A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 10/00 (2006.01) A23L 1/164 (2006.01) A23L 1/217 (2006.01) A23L 1/307 (2006.01)
Patent
CA 2259304
Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, Less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.
La présente invention porte sur des compositions de pâte utilisées dans la préparation d'en-cas à base de farine et à teneur en calories faible ou réduite. Les en-cas réalisés à partir de telles compositions fondent facilement dans la bouche, ont une texture moins cireuse et sont plus croustillants. Ces améliorations organoleptiques sont obtenues grâce à l'incorporation dans la composition de la pâte d'un amidon modifié et/ou d'une farine ou d'un amidon contenant un taux élevé d'amylopectine.
Hsieh Yen-Ping Chin
Lanner David Arthur
Villagran Francisco Valentino
Villagran Maria Dolores
Sim & Mcburney
The Procter & Gamble Company
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