Low Glycaemic Index Baked Product Comprising High Levels of Fibre, Proteins and Inclusions
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United States of America Patent
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Issued Date -
Apr 11, 2013
app pub date -
Jul 15, 2010
filing date -
Jul 17, 2009
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Abandoned
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Abstract
The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt % of proteins, more than 6 wt % of fibres and 18-35 wt % of inclusions having an average size of at least 2 mm.
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