HIGH-FIBRE AND LOW-SUGAR SOFT CAKES AND BAKERY PRODUCTS

• Main Author: DELEBARRE, Marie
• Format: Patent
• Language: English; French
• Published: 22.02.2018
• 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

The subject matter of the present invention is a leavened dough, cereal-based cooking product, more particularly, a high-fibre and low-sugar soft cake or bakery product. The invention further relates to the use of malto-oligosaccharides to replace some of the sugar contained in a leavened dough, cereal-based cooking product and/or to increase the fibre content of a leavened dough, cereal-based cooking product, more particularly, a soft cake or a bakery product. La présente invention a pour objet un produit de cuisson céréalier à pâte levée, plus particulièrement un gâteau moelleux ou un produit de panification, 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 à pâte levée et/ou pour augmenter la teneur en fibres d'un produit de cuisson céréalier à pâte levée, plus particulièrement un gâteau moelleux ou un produit de panification.