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    BAKERY PRODUCT
    3.
    发明申请
    BAKERY PRODUCT 审中-公开

    公开(公告)号：US20180035677A1

    公开(公告)日：2018-02-08

    申请号：US15556284

    申请日：2016-03-11

    申请人： Generale Biscuit

    发明人： Jerome Clement ,  Edward Coleman

    IPC分类号： A21D13/062 ,  A21D8/06 ,  A21D2/18

    CPC分类号： A21D13/062 ,  A21D2/181 ,  A21D8/06 ,  A23V2002/00 ,  A23V2200/328 ,  A23V2250/6416

    摘要： The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.

    Food Product with Reduced RAG:SAG Ratio
    6.
    发明申请
    Food Product with Reduced RAG:SAG Ratio 审中-公开
    食品减少RAG：SAG比例

    公开(公告)号：US20160366896A1

    公开(公告)日：2016-12-22

    申请号：US15184609

    申请日：2016-06-16

    申请人： Frito-Lay North America, Inc.

    发明人： YiFang CHU ,  Jodee JOHNSON ,  Kimberly KRENEK ,  Mark NISBET ,  Yang PAN

    IPC分类号： A21D10/00 ,  A21D2/18

    CPC分类号： A21D10/002 ,  A21D2/181 ,  A21D2/183 ,  A21D2/186 ,  A21D2/188 ,  A21D13/02 ,  A21D13/04 ,  A21D13/047 ,  A21D13/062

    摘要： A dough, dough-based snack, and method of manufacture is disclosed herein. The dough includes a source of slowly available glucose, a viscosity-building ingredient coated with oil, a starch gelatinization inhibitor, and a binding agent that bonds the source of slowly available glucose, the viscosity-building ingredient, and the starch gelatinization inhibitor to form the dough. The dough comprises a moisture content of between 10-23%, and can be used to create a dough-based food product having a moisture content of between about 2.0-4.0% and a RAG:SAG ratio of less than 4.2.

    摘要翻译： 本文公开了面团，基于面团的小吃和制造方法。 面团包括缓慢获得的葡萄糖源，涂有油的粘度建立成分，淀粉糊化抑制剂和结合剂，其结合可缓慢获得的葡萄糖来源，粘度建立成分和淀粉糊化抑制剂以形成 面团 面团含有10-23％之间的水分含量，可以用于制造水分含量介于约2.0-4.0％和RAG:SAG比小于4.2的面团基食品。