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Title:
HEALTHY BISCUIT
Document Type and Number:
WIPO Patent Application WO/2012/120154
Kind Code:
A3
Abstract:
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.

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Inventors:
FOLZ JULIETTE (FR)
VEREL ALIETTE (FR)
VINOY SOPHIE (FR)
Application Number:
PCT/EP2012/061887
Publication Date:
November 08, 2012
Filing Date:
June 20, 2012
Export Citation:
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Assignee:
GEN BISCUIT (FR)
FOLZ JULIETTE (FR)
VEREL ALIETTE (FR)
VINOY SOPHIE (FR)
International Classes:
A21D2/18; A21D13/02; A21D13/08; A23L7/10
Domestic Patent References:
WO2010059945A12010-05-27
Foreign References:
US20060073240A12006-04-06
CA2141974A11995-08-15
US5492710A1996-02-20
US20080003340A12008-01-03
US20070178204A12007-08-02
Attorney, Agent or Firm:
SETNA, Rohan (70 Gray's Inn RoadLondon, Greater London WC1X 8BT, GB)
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