Abelman, Frayne & Schwab
Low-fat-low-sugar soft dough biscuit and a process for preparation thereof
A low-fat, low-sugar biscuit is provided which includes 65 to 90%, by weight, wheat flour, 3 to 7%, by weight of cereal fillers, 5 to 20%, by weight, of maltodextrin, 5 to 20%, by weight, of sugar, 3 to 10%, by weight, of fat, 0.1 to 0.5%, by weight, of a hydrocolloid, 0.1 to 2.0%, by weight, of emulsifiers, with the remainder being flavoring agents, food grade additives and food preservatives and for process of preparing same.
Council of Scientific and Industrial Research
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inventional inventional inventional inventional
Alok Kumar Rathinam Krishna Rau Madhugiri Lakshminarayan
Srivastava Vetrimani Leelavathi Sudha