VERFAHREN ZUR HERSTELLUNG VON FETTARMEN, FASERANGEREICHERTEN IMBISSPRODUKTEN, UND SO ERHALTENE IMBISSPRODUKTE

摘要

Fiber-rich low-fat snacks include 1-30 wt.% branched maltodextrins (I) having 15-35% 1,6-glucoside linkages, a reducing sugar content below 10%, a weight-average molecular weight of 4000-6000 and a number-average molecular weight of 2000-4000. An independent claim is also included for production of such snacks by incorporating (I) in the dough used to make the snacks.