公开(公告)号：EP1829450A1

公开(公告)日：2007-09-05

申请号：EP07103238.7

申请日：2007-02-28

申请人： KRAFT FOODS HOLDINGS, INC.

发明人： Hansen, Timothy S. ,  Tangprasertchai, Uraiwan ,  Gray, Jonathan A.

IPC分类号： A21D2/18 ,  A21D13/00 ,  A21D6/00 ,  A21D15/02 ,  A21D17/00

CPC分类号： A21D2/186 ,  A21D2/188 ,  A21D6/001 ,  A21D13/41 ,  A21D15/02 ,  A21D17/006

摘要： A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.

摘要翻译： 高水分，高纤维烘焙产品，提供了包含高水分膨化组件，检查作为面包部件，包括一个类型和用量能有效地增加总膳食纤维含量的保留和减少坚实度为确定性通过渗透和压缩力开采的结晶多糖 中，高水分膨化组件相比，缺乏结晶多糖类似烘焙产品。 改善保湿性可以由此获得。 因此面包生面团包含所选择的结晶多糖材料和制造食品掺入面团的方法被提供。