What makes the production of Dreamfields Pasta unique?
Dreamfields Pasta is produced with a unique protein-fiber blend, added to semolina flour. The functional qualities from the protein-fiber blend modify the microstructure of pasta dough and influence the permeability of its starch granules. During digestion this matrix creates a protective barrier that reduces starch digestion in the small intestine. As a result, starch-digesting enzymes cannot change all the starch in Dreamfields Pasta to simple sugars. These protected carbohydrates cannot then be absorbed into the bloodstream. Instead protected, or undigested, carbohydrates pass into the colon. There they are fermented, providing many of the health benefits of fiber. Changes to the microstructure of pasta dough and the permeability of starch granules means that a serving of Dreamfields (2 oz dry) has just 5 grams of digestible carbohydrates and a glycemic index (GI) that is 65% lower than traditional pasta.
