Use of a pregelatinized amylose-rich starch and soluble fiber mixture having a large particle size for coating and glazing breakfast cereals

Abstract

This invention relates to the use of a pregelatinized mixture of amylose-rich starch and soluble fiber with large particle size for coating and varnishing breakfast cereals, enabling the production of breakfast cereals with reduced sugar content.

Description

Technical Field

[0001] This invention relates to the use of a pregelatinized mixture of amylose-rich starch and soluble fiber with large particle size for the production of ready-to-eat breakfast cereals with reduced sugar content, and more specifically for coating and varnishing ready-to-eat breakfast cereals.

[0002] This invention relates to the use of a pregelatinized mixture of amylose-rich starch and soluble fiber with large particle size for replacing a portion of the sucrose in the coating syrup of ready-to-eat breakfast cereals and / or reducing the sugar content of said cereals, particularly the monosaccharide and disaccharide content (%DP1-DP2).

[0003] This invention relates to a method for coating and varnishing breakfast cereals, wherein 20% to 60% by weight, preferably 25% and 55% by weight, such as 30% or 50% by weight, of sugar, particularly sucrose, is replaced by a pregelatinized mixture of starch rich in amylose and soluble fiber with large particle size. The invention also relates to ready-to-eat breakfast cereals thus obtained with reduced sugar content. Existing technology

[0004] Ready-to-eat breakfast cereals are a popular packaged food. Therefore, the availability of food and health benefits, taste, and increased awareness make these breakfast cereals a favorite among consumers.

[0005] In the remainder of this article, the term “cereal food” refers to “ready-to-eat breakfast cereal food”.

[0006] Cereal foods exist in a large variety of different types and can be divided into different categories, such as puffed and non-puffed cereal foods, cereal foods from different grain sources, pre-sweetened cereal foods, and unsweetened cereal foods.

[0007] Cereal foods are also described in forms such as flakes, pieces, pillow-shaped, square, puffs, and "granola" cereals.

[0008] Cereal foods are ultimately described based on the main grain from which they are derived, such as wheat, rice, corn, oats, or other main grains.

[0009] Consumers of these types of cereals are also influenced by product characteristics such as crispness, texture, and pleasant taste.

[0010] For example, for snack products with low moisture content, such as tortilla chips, crispness is a primary desired texture attribute. Furthermore, the term "crispness" is mentioned more frequently than any other term when referring to cereal products consumed for breakfast or as a snack.

[0011] This is why many products made from dry grains, such as breakfast cereals, are produced with a crunchy texture.

[0012] Typically, pre-sweetened cereals are prepared in three stages:

[0013] 1) Producing cereal foods in their unsweetened form;

[0014] 2) Coating with an aqueous suspension (or solution or syrup) of a sweetener, which typically contains a nutrient sugar sweetener such as sucrose, corn syrup, or another syrup, fructose, etc.; then

[0015] 3) Dry the coated tablets in an oven or air stream to remove moisture added by applying syrup.

[0016] To prepare pre-sweetened cereals, a sweet coating is applied to cereals (or core cereals) to improve their appearance and provide softness and flavor.

[0017] In fact, applying an average coating of up to 40% (i.e., the final coating, scale-up, or weight gain rate of the product) produces gloss and color, and different flavors are possible (cocoa / honey, etc.). Certain vitamins and minerals can also be added to the coating composition to complete the final product.

[0018] Coating is also important when milk is added to cereals to color and sweeten it. Rapid and partial dissolution of the coating in the milk is essential.

[0019] Traditional cereal coating methods involve preparing an "all-in-one" syrup containing sucrose, glucose syrup, fat, emulsifiers, flavoring agents and colorings, vitamins and minerals, and then spraying the syrup onto cereal flakes in a single spray from an open container.

[0020] The coated cereals are then dried in several ovens to reduce the water content of the final product. During the drying step, the sucrose concentration increases to its solubility limit due to water evaporation, allowing for recrystallization.

