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...
Saved in:
Main Authors | , |
---|---|
Format | Patent |
Language | English French German |
Published |
24.06.2020
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
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 |