	US 11,896,016 B2
	Soft biscuit with slowly available glucose
Monika Okoniewska, East Hanover, NJ (US); Isabel Moreira De Almeida, Saclay (FR); Lélia Notardonato, Saclay (FR); Jérôme Clément, Saclay (FR); Edward C. Coleman, East Hanover, NJ (US); Pierre Berny, Rungis (FR); Pierre-Marie Faye, Saclay (FR); and Didier Harichane, Saclay (FR)
Assigned to GENERALE BISCUIT, Clamart (FR)
Appl. No. 15/026,730
Filed by Generale Biscuit, Clamart (FR)
PCT Filed Oct. 3, 2014, PCT No. PCT/US2014/058989 § 371(c)(1), (2) Date Apr. 1, 2016, PCT Pub. No. WO2015/051228, PCT Pub. Date Apr. 9, 2015.
Claims priority of provisional application 61/886,996, filed on Oct. 4, 2013.
Prior Publication US 2016/0249627 A1, Sep. 1, 2016
Int. Cl. A21D 13/062 (2017.01); A21D 13/02 (2006.01); A21D 2/16 (2006.01); A21D 2/18 (2006.01); A23L 7/126 (2016.01); A21D 13/32 (2017.01)

CPC A21D 13/062 (2013.01) [A21D 2/165 (2013.01); A21D 2/181 (2013.01); A21D 13/02 (2013.01); A21D 13/32 (2017.01); A23L 7/126 (2016.08); A23V 2002/00 (2013.01); A23V 2200/328 (2013.01)]

16 Claims

1. A soft-textured baked cereal product comprising:

a SAG content of greater than about 15 g per 100 g of soft-textured baked cereal product;

a water activity of about 0.6 to about 0.9;

a flour component comprising refined wheat flour; and

seeds in the form of flakes, grits, groats, or combinations thereof comprising buckwheat, rye, spelt, millet, triticale, or combinations thereof, wherein:

the seeds in the form of flakes, grits, groats, or combinations thereof are present in a total amount of about 10 wt % to about 16 wt % of the soft-textured baked cereal product, and

the seeds in the form of flakes, grits, groats, or combinations thereof contribute to the SAG content of greater than about 15 g per 100 g of soft-textured baked cereal product.