SOFT BISCUITS WITH SLOW RELEASE OF GLUCOSE Russian patent published in 2017 - IPC A23L7/10 A21D13/02 

FIELD: food industry.

SUBSTANCE: cereal product is proposed, having seeds in the form of whole-grain groats or coarse- and/or finely-crushed groats, a water activity of about 0.4 or more, and a slowly releasing glucose (SRG) content of more than about 15 g per 100 g of a cereal product. A method for manufacturing a baked cereal product is proposed, comprising (a) preparing dough, (b) moulding the dough to form dough pieces, (c) baking the dough piece to produce a baked cereal product, such that the baked cereal product has a SRG content at least approximately 15 g per 100 g of the baked cereal product and a water activity of about 0.4 or more, wherein the baked cereal product comprises whole-grain groats or coarse- and/or finely-crushed groats. A nutritional bar is provided, comprising (a) a water activity of about 0.4 or more, (b) a content of SRG more than 15 g per 100 g of the nutritional bar, (c) a binder to be heat treated, and (d) seeds in an amount of about 15% by weight or more of the nutritional bar, wherein the seeds are in the form of whole-grain groats or coarse- and/or finely-crushed groats. Also a process is proposed for preparing a nutritional bar, comprising (a) heating the binder to a temperature of about 77°C (170°F) or more, (b) connecting the binder to buckwheat groats and (c) cooling to form a bar so that, after cooling, the nutritional bar contains the seeds in an amount of about 15 wt % or more of the weight of the nutritional bar, the water activity of the bar is about 0.4 or more and the content of SRG exceeds about 15 g per 100 g of the nutritional bar, where the seeds are in the form of whole-grain groats or coarse- and/or finely-crushed groats.

EFFECT: invention allows to obtain cereal products with desired levels of slowly released glucose, which provide a beneficial effect while maintaining blood glucose level for a long time.

25 cl, 11 tbl, 5 ex