| 发明名称 |
Food Product with Reduced RAG:SAG Ratio |
| 摘要 |
A dough, dough-based snack, and method of manufacture is disclosed herein. The dough includes a source of slowly available glucose, a viscosity-building ingredient coated with oil, a starch gelatinization inhibitor, and a binding agent that bonds the source of slowly available glucose, the viscosity-building ingredient, and the starch gelatinization inhibitor to form the dough. The dough comprises a moisture content of between 10-23%, and can be used to create a dough-based food product having a moisture content of between about 2.0-4.0% and a RAG:SAG ratio of less than 4.2. |
| 申请公布号 |
US2016366896(A1) |
申请公布日期 |
2016.12.22 |
| 申请号 |
US201615184609 |
申请日期 |
2016.06.16 |
| 申请人 |
Frito-Lay North America, Inc. |
发明人 |
CHU YiFang;JOHNSON Jodee;KRENEK Kimberly;NISBET Mark;PAN Yang |
| 分类号 |
A21D10/00;A21D2/18 |
主分类号 |
A21D10/00 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. A dough for creating a snack product having a rapidly available glucose and slowly available glucose (RAG:SAG) ratio of less than 4.2, the dough comprising:
a source of rapidly available glucose (RAG) and slowly available glucose (SAG); a viscosity-building ingredient coated with oil; a starch gelatinization inhibitor; and a binding agent that binds ingredients of the dough to form a food matrix; wherein the dough comprises a moisture content between 10-23%. |
| 地址 |
Plano TX US |
