Patent ID: 8367139

Claim:
A cracker dough comprising a resistant starch ingredient, graham flour, 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 130° C. to about 160° 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 140° C. as determined by modulated differential scanning calorimetry (MDSC), wherein the amount of said enzyme resistant starch is at least about 25% by weight based upon the total starch content of the resistant starch ingredient.