Dough compositions used to prepare reduced and low-calorie snacks
US6432465B1 · kind B1 · utility
11Cited by
47References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 1, 1997 |
| Grant date | Aug 13, 2002 |
| Priority date | — |
| Expiry date | Jul 1, 2017 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.