SOFT BAKED PRODUCTS WITH HIGH LEVELS OF SLOWLY DIGESTIBLE STARCH

• Main Authors: OKONIEWSKA, Monika, RODRIGUEZ, Luis, VELLUCCI, Dominic, MUKHERJEE, Indraneil
• Format: Patent
• Language: English; French
• Published: 11.04.2019
• Subjects: CHEMISTRY; COMPOSITIONS BASED THEREON; DERIVATIVES THEREOF; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; THEIR PREPARATION OR CHEMICAL WORKING-UP

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...