BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content. Métodos y productos relacionados con un producto de cereal horneado que tiene un contenido de...

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Hauptverfasser:	JAMES A. SCHULOK, PIERRE AYMARD, OLIVIA NNADI, MONIKA OKONIEWSKA, LIONEL LANVIN, AGATHE ARLOTTI, ROBIN WAHL, ALIETTE VEREL, TIFFANY SEPANSKI, JULIETTE FOLZ, SOPHIE VINOY
Format:	Patent
Sprache:	eng ; spa
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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creator	JAMES A. SCHULOK PIERRE AYMARD OLIVIA NNADI MONIKA OKONIEWSKA LIONEL LANVIN AGATHE ARLOTTI ROBIN WAHL ALIETTE VEREL TIFFANY SEPANSKI JULIETTE FOLZ SOPHIE VINOY
description	Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content. Métodos y productos relacionados con un producto de cereal horneado que tiene un contenido de SAG prehorneado y un contenido de SAG poshorneado, en donde el contenido de SAG poshorneado es 25 % menor que el contenido de SAG prehorneado.
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SCHULOK</creatorcontrib><creatorcontrib>PIERRE AYMARD</creatorcontrib><creatorcontrib>OLIVIA NNADI</creatorcontrib><creatorcontrib>MONIKA OKONIEWSKA</creatorcontrib><creatorcontrib>LIONEL LANVIN</creatorcontrib><creatorcontrib>AGATHE ARLOTTI</creatorcontrib><creatorcontrib>ROBIN WAHL</creatorcontrib><creatorcontrib>ALIETTE VEREL</creatorcontrib><creatorcontrib>TIFFANY SEPANSKI</creatorcontrib><creatorcontrib>JULIETTE FOLZ</creatorcontrib><creatorcontrib>SOPHIE VINOY</creatorcontrib><title>BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE</title><description>Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content. 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SCHULOK</au><au>PIERRE AYMARD</au><au>OLIVIA NNADI</au><au>MONIKA OKONIEWSKA</au><au>LIONEL LANVIN</au><au>AGATHE ARLOTTI</au><au>ROBIN WAHL</au><au>ALIETTE VEREL</au><au>TIFFANY SEPANSKI</au><au>JULIETTE FOLZ</au><au>SOPHIE VINOY</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE</title><date>2014-01-24</date><risdate>2014</risdate><abstract>Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content. Métodos y productos relacionados con un producto de cereal horneado que tiene un contenido de SAG prehorneado y un contenido de SAG poshorneado, en donde el contenido de SAG poshorneado es 25 % menor que el contenido de SAG prehorneado.</abstract><oa>free_for_read</oa></addata></record>
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subjects	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
title	BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE
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