[0021] These microcrystals on the surface of cereals are crucial for reducing the stickiness of cereals, separating cereals from each other (no clumps), and ensuring the stability of the final product (less hygroscopicity).

[0022] Furthermore, when consumers are very fond of it, this recrystallization on the surface is accompanied by a glossy effect, forming variable-sized crystals on the coating surface to produce this frosted appearance.

[0023] In the conventional method of coating cereal products, sucrose is usually chosen as the main component of the coating or syrup composition.

[0024] However, it is necessary to reduce its content because corn syrup and other sugar-free syrups are generally cheaper than sucrose. Therefore, food product manufacturers will not hesitate to replace or substitute at least some of the sucrose with cheaper carbohydrates or sugars (such as corn syrup) or other carbohydrates (such as soluble fiber). Furthermore, consumer trends favor cereal products with "reduced sugar content," which in practice usually means that the cereal product contains a relatively lower amount of sucrose.

[0025] However, replacing sucrose with other "non-sucrose" soluble substances (e.g., non-sweet polysaccharides such as maltodextrin) in the coating may reduce the desired characteristics of the product.

[0026] In traditional methods, by using low-sugar coating syrups, especially those with reduced sucrose content, coated cereals are more difficult to separate (due to adhesion between cereals), and hard, large chunks of cereal can be obtained.

[0027] The main difficulty lies in replacing crystalline sugars with amorphous substitutes.

[0028] In this case, the properties of the coating syrup or aqueous coating composition are completely different, being more viscous (higher molecular weight), stickier (no recrystallization), and less stable (more hygroscopic).

[0029] Therefore, the properties of the various components of the aqueous coating composition must be taken into account.

[0030] For example, when the amount of sucrose in an aqueous coating composition or coating syrup is reduced and the content of sucrose-free substitutes such as corn syrup is increased, the coating becomes less crystalline, stickier, and more hygroscopic. In fact, many non-sweet ingredients such as corn syrup, glucose syrup, honey, and molasses are known to exhibit relatively higher hygroscopicity compared to crystalline sucrose. Therefore, in order to improve the stability and shelf life of food products, it is necessary to change the methods of manufacturing cereals to reduce hygroscopicity.

[0031] In addition, some food products containing these substitutes are therefore highly hygroscopic and quickly absorb moisture from the environment.

[0032] In addition, the crispness of food products, especially cereals, must be maintained for as long as possible.

[0033] However, products containing amorphous sugars (a type of sweetener that is more difficult to crystallize than sucrose) exhibit decreased hardness and increased stickiness or viscousness as their moisture content increases. Therefore, they do not exhibit the desired crispness.

[0034] The viscosity of an aqueous coating composition depends on the physical properties of the product surface and environmental parameters such as relative humidity and temperature.

[0035] Therefore, stickiness is undesirable in the commercial production of breakfast cereals, as overly sticky cereal flakes may tend to clump together during handling and packaging.

[0036] As for the "sweetened" sensation, it will be reduced even further as the amount of sugar in the aqueous coating composition will be lower.

[0037] Another way to reduce the sucrose content of ready-to-eat pre-sweetened cereal products is to add agents with a reduced calorie load (such as strong sweeteners or polyols) instead of maltodextrin to the aqueous coating composition.

[0038] Therefore, the first solution could involve reducing the amount of coating and adding a small amount of strong sweetener (such as stevia) to compensate. However, the limitations of this solution are taste (i.e., the "off-flavor" of strong sweeteners, such as a metallic aftertaste), market acceptability, and from a technical point of view, the addition of less syrup to cereals would affect the density of the final product and its performance in milk (how long it stays well in a bowl).

[0039] Another solution could be to replace crystalline sucrose with crystalline alternatives in the form of polyols (such as maltitol). However, because polyols have a mild laxative effect when consumed in moderation, they are not recommended for children. The primary market for ready-to-eat cereals is the children's market. The acceptability of polyols also varies by country.

