Food Product with Reduced RAG:SAG Ratio
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United States of America Patent
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Issued Date -
Dec 22, 2016
app pub date -
Jun 16, 2016
filing date -
Jun 19, 2015
priority date (Note) -
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status (Latency Note)
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Abstract
A dough, dough-based snack, and method of manufacture is disclosed herein. The dough includes a source of slowly available glucose, a viscosity-building ingredient coated with oil, a starch gelatinization inhibitor, and a binding agent that bonds the source of slowly available glucose, the viscosity-building ingredient, and the starch gelatinization inhibitor to form the dough. The dough comprises a moisture content of between 10-23%, and can be used to create a dough-based food product having a moisture content of between about 2.0-4.0% and a RAG:SAG ratio of less than 4.2.
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