SOFT BAKED PRODUCTS WITH HIGH LEVELS OF SLOWLY DIGESTIBLE STARCH

A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready -to-eat baked good, and at least 20% of the total starch content of the baked good being gelatiniz...

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Bibliographic Details
Main Authors OKONIEWSKA, Monika, RODRIGUEZ, Luis, VELLUCCI, Dominic, MUKHERJEE, Indraneil
Format Patent
LanguageEnglish
French
Published 11.04.2019
Subjects
CHEMISTRY
COMPOSITIONS BASED THEREON
DERIVATIVES THEREOF
METALLURGY
ORGANIC MACROMOLECULAR COMPOUNDS
POLYSACCHARIDES
THEIR PREPARATION OR CHEMICAL WORKING-UP
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Summary:A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready -to-eat baked good, and at least 20% of the total starch content of the baked good being gelatinized. Un produit cuit contient un composant gélatinisé comprenant un amidon et ayant une teneur totale en amidon, le produit cuit ayant une teneur en amidon à digestion lente d'au moins 15 grammes pour 100 grammes de produit cuit prêt à consommer, et au moins 20 % de la teneur totale en amidon du produit cuit étant gélatinisée.
Bibliography:Application Number: WO2018IB01259