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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Main Authors | , , , |
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Format | Patent |
Language | English French |
Published |
11.04.2019
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Subjects | |
Online Access | Get full text |
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