[0040] The breakfast cereal industry is always focused on reducing the sugar content (usually sucrose) of pre-sweetened breakfast cereals while maintaining the advantages, sensory characteristics (shine effect), and food quality of conventional cereal products with high sucrose content.

[0041] These new pre-sweetened cereal products, or pre-sweetened cereal products with reduced sugar content, must

[0042] - It can be manufactured in a simple and efficient way.

[0043] - It has an acceptable texture and retains a "sweet" flavor.

[0044] -Stable over time

[0045] - Maintain or exhibit other food qualities

[0046] - It has a visual appearance that is at least comparable to previous cereal products containing standard or reduced levels of sucrose, such as a "frosting" effect on the surface.

[0047] The solution proposed in this invention for reducing the sugar content in breakfast cereals while maintaining the glossy effect that gives the cereals this frosted appearance is to use a mixture comprising a pregelatinized starch rich in amylose with large particle size and soluble fiber in an aqueous coating composition or coating syrup.

[0048] By first selecting pregelatinized starch or pregelatinized starch to design formulations that can effectively reduce the sugar content of cereal foods, the applicant company has overcome technical bias, as said pregelatinized starch is recommended for applications that require their cold-soluble properties.

[0049] However, in order to limit the adhesion of cereal foods and promote water evaporation, it is necessary to have components that are easily recrystallized, like sucrose.

[0050] One solution to this difficulty, as commonly found by those skilled in the art, is to use an alternative starch derivative, namely maltodextrin, as described above.

[0051] However, this ingredient is increasingly being rejected by consumers because it is over-processed (and does not meet natural standards, better known in this technical field as the term "clean label").

[0052] The applicant company then discovered that if a pregel starch rich in amylose with a large particle size is selected, the property of amylose retrogradations can be used to meet the required crystallinity criteria.

[0053] Furthermore, the large particle size of pregelatinized starch rich in amylose more effectively contributes to the frosting appearance imparted by the coating of this mixture.

[0054] Preferably, the starch rich in amylose used in this invention is derived from legumes, specifically peas or broad beans.

[0055] The term "pea" is considered in its broadest sense in this article, and specifically includes:

[0056] - All wild varieties of "smooth-skinned peas", and

[0057] - All mutant varieties of "smooth-skinned peas" and "wrinkled-skinned peas" are unrelated to the intended use of the variety (human food, animal feed, and / or other uses).

[0058] The mutant varieties mentioned are particularly those referred to as “mutant r”, “mutant rb”, “mutant rug 3”, “mutant rug 4”, “mutant rug 5” and “mutant lam”, as described by CL Heydley et al. in their article “Developing novel pea starches”, Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0059] Broad beans are understood as a group of annual plants belonging to the Fabaceae family, subfamily Papilionoideae, and tribe Vicia. A distinction is made between minor and major varieties. In this invention, wild-type varieties and those obtained through genetic engineering or variety selection are considered superior sources.

[0060] "Amylose-rich" starch is understood to be starch containing 25% to 45% (about 35% by weight) amylose relative to the total weight of starch.

[0061] "Starch" should be understood as any composition extracted from peas or broad beans in any way, and having a starch content greater than 40%, preferably greater than 50%, and even more preferably greater than 75%, these percentages being expressed as dry weight relative to the dry weight of the composition.

[0062] Advantageously, the starch content is greater than 90% (dry / dry). It can be particularly greater than 95%, including greater than 98%.

[0063] In this invention, the starch rich in amylose that can be used in this invention is also pregelatinized starch.

[0064] "Pregelatinized" starch or "pre-gelatinized" starch should be understood as starch obtained by hydrothermal gelation treatment of natural starch or modified starch, especially by steam cooking, spray cooking, drum baking or kneading machine baking, at a temperature lower than the gelation temperature of the corresponding starch, and then drying in starch form on a drying drum or in an extruder, so that the starch is soluble in cold water.

[0065] The starch rich in amylose that can be used for pregelatinization or pregelatinization in this invention is starch with a large particle size.

