SOFT BISCUIT WITH SLOWLY AVAILABLE GLUCOSE

Products related to a cereal product having a water activity of about 0.4 or more and a slowly available glucose ("SAG") content of greater than about 15 g per 100 g of cereal product and methods for preparing such products including preparing a dough; forming the dough to provide a dough...

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Bibliographische Detailangaben
Hauptverfasser:	CLEMENT, JEROME, OKONIEWSKA, MONIKA, BERNY, PIERRE, FAYE, PIERRE-MARIE, NOTARDONATO, LELIA, HARICHANE, DIDIER, MOREIRA DE ALMEIDA, ISABEL, COLEMAN, EDWARD C
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Products related to a cereal product having a water activity of about 0.4 or more and a slowly available glucose ("SAG") content of greater than about 15 g per 100 g of cereal product and methods for preparing such products including preparing a dough; forming the dough to provide a dough piece; and baking the dough piece to provide a baked cereal product. Procédés et produits se rapportant à un produit céréalier présentant une activité de l'eau d'environ 0,4 ou plus et une teneur en GLA supérieure à environ 15 g par 100 g de produit céréalier.