Breakfast biscuit with slowly available glucose

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content are provided, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

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Bibliographic Details
Main Authors NNADI OLIVIA, ARLOTTI AGATHE, WAHL ROBIN, VEREL ALIETTE, LANVIN LIONEL, SEPANSKI TIFFANY, FOLZ JULIETTE, AYMARD PIERRE, SCHULOK JAMES A, VINOY SOPHIE, OKONIEWSKA MONIKA
Format Patent
LanguageChinese
English
Published 12.03.2014
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
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Summary:Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content are provided, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
Bibliography:Application Number: CN201280030321