BAKED PRODUCT WITH LOW GLYCAEMIC INDEX HAVING HIGH CONTENT OF FIBRES, PROTEINS AND INCLUSIONS Russian patent published in 2015 - IPC A21D2/18 

Abstract RU 2541649 C2

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry. The baked bakery product has increased content of protein - 8-25 wt %, fibres - more than 6% and food inclusions sized 2 mm - 18-35% of the product weight, the glycaemic index being less than 60. The dry mixture composition for the bakery product manufacture contains 10-40 wt % of protein, 8-36 wt % of fibres, 25-50 wt % of food inclusions and 35-70 wt % of flour.

EFFECT: proposed bakery product is, in particular, intended for breakfast and characterised by high capability to cause a sense of satiation and high nutritive properties as well as by convenience in consumption.

23 cl, 5 dwg, 5 tbl, 7 ex

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RU 2 541 649 C2

Authors

Petr Veronik

Del' Tjurko Fransuaza

Dates

2015-02-20Published

2010-07-15Filed