BREAKFAST BISCUIT 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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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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