Patent ID: 6352733
Filing Date: 2002-03-05
Classification: A21D,A23G,A23L,C08B

Abstract:
A dough comprising a resistant starch ingredient and water, said resistant starch ingredient comprising an enzyme resistant starch, wherein said resistant starch ingredient has a melting enthalpy of from about 0.5 to about 4.0 Joules/g at a temperature of from about 130Â° C. to about 160Â° C. as determined by modulated differential scanning calorimetry (MDSC), and a water-holding capacity of less than 3 grams per gram of said resistant starch ingredient, said enzyme-resistant starch having a melting point with an endothermic peak temperature of at least about 140Â° C. as determined by modulated differential scanning calorimetry (MDSC), wherein the amount of said enzyme resistant starch is at least about 12.5% by weight of the total starch content of the dough.