公开(公告)号：US20160286826A1

公开(公告)日：2016-10-06

申请号：US15035001

申请日：2014-11-07

Applicant: Intercontinental Great Brands LLC

Inventor： Alan J. KINO ,  Dawn R. MAZZACCARO ,  Supapong SIRIS ,  Marty H. GOLDEN ,  Michelle D. BEAVER ,  Lynn HAYNES ,  Francois ERRANDONEA ,  Julie K. SMITH

IPC: A21D13/00

CPC classification number: A21D13/31 ,  A21D2/264 ,  A21D13/32 ,  A21D13/37 ,  A21D13/38 ,  A23P30/25 ,  A23V2002/00 ,  A23V2250/5114 ,  A23V2250/5116

Abstract: A dual-textured foodstuff comprising a total fiber content of about 2.5 g to about 5.0 g of fiber; a baked dough-based component including a dough-based component fiber blend with soluble fiber and insoluble fiber in a ratio of about 9:1 to about 0.43:1; about 40 wt % to about 60 wt % of the total fiber content; and a crispy texture throughout the shelf life of the foodstuff; along with a baked filling component present in an amount of about 35 wt % to about 60 wt % of the foodstuff, the baked filling component being in direct contact with the baked dough-based component, and having a soft texture throughout the shelf life of the foodstuff; a relative humidity of about 0.6 to about 0.8.

Abstract translation: 一种双重纹理的食品，其包含总纤维含量约2.5g至约5.0g的纤维; 以面包为基础的组合成分，其中包含以约9:1至约0.43:1的比例的可溶性纤维和不溶性纤维的生面团组分纤维混合物; 约40重量％至约60重量％的总纤维含量; 并在食品的保质期内保持脆皮; 以及以约35重量％至约60重量％的量存在的烘烤填充组分，烘焙填充组分与烘焙的面团基组分直接接触，并且在整个保质期内具有柔软的质地 食物 约0.6至约0.8的相对湿度。