[0066] "Starch with large particle size" is understood to be starch containing a particle size determined according to German standard DIN 66145 (DIN66145:1976-04) of April 1976, with an "n" value between 1.7 and 2, preferably about 1.8, and a "d" value between 850 μm and 1,000 μm, preferably about 900 μm.

[0067] In particular, the trademark name of the applicant company may be used. L100G sells pregelatinized pea starch.

[0068] In this invention, a mixture comprising pregelatinized starch rich in amylose with large particle size and soluble fiber is used for aqueous coating compositions or coating syrups.

[0069] "Soluble" fiber refers to water-soluble fiber.

[0070] For the purposes of this invention, "fiber" more specifically refers to the same branched-chain maltodextrins (BMDs) described in patent EP 1,006,128-B1, of which the applicant is the owner. These BMDs have the advantage of representing a source of indigestible fiber that is beneficial to metabolism and intestinal balance.

[0071] According to the present invention, the branched maltodextrins are characterized in that they have:

[0072] - The 1-6-glycosidic bonds are between 15% and 50%, preferably between 22% and 45%, more preferably between 20% and 40%, and even more preferably between 25% and 35%.

[0073] - Less than 20%, preferably between 2% and 20%, more preferably between 2.5% and 15%, and even more preferably between 3.5% and 10% reducing sugar content.

[0074] - A polydispersity index less than 5, preferably between 1 and 4, and even more preferably between 1.5 and 3.

[0075] - Number average molecular weight Mn less than 4500 g / mol, preferably between 400 g / mol and 4500 g / mol, more preferably between 500 g / mol and 3000 g / mol, even more preferably between 700 g / mol and 2800 g / mol, even more preferably between 1000 g / mol and 2600 g / mol.

[0076] Specifically, the trademark name of the applicant company can be used. BMD sold on FM 10.

[0077] A second object of the present invention is a coating syrup or aqueous coating and varnishing composition for ready-to-eat breakfast cereals, characterized in that it comprises 31% to 51% by weight of sucrose, 28% to 41% by weight of soluble fiber, and 4% to 21% by weight of pregelatinized, amylose-rich starch with large particle size, the percentages being expressed relative to the total wet weight of the aqueous composition. The variations and details given above regarding the use of mixtures of pregelatinized, amylose-rich starch with large particle size and soluble fiber are also effective for aqueous coating compositions.

[0078] The present invention also relates to a method for manufacturing coated or pre-sweetened ready-to-eat breakfast cereals, characterized in that the method comprises applying an aqueous composition as defined above to the breakfast cereals, and then drying the cereals thereby coated, for example, in an oven or air stream, to remove the moisture added by applying the composition.

[0079] Another object of the present invention is to obtain ready-to-eat coated breakfast cereals using this method, said cereals containing 15% to 25% %DP1-DP2, where %DP1-DP2 represents the weight of monosaccharides and disaccharides in the cereals.

[0080] Finally, the present invention relates to the use of a pregelatinized mixture of starch rich in amylose and soluble fiber with large crystal size as previously defined, in order to replace a portion of the sugar, preferably a portion of sucrose, contained in coating syrups or aqueous coating compositions for ready-to-eat breakfast cereals, and / or reduce the %DP1-DP2 of ready-to-eat breakfast cereals, typically by 20% to 60%, preferably by 25% to 55%.

[0081] The invention will be better understood with the aid of the following embodiments, which are intended to be illustrative and non-limiting.

[0082] Example 1. A low-sugar breakfast cereal coating syrup formulation with a sugar content of over 50%.

[0083] Tested products :

[0084] The pregelatinized starch tested was produced by the applicant under the trademark name Products manufactured and sold, and more specifically:

[0085] - L100G is prepared from large-particle pea starch; that is, according to German standard DIN 66145:1976-04, it has an “n” value between 1.6 and 2, preferably about 1.8, and a “d” value between 900 μm and 1000 μm, preferably about 900 μm.

