SOFT BAKERY PRODUCT WITH INCREASED AMOUNT OF SLOW RELEASE CARBOHYDRATE

The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: at least 5 wt% sug...

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Bibliographic Details
Main Authors CLEMENT, Jerome, COLEMAN, Edward
Format Patent
LanguageEnglish
French
German
Published 24.06.2020
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:The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: at least 5 wt% sugars by weight of the soft bakery product; and from 0.1 to 15 wt% maltitol by weight of the soft bakery product.
Bibliography:Application Number: EP20160712260