BISCUIT DOUGH

• Main Authors: WAHL, ROBIN, AYMARD, PIERRE, LANVIN, LIONEL, ARLOTTI, AGATHE
• Format: Patent
• Language: English; French
• Published: 28.11.2017
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8wt% relative to the weight of dough. L'invention concerne une pâte pour préparer un biscuit présentant un rapport amidon à digestion lente à amidon total d'au moins 31%, ledit biscuit comprenant au moins 29% en poids de farine de céréales, entre 5 et 22% en poids de matières grasses et tout au plus 30% en poids de sucre, rapporté au poids total du biscuit. Ladite pâte comprend de la farine de céréales, des matières grasses, du sucre et de l'eau ajoutée, l'eau ajoutée représentant tout au plus 8% en poids du poids de la pâte.