Soft biscuit with slowly available glucose

Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15g per 100 g of cereal product.

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Bibliographic Details
Main Authors MOREIRA DE ALMEIDA ISABEL, BERNY PIERRE, FAYE PIERRE-MARIE, HARICHANE DIDIER, CLEMENT JEROME, COLEMAN EDWARD C, NOTARDONATO LELIA, OKONIEWSKA MONIKA
Format Patent
LanguageChinese
English
Published 11.05.2016
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 cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15g per 100 g of cereal product.
Bibliography:Application Number: CN201480053603