[0086] - C100G, a control pregelatinized starch, is prepared from corn starch and has a particle size similar to that used in this invention. Same as L100G.

[0087] As a control for maltodextrin, it is commonly used in the prior art to replace sucrose. IT6, a maltodextrin sold by the applicant company, is used herein as a substitute for pregelatinized starch.

[0088] As a water-soluble fiber according to the present invention, the applicant company uses the name... Branched-chain maltodextrin sold on FM10.

[0089] Two other soluble fibers were tested as alternatives to NUTRIOSE: one from TATE & LYLE under their trademark. (SGF)70R sold fibers and those marketed by the applicant company under the trademark name 21. Fibers sold.

[0090] The table below details the properties of different formulations of the prepared aqueous coating compositions.

[0091] [Table 1]

[0092]

[0093]

[0094] [Table 2]

[0095]

[0096] Coating is carried out as follows :

[0097] -Prepare cereal batches by preheating them to 45°C by air drying at approximately 45°C.

[0098] - Spray the coating syrup or aqueous coating composition onto rotating cereals (at 80°C) using a Krebs LM3 hotCHOC electrosprayer with an average spray time of about 1.5 to 2 minutes.

[0099] - Powdering the coating mixture by manual spraying

[0100] Bake at 138°C for 10 minutes.

[0101] Take photographs to show the visual appearance of the resulting coated cereals.

[0102] [ Figure 1 ]: FM 10 (20.33%)+ A mixture of L100G (2.27%)

[0103] [ Figure 2 ]: FM 10 (18.39%)+ Mixture of L100G (5.00%)

[0104] [ Figure 3 ]: FM 10 (20.33%)+ Mixture of IT6 (2.27%)

[0105] [ Figure 4 ]: FM 10 (20.33%)+ A mixture of C100G (2.27%)

[0106] Use 2.27% The L100G test showed a matte finish with numerous small white crystalline structures on a white surface. Doubling the amount of L100G (5%) increased the number of these small white crystalline structures. The cereal flakes remained separated, and the glossing effect was noticeable.

[0107] Use 2.27% The C100G test also showed a matte finish, but the resulting cereal products had a much less noticeable gloss. Therefore, corn-derived pregelatinized starch is not suitable for the intended purpose.

[0108] Use 2.27% The IT6 trial was similar to the L100G trial. This clearly demonstrates that pregelatinized pea starch is a preferred alternative to maltodextrin that meets specifications, but cannot be chosen because it is not accepted by consumers who prefer a natural product (“clean label”).

[0109] To demonstrate the importance of soluble fiber in the composition of the mixture, and more specifically, branched-chain maltodextrin, further experiments were conducted. For this purpose, conventional soluble fiber (manufactured under the trademark of TATE & LYLE) was used. (70R sales) and "negative" contrast, that is, by the applicant company under the trademark name Maltodextrin sold at 21.

[0110] [Table 3]

[0111]

[0112]

[0113] [Table 4]

[0114]

[0115] The coating process was carried out in the same manner as before, and photos of the coated cereal products produced were also taken.

[0116] [ Figure 5 ]: 21 (19.72%)+ A mixture of L100G (2.27%)

[0117] [ Figure 6 ]: (SGF)70R(21.04%)+ A mixture of L100G (2.27%).

[0118] Too sticky The solution at 21°C must be poured out by hand.

[0119] This also makes it sticky in the oven, possibly due to poor syrup distribution and the high viscosity of the solution. Figure 5 As shown, a frosting effect has been achieved.

[0120] In short, despite using The 21 recipe achieves a frosting effect (although it's less effective than using...). FM10 has fewer formulations, but its viscosity is not suitable for the intended application.

[0121] Use based on The solution of (SGF)70R (which can be applied using a spray gun) has less adhesion to the oven (better distribution, lower viscosity), but a lighter frosting effect.

[0122] In short, despite using The 21 formula achieves a frosting effect (less than using). (FM10 formulation), but its viscosity is not suitable for the intended application.

