FIELD: food industry.
SUBSTANCE: invention relates to soft baked goods containing a large number of slow carbohydrates. Soft baked goods containing at least 15 % by weight slowly digestible glucose (SDG), with a water activity of 0.4 to 0.9, are proposed, while the product contains a baked portion based on a dough and an optional coating and/or filling, and comprises cereals in an amount of at least 35 % by weight, a sugar with a degree of polymerization of 1 or 2 in an amount of at least 5 % by weight of finished soft baked goods and maltitol in an amount of 0.1 to 15 % by weight of finished soft baked goods. Method for producing said soft baked goods is also provided, the method comprising (i) forming a dough piece and (ii) baking a dough piece in an oven to produce a soft baked good.
EFFECT: invention makes it possible to obtain baked goods with a soft texture, which at the same time is characterized by a high content of slowly absorbed glucose, which is useful for health.
13 cl, 1 dwg, 9 tbl, 3 ex
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