Soft baked products with high levels of slowly digestible starch

Soft baked products with high levels of slowly digestible starch

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 gelatinize...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Rodriguez, Luis, Vellucci, Dominic J, Okoniewska, Monika, Mukherjee, Indraneil
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
CHEMISTRY
COMPOSITIONS BASED THEREON
DERIVATIVES THEREOF
EDIBLE DOUGHS
HUMAN NECESSITIES
METALLURGY
ORGANIC MACROMOLECULAR COMPOUNDS
POLYSACCHARIDES
PRESERVATION THEREOF
THEIR PREPARATION OR CHEMICAL WORKING-UP
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung: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 gelatinized.