# US 10,306,897 B2 · Breakfast biscuit with slowly available glucose

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 10,306,897 B2
- Document ID: US10306897B2
- Status: Granted
- Kind: B2
- Application number: 14/127,578
- Filed: 2012-06-20
- Published: 2014-12-04
- Granted: 2019-06-04
- Earliest claimed: 2011-06-20
- Assignees: Generale Biscuit
- Applicants: Monika Okoniewska; James A. Schulok; Tiffany Sepanski; Olivia Nnadi; Juliette Folz; Aliette Verel; Sophie Vinoy; Lionel Lanvin; Agathe Arlotti; Robin Wahl; Pierre Aymard
- Inventors: Monika Okoniewska; James A. Schulok; Tiffany Sepanski; Olivia Nnadi; Juliette Folz; Aliette Verel; Sophie Vinoy; Lionel Lanvin; Agathe Arlotti; Robin Wahl; Pierre Aymard
- Web page: https://patentgrep.com/patent/US10306897B2

## CPC

- A21D 8/02: Methods for preparing dough; Treating dough prior to baking
- A21C 5/003: {with revolving bodies, e.g. with bodies having spaces separated by radially oriented elements or walls}
- A21D 2/186: {Starches; Derivatives thereof}
- A21D 8/06: Baking processes
- A21D 10/002: {Dough mixes; Baking or bread improvers; Premixes}
- A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain
- A21D 13/04: Products made from materials other than rye or wheat flour
- A21D 13/047: from cereals other than rye or wheat, e.g. rice
- A21D 13/06: Products with modified nutritive value, e.g. with modified starch content
- A21D 13/062: with modified sugar content; Sugar-free products
- A21D 13/19: with fillings
- A21D 13/22: coated before baking
- A21D 13/32: filled or to be filled after baking, e.g. sandwiches
- A21D 13/40: Products characterised by the type, form or use
- A21D 13/80: Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
- A23L 7/115: {Cereal fibre products, e.g. bran, husk}
- A23L 7/198: {Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts}
- A23L 29/225: Farinaceous thickening agents other than isolated starch or derivatives
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A21C: MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The baked cereal product of claim 1, wherein the baked cereal product is dough-based.

### Claim 3 (depends on 1)

The baked cereal product of claim 1, wherein the baked cereal product has a pre-baked SAG content and a post-baked SAG content, and wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

### Claim 4 (depends on 3)

The baked cereal product of claim 3, wherein the post-baked SAG content is less than about 10% below the pre-baked SAG content.

### Claim 5 (depends on 3)

The baked cereal product of claim 3, wherein the post-baked SAG content is about the same as the pre-baked SAG content.

### Claim 6 (depends on 1)

The baked cereal product of claim 1, wherein the baked cereal product has a pre-baked moisture content and a post-baked moisture content, and wherein the pre-baked moisture content is about 18 wt % moisture or less.

### Claim 7 (depends on 6)

The baked cereal product of claim 6, wherein the pre-baked moisture content is about 14 wt % or less.

### Claim 8 (depends on 1)

The baked cereal product of claim 1, comprising an SAG content of about 15.8 g per 100 g of the baked cereal product.

### Claim 9 (depends on 1)

The baked cereal product of claim 1, comprising an SAG content of about 17 g per 100 g of the baked cereal product.

### Claim 10 (depends on 1)

The baked cereal product of claim 1, comprising whole grains in an amount of at least about 20 wt % of the baked cereal product.

### Claim 11 (depends on 1)

The baked cereal product of claim 1, comprising whole grains in an amount of at least about 30 wt % of the baked cereal product.

### Claim 12 (depends on 1)

The baked cereal product according to claim 1, wherein the SAG content of at least 15 g per about 100 g and the gelatinized starch content of less than about 15% are achieved, at least in part, by maintaining an internal temperature below a gelatinization temperature of the starch during baking.

### Claim 13 (depends on 2)

The baked cereal product according to claim 2, wherein the dough has a pre-baked density of from about 1.0 to about 1.5 g/cm3.

### Claim 14 (depends on 2)

the baked cereal product according to claim 2, wherein the dough has a particle size distribution such that at least about 20 wt % of the dough passes through a vibrating sieve mesh of 10 mm.

### Claim 15

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.

### Claim 16 (depends on 15)

The baked cereal product of claim 15, wherein the baked cereal product is dough-based.

### Claim 17 (depends on 15)

The baked cereal product of claim 15, wherein baked cereal product has a pre-baked SAG content and a post-baked SAG content, and wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

### Claim 18 (depends on 17)

The baked cereal product of claim 17, wherein the post-baked SAG content is less than about 10% below the pre-baked SAG content.

### Claim 19 (depends on 17)

The baked cereal product of claim 17, wherein the post-baked SAG content is about the same as the pre-baked SAG content.

### Claim 20 (depends on 15)

The baked cereal product of claim 15, wherein the baked cereal product has a pre-baked moisture content and a post-baked moisture content, and wherein the pre-baked moisture content is about 18 wt % moisture or less.

### Claim 21 (depends on 20)

The baked cereal product of claim 20, wherein the pre-baked moisture content is about 14 wt % or less.

