BISCUITS RICHES EN FIBRES ET ALLEGES EN SUCRES

• Main Author: DELEBARRE MARIE
• Format: Patent
• Language: French
• Published: 23.02.2018
• Subjects: CHEMISTRY; DERIVATIVES THEREOF; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; NUCLEIC ACIDS; NUCLEOSIDES; NUCLEOTIDES; ORGANIC CHEMISTRY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUGARS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

La présente invention a pour objet un produit de cuisson céréalier, plus particulièrement un biscuit, enrichi en fibres et allégé en sucres. L'invention concerne également l'utilisation de maltooligosaccharides pour remplacer une partie des sucres contenus dans un produit de cuisson céréalier et/ou de réduire le %DP1-DP2 d'un biscuit et/ou pour augmenter la teneur en fibres d'un produit de cuisson céréalier, plus particulièrement un biscuit. The present invention relates to a baked cereal product, more particularly a biscuit, that is high in fibre and low in sugar. The invention also relates to the use of maltooligosaccharides to replace a portion of the sugars contained in a baked cereal product and/or to reduce the percentage of DP1-DP2 of a biscuit and/or to increase the fibre content of a baked cereal product, more particularly a biscuit.