PREPARATION OF A BAKED CEREAL PRODUCT WITH SLOWLY AVAILABLE GLUCOSE

PREPARATION OF A BAKED CEREAL PRODUCT WITH SLOWLY AVAILABLE GLUCOSE

The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 3...

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Bibliographische Detailangaben
Hauptverfasser: SEPANSKI, TIFFANY, NNADI, OLIVIA, VINOY, SOPHIE, VEREL, ALIETTE, WAHL, ROBIN, OKONIEWSKA, MONIKA, AYMARD, PIERRE, SCHULOK, JAMES, A, FOLZ, JULIETTE, LANVIN, LIONEL, ARLOTTI, AGATHE
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
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
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Beschreibung
Zusammenfassung:The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.