FIELD: food industry.
SUBSTANCE: invention relates to food industry. The proposed filler with a continuous water phase has moisture activity equal to 0.5 - 0.93 and fat content equal to less than 25% of the total weight of the filler. The filler contains at least one non-gelated native starch in an amount of 4 - 40% of the filler weight. At least 5% of non-gelated native starch particles have size equal to 10 mcm or more. Additionally one proposes a heat-treated cereal product including a filler and a bar or small single snack product with a filler having moisture activity equal to 0.78 - 0.93.
EFFECT: proposed inventions group allows to produce a dietary product.
22 cl, 2 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FOOD COMPOSITION | 2007 |
|
RU2434533C2 |
| BAKED GOODS | 2016 |
|
RU2673184C1 |
| PLASTIC EDIBLE COMPOSITION | 2007 |
|
RU2428049C2 |
| BAKEABLE, SMUDGING, SWEET, CREAM FILLERS WITH DECREASED HUMIDITY AND THE METHOD OF COOKING | 2004 |
|
RU2344617C2 |
| LOW-CALORIC SUBSTITUTE OF FAT (VERSIONS) | 2006 |
|
RU2403721C2 |
| BAKED CRISPY SNACK PRODUCT WITH FILLING, HAVING HIGH MOISTURE CONTENT | 2009 |
|
RU2480011C2 |
| FRUIT-CONTAINING CHOCOLATE OR ITS ANALOGUE | 2007 |
|
RU2465778C2 |
| LAMINAR COOKIE BENEFICIAL FOR HEALTH | 2012 |
|
RU2592516C2 |
| FRUIT-BASED FAT FILLING OR PASTE | 2007 |
|
RU2456808C2 |
| FOOD PRODUCT TREATMENT METHOD | 2010 |
|
RU2431417C1 |