[0123] use The solution formulation produces a slight luster and works well. Therefore, soluble fibers are a good match for... Pea starch substrate L100G blended ingredients.

[0124] However, FM10 remains the selected ingredient.

[0125] Example 2. A low-sugar breakfast cereal coating syrup formulation with 30% sugar content.

[0126] In terms of taste, consumers may need a smaller reduction in sugar, around 30%.

[0127] This embodiment will seek the best formula to follow to solve this problem.

[0128] FM10 is retained as a soluble fiber. There are different... L100G contribution + excluding The control (in this case, it allows for the measurement of the contribution of a single soluble fiber in the coating) + wherein glucose syrup sold by the applicant company is used instead Compared to 10, it has the same characteristics as The content of monosaccharides and disaccharides (DP1 and DP2) similar to FM 10. This is for measurement purposes. The role played by the fiber components of FM10.

[0129] [Table 5]

[0130]

[0131] [Table 6]

[0132]

[0133] [Table 7]

[0134]

[0135] [Table 8]

[0136]

[0137] The coating process was carried out in the same manner as before, and photos of the coated cereal products produced were also taken.

[0138] [ Figure 7 ]: Mixture 50 / 50 / Sucrose +2.27% L100G

[0139] [ Figure 8 ]: Mixture 50 / 50 / sucrose

[0140] [ Figure 9 ]: Mixture 50 / 50 / sucrose + 5% L100G

[0141] [ Figure 10 [Mixture 50 / 50 glucose syrup 4779 / sucrose + 2.27%] L100G

[0142] Visually, except when the coating composition contains 5% At 100g, the resulting cereal flakes typically have a slightly glossy finish on the surface.

[0143] Compared to the 50% sugar reduction in Example 1, the sucrose dissolved here is more difficult to crystallize in the coating composition and has a stickier surface.

[0144] This is because the sugar in the syrup remains in an amorphous, non-crystalline state, and provides the product with greater hygroscopicity and viscosity.

[0145] Using glucose syrup or The formula did not meet expectations.

[0146] Under these conditions, for a formulation with a 30% sugar reduction, it is necessary to preferably select the use of 5% The L100G formula provides an equivalent of 2.27%. L100G (for a 50% reduction) surface condition.

Claims

1. The use of a pregelatinized mixture of amylose-rich starch and soluble fiber with large particle size for coating and varnishing ready-to-eat breakfast cereals. in, The starch, which is pregelatinized and rich in amylose with large particle size, is derived from peas and has the following characteristics: -Amylose content of 25% to 45% by total starch weight, and - Particle size determined according to German standard DIN66145, with the following characteristics: Values ​​of "n" contained between 1.7 and 2, and The "d" value is included between 850μm and 1000μm, and The soluble fiber is water-soluble branched-chain maltodextrin, which has the following properties: - 1-6-glycosidic bonds between 15% and 50%, - Less than 20% reducing sugar content, - A polydispersity index less than 5, and - Number-average molecular weight Mn less than 4500 g / mol.

2. The use according to claim 1, characterized in that... The starch contains 35% amylose by weight of the starch.

3. The use according to claim 1 or 2, characterized in that... The starch, as determined according to German standard DIN 66145, has an "n" value of 1.8 and a "d" value of 900 μm.

4. The use according to claim 1 or 2, characterized in that... The water-soluble branched maltodextrin has between 22% and 45% 1-6-glycosidic bonds.

5. The use according to claim 1 or 2, characterized in that... The water-soluble branched maltodextrin has between 25% and 35% 1-6-glycosidic bonds.

6. The use according to claim 1 or 2, characterized in that... The water-soluble branched-chain maltodextrin has a reducing sugar content between 2% and 20%.

7. The use according to claim 1 or 2, characterized in that... The water-soluble branched-chain maltodextrin has a reducing sugar content between 2.5% and 15%.

8. The use according to claim 1 or 2, characterized in that... The water-soluble branched-chain maltodextrin has a reducing sugar content between 3.5% and 10%.