### Claim 22 (depends on 15)

The baked cereal product of claim 15, comprising a hardness in bite intensity of about 26 to about 37.8.

### Claim 23 (depends on 15)

The baked cereal product of claim 15, comprising a hardness in bite intensity of about 35 to about 40.

### Claim 24 (depends on 15)

The baked cereal product of claim 15, comprising an SAG content of about 15.8 g per 100 g of the baked cereal product.

### Claim 25 (depends on 15)

The baked cereal product of claim 15, comprising an SAG content of about 17 g per 100 g of the baked cereal product.

### Claim 26 (depends on 15)

The baked cereal product of claim 15, comprising whole grains in an amount of at least about 20 wt % of the baked cereal product.

### Claim 27 (depends on 15)

The baked cereal product of claim 15, comprising whole grains in an amount of at least about 30 wt % of the baked cereal product.

### Claim 28 (depends on 16)

The baked cereal product according to claim 16, wherein the dough has a pre-baked density of from about 1.0 to about 1.5 g/cm3.

### Claim 29 (depends on 16)

The baked cereal product according to claim 16, wherein the dough has a particle size distribution such that at least about 20 wt % of the dough passes through a vibrating sieve mesh of 10 mm.

### Claim 30 (depends on 15)

The baked cereal product according to claim 15, wherein the SAG content of at least 15 g per about 100 g and the gelatinized starch content of less than about 15% are achieved, at least in part, by maintaining an internal temperature below a gelatinization temperature of the starch during baking.

### Claim 31 (depends on 15)

The baked cereal product according to claim 15, 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.

### Claim 32

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.

### Claim 33

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.

### Claim 34 (depends on 32)

The baked cereal product according to claim 32, wherein the SAG content of at least 15 g per about 100 g and the gelatinized starch content of less than about 15% are achieved, at least in part, by maintaining an internal temperature below a gelatinization temperature of the starch during baking.

### Claim 35 (depends on 33)

The baked cereal product according to claim 33, wherein the SAG content of at least 15 g per about 100 g and the gelatinized starch content of less than about 15% are achieved, at least in part, by maintaining an internal temperature below a gelatinization temperature of the starch during baking.

### Claim 36 (depends on 32)

The baked cereal product according to claim 32 comprising a slowly-digestible-starch-over-total-available-starch ratio (SDS/(SDS+RDS)) of at least about 31%.

### Claim 37 (depends on 33)

The baked cereal product according to claim 33 comprising a slowly-digestible-starch-over-total-available-starch ratio (SDS/(SDS+RDS)) of at least about 31%.

### Claim 38

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.

### Claim 39 (depends on 38)

The method of claim 38, wherein the baked cereal product comprises a post-baked SAG content of at least about 15.8 g per about 100 g of the baked cereal product.

### Claim 40 (depends on 38)

The method of claim 38, wherein the baked cereal product comprises a post-baked SAG content of at least about 17 g per about 100 g of the baked cereal product.

### Claim 41 (depends on 38)

The method of claim 38, wherein the cereal product has a pre-baked SAG content, and wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

### Claim 42 (depends on 41)

The method of claim 41, wherein the post-baked SAG content is less than about 10% below the pre-baked SAG content.

### Claim 43 (depends on 41)

The method of claim 41, wherein the post-baked SAG content is about the same as the pre-baked SAG content.

### Claim 44 (depends on 38)

The method of claim 38, wherein the cereal product has a pre-baked moisture content and a post-baked moisture content, and wherein the pre-baked moisture content is about 18 wt % moisture or less and the post-baked moisture content is about 5 wt % moisture or less.

### Claim 45 (depends on 44)

The method of claim 44, wherein the pre-baked moisture content is about 14 wt % or less and the post-baked moisture content is about 4 wt % or less.

### Claim 46 (depends on 38)

The method of claim 38, wherein the forming the dough to provide a dough piece comprises rotary moulding.

### Claim 47 (depends on 38)

The method of claim 38, wherein the dough piece comprises starch, and wherein an internal temperature of the dough piece remains below a gelatinization temperature of the starch during baking.

### Claim 48 (depends on 38)

The method of claim 38, wherein an internal temperature of the dough piece is below about 100° C. during an initial baking stage.

### Claim 49 (depends on 48)

The method of claim 48, wherein the initial baking stage is about 3 minutes.

### Claim 50 (depends on 38)

The method of claim 38, wherein preparing a dough comprises mixing a liquid fat and water to create an emulsion before adding the grains.

### Claim 51 (depends on 38)

The method of claim 38, wherein the baked cereal product comprises a moisture level of about 4 wt % of the baked cereal product or less.

### Claim 52 (depends on 38)

The method of claim 38, wherein the baked cereal product has 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.

### Claim 53 (depends on 52)

The method of claim 52, comprising a hardness in bite intensity of about 25 to about 41.

### Claim 54 (depends on 52)

The method of claim 52, comprising a hardness in bite intensity of about 26 to about 37.8.

### Claim 55 (depends on 52)

The method of claim 52, comprising a hardness in bite intensity of about 35 to about 40.