| 发明名称 |
HEALTHY LAYERED COOKIE |
| 摘要 |
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®. |
| 申请公布号 |
US2014205719(A1) |
申请公布日期 |
2014.07.24 |
| 申请号 |
US201214127636 |
申请日期 |
2012.06.20 |
| 申请人 |
Lanvin Lionel;Arlotti Agathe;Verel Aliette |
发明人 |
Lanvin Lionel;Arlotti Agathe;Verel Aliette |
| 分类号 |
A21D13/00 |
主分类号 |
A21D13/00 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. A method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including:
forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®. |
| 地址 |
Chilly Mazarin FR |
