CHU, Yifang,JOHNSON, Jodee,KRENEK, Kimberly,NISBET, Mark,PAN, Yang
申请号：
EP20160812530
公开号：
EP3310176(A1)
申请日:
2016.06.17
申请国别(地区):
欧洲专利局
年份:
2018
代理人:
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.
