix and bake them at a convenient, post-purchase time, and bread mixes are considered to be within the scope of this invention. Similarly, breads can also be provided in the form of bread dough with the intention that a consumer can bake them at a convenient, post- purchase time, and bread dough is considered to be within the scope of this invention. As such, for purposes of this document, the term "breads" is defined to include bread mixes and bread dough either at ambient temperatures or frozen. Different categories of bread are available to consumers, including conventional breads and pancakes. The term "breads", as used in this document, is intended to also include pan breads, rolls, pancakes, and pancake mixes. Conventional breads, for example Italian, French, wheat, multigrain, oat, rye, pumpernickel, white, and the like, can be formulated such that the bread comprises 0.2 percent to 5.0 percent dietary fiber gel solids by replacing an appropriate amount, that is, an amount prorated to deliver this range of dietary fiber gel solids, of fat, including oil and liquid shortening, with dietary fiber gel based substitutes. Pancakes, including for example buckwheat, buttermilk and the like, and pancake mixes, can be formulated such that the pancakes, and pancakes made from the pancake mixes, comprise 0.2 percent to 3.5 percent dietary fiber gel solids by replacing an appropriate amount, that is, an amount prorated to deliver this range of dietary fiber gel solids, of fat, including oil and liquid shortening, with dietary fiber gel based substitutes. The result is that fat and caloric content of breads can be manipulated with minimal adverse effect on taste and texture, and as stated above, additional health benefits can be achieved through consumption of breads comprising dietary fiber gel when functional foods are included in the formulations. ■EuHOtiTOl te-gredieptgritjaffilpi added to the composition of breads to increase health and nutritional benefits of this food. Most notably functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium stearate, vitamin E, bioflavonoids, fagopyritrol, polyphenols antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources can be added to breads and pancakes. The following ranges of the functional foods in breads and pancakes are given by way of example, but other functional foods, notably fat soluble functional foods, can be added as well. High omega three oils and omega six oils, for example flax seed oil, can be added in concentrations of 1 percent to 50 percent of the composition by weight. Pure omega three fatty acids and omega six fatty acids can be added in concentrations ranging from 1 percent to 30 percent of the composition by weight. If both pure omega three or six fatty acids and high omega six oils are used, their respective concentrations can be prorated to give an appropriate end concentration of high omega six fatty acids. Medium chain triglyceride can be added in concentrations ranging from 1 percent to 30 percent of the composition by weight. Fagopyritrol can be added in concentrations of 0.25 percent to 20 percent of the composition by weight. Polyphenolic antioxidants of vegetable origin, for example lycopene, beta carotene, luteine, and bioflavonoids can be added in concentrations ranging from 0.25 percent to 20 percent of the composition by weight. Soluble fiber, for example beta Glucan, can be added in concentrations ranging from 5 percent to 15 percent of the composition by weight. Any functional foods added to the composition can be added in such concentrations to deliver up to 100 percent, preferably 25 percent to 100 percent, of prevailing recommended daily intake recommendations by the FDA (Food and Drug Administration of the United States), European Commission, and reported by the FAO (Food and Agricultural Organization of the United Nations) in the Codex Alimentarius, or other international authorities. A11hM!fell'lliϊSDreseiitι{t£yeϊitiδn is illustrated by the example of breads, bread dough, bread mixes, pancake, pancake mixes and so forth, the present invention applies to foods and food formulations that include fat containing ingredients such as oils, greases, and lards that are derived from vegetable, animal, or synthetically produced that are used in the mixing, baking, reheating or other processing as necessary to produce edible foods. An advantage of the present invention is the ability to provide a unique composition of matter embodied by low-calorie and low-fat breads. The fat and caloric content are advantageously reduced by the replacement of the fat normally found in breads with compositions comprising dietary fiber gel. Food compositions that reduce caloric and fat content answer an unmet need in the food industry to provide the consuming public with a healthier, higher fiber alternative to traditional types of breads that typically are inherently fattening. Another advantage is the providing of breads that have been fortified with insoluble fiber and other functional foods. Yet another advantage is that the fat replacement with dietary fiber gel does not adversely affect either the taste or texture of breads. The dietary fiber gel adventurously acts as gluten substitute and adds the attribute of high absorption specifically in the case of non- gluten bread. Finally, the fat and caloric content of breads can be advantageously manipulated with minimal adverse effect on taste and texture, and additional health benefits can be achieved through composition of breads comprising dietary fiber gel when functional foods are included in the formulations. The present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive. The scope of the invention is, therefore, indicated by the appended claims rather than by the foregoing description. All changes that come within the meaning and range of equivalency of the claims are to be embraced within their scope.