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US 11,896,016 B2Granted
Soft biscuit with slowly available glucose
AssigneeGenerale Biscuit
InventorsMonika Okoniewska, Isabel Moreira De Almeida, Lélia Notardonato, Jérôme Clément, Edward C. Coleman, Pierre Berny, Pierre-Marie Faye, Didier Harichane
Life of this patent
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Abstract
Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.
Claims16
A soft-textured baked cereal product comprising:
- a SAG content of greater than about 15 g per 100 g of soft-textured baked cereal product;
- a water activity of about 0.6 to about 0.9;
- a flour component comprising refined wheat flour;
- and
- seeds in the form of flakes, grits, groats, or combinations thereof comprising buckwheat, rye, spelt, millet, triticale, or combinations thereof, wherein:
- the seeds in the form of flakes, grits, groats, or combinations thereof are present in a total amount of about 10 wt % to about 16 wt % of the soft-textured baked cereal product, and
- the seeds in the form of flakes, grits, groats, or combinations thereof contribute to the SAG content of greater than about 15 g per 100 g of soft-textured baked cereal product.
4 more elements
A baked food bar comprising:
- (a) a water activity of about 0.6 to about 0.9;
- (b) a SAG content of greater than about 15 g per 100 g of food bar;
- (c) a heat processable binder;
- and
- (d) seeds in the form of flakes, grits, groats, or combinations thereof comprising whole grain buckwheat in an amount of about 10 wt % to about 16 wt % of the food bar such that the seeds in the form of flakes, grits, groats, or combinations thereof contribute to the SAG content of greater than about 15 g per 100 g of food bar.
2 more elements
Dependencies are inferred from the claim text.