Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions

摘要

The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt% of proteins, more than 6 wt% of fibres and 18-35 wt% of inclusions having an average size of at least 2 mm.