Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.

Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.

Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.

Baked confectionery containing insoluble dietary fiber in an amount of from 5.0 to 20.0 mass % and starch in an amount of from 20 to 45 mass %, wherein a content of gliadin in the baked confectionery is 1.1 mass % or less, and the insoluble dietary fiber contains insoluble dietary fiber derived from bran of wheat variety.

Baked confectionery containing insoluble dietary fiber in an amount of from 5.0 to 20.0 mass % and starch in an amount of from 20 to 45 mass %, wherein a content of gliadin in the baked confectionery is 1.1 mass % or less, and the insoluble dietary fiber contains insoluble dietary fiber derived from bran of wheat variety.

Baked confectionery containing fat and oil having a melting point of 20 C. or lower and fat and oil having a melting point of from 25 to 50 C. in a total amount of 20 to 65 parts by mass, with respect to 100 parts by mass of a total amount of wheat flour and insoluble dietary fiber-containing powder, and satisfying the following (a) to (c): (a) a ratio of a content B of the wheat flour to a content A of the insoluble dietary fiber-containing powder satisfies B/A=50/50 to 80/20 in terms of a mass ratio; (b) a ratio of a content D of the fat and oil having the melting point of 20 C. or lower to a content C of the fat and oil having the melting point of from 25 to 50 C. satisfies D/C=1/7 to 7/1 in terms of a mass ratio; and (c) a gliadin content is 2.4 mass % or more.

Baked confectionery containing fat and oil having a melting point of 20 C. or lower and fat and oil having a melting point of from 25 to 50 C. in a total amount of 20 to 65 parts by mass, with respect to 100 parts by mass of a total amount of wheat flour and insoluble dietary fiber-containing powder, and satisfying the following (a) to (c): (a) a ratio of a content B of the wheat flour to a content A of the insoluble dietary fiber-containing powder satisfies B/A=50/50 to 80/20 in terms of a mass ratio; (b) a ratio of a content D of the fat and oil having the melting point of 20 C. or lower to a content C of the fat and oil having the melting point of from 25 to 50 C. satisfies D/C=1/7 to 7/1 in terms of a mass ratio; and (c) a gliadin content is 2.4 mass % or more.

Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.

Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.

The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food products, such as bread.