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US 10,306,897 B2Granted
Breakfast biscuit with slowly available glucose
AssigneeGenerale Biscuit
InventorsMonika Okoniewska, James A. Schulok, Tiffany Sepanski, Olivia Nnadi, Juliette Folz, Aliette Verel, Sophie Vinoy, Lionel Lanvin, Agathe Arlotti, Robin Wahl, Pierre Aymard
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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.
Claims55
A baked cereal product comprising:
- an SAG content of greater than 15 g per 100 g of the baked cereal product;
- a slowly-digestible-starch-over-total-available-starch ratio (SDS/(SDS+RDS)) of at least about 40%;
- a moisture level of about 4 wt % of the baked cereal product or less;
- about 20 wt % to about 80 wt % refined flour;
- and
- starch in an amount of at least about 15 wt % of the weight of the baked cereal product,
- wherein the refined flour comprises soft wheat flour,
- wherein the starch comprises less than about 15% gelatinized starch,
- wherein the refined flour has a water absorption under 55%, as measured according to NF-ISO-5530-1 norm, and
- wherein the baked cereal product comprises a hardness in bite intensity of about 25 to about 41, as measured according to ISO 13299 2003 using an unstructured continuous scale from 0 to 60.
7 more elements
A baked cereal product comprising
- an SAG content of at least 15 g per about 100 g of the baked cereal product;
- a slowly-digestible-starch-over-total-available-starch ratio (SDS/(SDS+RDS)) of about 35.1% to about 44.2%;
- about 29.2 wt % to about 50.9 wt % refined flour, and
- starch in an amount of at least about 15 wt % of the weight of the baked cereal product,
- wherein the refined flour comprises soft wheat flour,
- wherein the starch comprises less than about 15% gelatinized starch, and
- wherein the refined flour has a water absorption under 55%, as measured according to NF-ISO-5530-1 norm.
4 more elements
A baked cereal product comprising:
- an SAG content of greater than 15 g per 100 g of the baked cereal product;
- a moisture level of about 4 wt % of the baked cereal product or less;
- about 20 wt % to about 80 wt % refined flour;
- and
- starch in an amount of at least about 15 wt % of the weight of the baked cereal product,
- wherein the refined flour comprises soft wheat flour,
- wherein the starch comprises less than about 15% gelatinized starch,
- wherein the refined flour has a water absorption under 55%, as measured according to NF-ISO-5530-1 norm, and
- wherein the baked cereal product comprises a hardness in bite intensity of about 25 to about 41, as measured according to ISO 13299 2003 using an unstructured continuous scale from 0 to 60.
6 more elements
A baked cereal product comprising
- an SAG content of at least 15 g per about 100 g of the baked cereal product;
- about 20 wt % to about 80 wt % refined flour;
- and
- starch in an amount of at least about 15 wt % of the weight of the baked cereal product,
- wherein the refined flour comprises soft wheat flour,
- wherein the starch comprises less than about 15% gelatinized starch, and
- wherein the refined flour has a water absorption under 55%, as measured according to NF-ISO-5530-1 norm, and
- wherein the baked cereal product comprises a hardness in bite intensity of about 21.5 to about 41, as measured according to ISO 13299 2003 using an unstructured continuous scale from 0 to 60.
5 more elements
A method for preparing a baked cereal product comprising:
- (a) preparing a dough comprising grains;
- (b) forming the dough to provide a dough piece;
- (c) baking the dough piece to provide a baked cereal product, such that the baked cereal product has
- a post-baked SAG content of at least about 15 g per about 100 g of the baked cereal product;
- a slowly digestible-starch-over-total-available-starch ratios (SDS/(SDS+RDS)) of about 35.1% to about 44.2%;
- about 29.2% to about 50.9% refined flour, and
- starch in an amount of at least about 15 wt % of the weight of the baked cereal product,
- wherein the refined flour comprises soft wheat flour,
- wherein the starch comprises less than about 15% gelatinized starch, and
- wherein the refined flour has a water absorption under 55%, as measured according to NF-ISO-5530-1 norm.
7 more elements
Dependencies are inferred from the claim text.