Dough compositions used to prepare reduced and low-calorie...

Details Dough compositions used to prepare reduced and low-calorie... Dough compositions used to prepare reduced and low-calorie...

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.

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