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US 2020/0260741 A1Published application
Soft baked products with high levels of slowly digestible starch
AssigneeGenerale Biscuit
InventorsMonika OKONIEWSKA, Dominic J. VELLUCCI, Indraneil MUKHERJEE, Luis RODRIGUEZ
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Abstract
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.
Claims23
A baked good comprising:
- a slowly digestible starch content of at least 14 g per 100 g of the baked good,
- a water activity of the baked good of at least 0.7;
- and
- a total starch content of which 20% to 80% is gelatinized.
1 more element
A method of producing a baked good comprising:
- admixing a starch component with one or more additional ingredients to form a batter or dough having a total starch content;
- baking the batter or dough to gelatinize at least 20% of the total starch content and form the baked good,
- wherein the baked good has a slowly digestible starch content of at least 15 g per 100 grams of the baked good and a water activity of at least 0.7.
Dependencies are inferred from the claim text.