Patent ID: 11889840
Assignee: GENERALE BISCUIT
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 10:
11. A method for preparing a baked cereal product comprising:
(a) preparing a dough comprising refined flour in an amount of about 40 wt % to about 60 wt % and up to 6.5 wt % whole grain flour, and seeds in the form of grits, cuts, or combinations thereof, and wherein the seeds in the form of grits, cuts, or combinations thereof are present in an amount of 3 wt % to 25 wt %, and wherein the total flour content consists essentially of wheat flour;
(b) forming the dough to provide a dough piece;
(c) baking the dough piece to provide a baked cereal product having a moisture content of less than about 5 wt %, a water activity of about 0.3 or less, and such that the baked cereal product has a post-baked slowly available glucose (SAG) content of at least about 15 g per about 100 g of the baked cereal product.