# US 11,896,016 B2 · Soft 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 11,896,016 B2 - Document ID: US11896016B2 - Status: Granted - Kind: B2 - Application number: 15/026,730 - Filed: 2014-10-03 - Published: 2016-09-01 - Granted: 2024-02-13 - Earliest claimed: 2013-10-04 - Assignees: Generale Biscuit - Applicants: Generale Biscuit - Inventors: Monika Okoniewska; Isabel Moreira De Almeida; Lélia Notardonato; Jérôme Clément; Edward C. Coleman; Pierre Berny; Pierre-Marie Faye; Didier Harichane - Web page: https://patentgrep.com/patent/US11896016B2 ## CPC - A21D 13/062: with modified sugar content; Sugar-free products - A21D 2/165: {Triglycerides} - A21D 2/181: {Sugars or sugar alcohols (honey A21D2/34)} - A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain - A21D 13/32: filled or to be filled after baking, e.g. sandwiches - A23L 7/126: Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23V 2200/328: having effect on glycaemic control and diabetes - 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) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The soft-textured baked cereal product of claim 1, comprising a moisture content of about 5 wt % or more. ### Claim 3 (depends on 1) The soft-textured baked cereal product of claim 1, comprising inclusions having a texture discernable from a texture of a matrix of the baked cereal product. ### Claim 4 (depends on 3) The soft-textured baked cereal product of claim 3, wherein the inclusions maintain their texture for at least six months. ### Claim 5 (depends on 1) The soft-textured baked cereal product of claim 1, wherein the seeds in the form of flakes, grits, groats, or combinations thereof comprise buckwheat. ### Claim 6 (depends on 1) The soft-textured baked cereal product of claim 1, comprising buckwheat grits, groats and/or cuts. ### Claim 7 (depends on 1) The soft-textured baked cereal product of claim 1, wherein the baked cereal product consists of ingredients that are characterized by a combined unbaked SAG content and the SAG content of the soft-textured baked cereal product, wherein the SAG content of the soft-textured baked cereal product is less than about 40% below the combined unbaked SAG content of the ingredients. ### Claim 8 (depends on 1) The soft-textured baked cereal product of claim 1, wherein the cereal product comprises a crust portion and a crumb portion, the crust portion enclosing the crumb portion, wherein the SAG content of the crust portion is greater than 15 g per 100 g of crust portion, or wherein the SAG content of the crumb portion is greater than about 15 g per 100 g of crumb portion. ### Claim 9 (depends on 1) The soft-textured baked cereal product of claim 1, wherein the cereal product comprises a crust portion and a crumb portion, the crust portion enclosing the crumb portion, wherein the SAG content of the crumb portion per 100 g of crumb portion is at least 70% of the SAG content of the crust portion per 100 g of crust portion. ### Claim 10 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. ### Claim 11 (depends on 1) The soft-textured baked cereal product of claim 1, wherein the flour component further comprises buckwheat, rye, spelt, millet, triticale, or combinations thereof. ### Claim 12 (depends on 1) The soft-textured baked cereal product of claim 1, wherein the seeds comprising buckwheat, rye, spelt, millet, triticale, or combinations thereof are in the form of flakes. ### Claim 13 (depends on 1) The soft-textured baked cereal product of claim 1, wherein the seeds comprising buckwheat, rye, spelt, millet, triticale, or combinations thereof are in the form of groats, grits, cuts, or combinations thereof. ### Claim 14 (depends on 1) The soft-textured baked cereal product of claim 1 further comprising wheat flour and about 5% up to about 7% inulin. ### Claim 15 (depends on 1) The soft-textured baked cereal product of claim 1 further comprising from about 0.1 wt % up to about 14 wt % total sweetener consisting essentially of sugar and inulin. ### Claim 16 (depends on 1) The soft-textured baked cereal product of claim 1 further comprising a up to about 10% fructose.