Importance

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Abstract

The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt % wholegrain cereal flour, 5 wt % to 22 wt % fat, and at most 30 wt % sugar relative to the total weight of the biscuit, wherein the slowly-digestible-starch-over-total-available-starch ratio of the biscuit is at least 31 wt %, the method comprising: mixing a cereal flour comprising the wholegrain cereal flour with fat and sugar and at most 8 wt % added water relative to the total weight of the dough, to form a dough; moulding the dough into the shape of a biscuit; baking the biscuit; wherein the cereal flour comprises refined cereal flour in an amount of at least 14.5 wt % of the dough and wherein the refined cereal flour has a water absorption under 55% as measured by Brabender® Farinograph® according to NF-ISO-5530-1 norm.

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First Claim