1. US20220361535 - Pasta with a low glyceamic index

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%.