发明名称 |
HEALTHY BISCUIT |
摘要 |
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt% wholegrain cereal flour, 5 wt% to 22 wt% fat, and at most 30 wt% sugar relative to the total weight of the biscuit, wherein the slowly-digestible-starch-over-total-available-starch ratio of the biscuit is at least 31 wt%, the method comprising: mixing a cereal flour comprising the wholegrain cereal flour with fat and sugar and at most 8 wt% added water relative to the total weight of the dough, to form a dough; moulding the dough into the shape of a biscuit; baking the biscuit; wherein the cereal flour comprises refined cereal flour in an amount of at least 14.5 wt% of the dough and wherein the refined cereal flour has a water absorption under 55 % as measured by Brabender® Farinograph® according to NF-ISO-5530-1 norm. |
申请公布号 |
WO2012120154(A2) |
申请公布日期 |
2012.09.13 |
申请号 |
WO2012EP61887 |
申请日期 |
2012.06.20 |
申请人 |
GENERALE BISCUIT;FOLZ, JULIETTE;VEREL, ALIETTE;VINOY, SOPHIE |
发明人 |
FOLZ, JULIETTE;VEREL, ALIETTE;VINOY, SOPHIE |
分类号 |
A21D2/18;A21D13/02;A21D13/08;A23L1/0522 |
主分类号 |
A21D2/18 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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