9. The use according to claim 1 or 2, characterized in that... The water-soluble branched maltodextrin has a polydispersity index between 1 and 4.

10. The use according to claim 1 or 2, characterized in that... The water-soluble branched maltodextrin has a polydispersity index between 1.5 and 3.

11. The use according to claim 1 or 2, characterized in that... The water-soluble branched maltodextrin has a number-average molecular weight Mn between 400 g / mol and 4500 g / mol.

12. The use according to claim 1 or 2, characterized in that... The water-soluble branched maltodextrin has a number-average molecular weight Mn between 500 g / mol and 3000 g / mol.

13. The use according to claim 1 or 2, characterized in that... The water-soluble branched maltodextrin has a number-average molecular weight Mn between 700 g / mol and 2800 g / mol.

14. The use according to claim 1 or 2, characterized in that... The water-soluble branched maltodextrin has a number-average molecular weight Mn between 1000 g / mol and 2600 g / mol.

15. An aqueous coating and varnishing composition for ready-to-eat breakfast cereals, characterized in that... The composition comprises 31% to 51% by weight of sucrose, 28% to 41% by weight of soluble fiber, and 4% to 21% by weight of pregelatinized amylose-rich starch with large particle size, wherein the percentages are expressed relative to the total wet weight of the composition. The starch, which is pregelatinized and rich in amylose with large particle size, is derived from peas and has the following characteristics: -Amylose content of 25% to 45% by total starch weight, and - Particle size determined according to German standard DIN66145, with the following characteristics: Values ​​of "n" contained between 1.7 and 2, and The "d" value is included between 850μm and 1000μm, and The soluble fiber is water-soluble branched-chain maltodextrin, which has the following properties: - 1-6-glycosidic bonds between 15% and 50%, - Less than 20% reducing sugar content, - A polydispersity index less than 5, and - Number-average molecular weight Mn less than 4500 g / mol.

16. The composition according to claim 15, characterized in that... The starch contains 35% amylose by weight of the starch.

17. The composition according to claim 15 or 16, characterized in that... The starch, as determined according to the German standard DIN66145, has an "n" value of 1.8 and a "d" value of 900 μm.

18. The composition according to claim 15 or 16, characterized in that... The water-soluble branched maltodextrin has 1-6-glycosidic bonds between 22% and 45%.

19. The composition according to claim 15 or 16, characterized in that... The water-soluble branched maltodextrin has 1-6-glycosidic bonds between 25% and 35%.

20. The composition according to claim 15 or 16, characterized in that... The water-soluble branched-chain maltodextrin has a reducing sugar content between 2% and 20%.

21. The composition according to claim 15 or 16, characterized in that... The water-soluble branched-chain maltodextrin has a reducing sugar content between 2.5% and 15%.

22. The composition according to claim 15 or 16, characterized in that... The water-soluble branched-chain maltodextrin has a reducing sugar content between 3.5% and 10%.

23. The composition according to claim 15 or 16, characterized in that... The water-soluble branched maltodextrin has a polydispersity index between 1 and 4.

24. The composition according to claim 15 or 16, characterized in that... The water-soluble branched maltodextrin has a polydispersity index between 1.5 and 3.

25. The composition according to claim 15 or 16, characterized in that... The water-soluble branched maltodextrin has a number-average molecular weight Mn between 400 g / mol and 4500 g / mol.

26. The composition according to claim 15 or 16, characterized in that... The water-soluble branched maltodextrin has a number-average molecular weight Mn between 500 g / mol and 3000 g / mol.

27. The composition according to claim 15 or 16, characterized in that... The water-soluble branched maltodextrin has a number-average molecular weight Mn between 700 g / mol and 2800 g / mol.

28. The composition according to claim 15 or 16, characterized in that... The water-soluble branched maltodextrin has a number-average molecular weight Mn between 1000 g / mol and 2600 g / mol.

29. A method for manufacturing ready-to-eat coated breakfast cereals, characterized in that... The method includes applying the composition according to any one of claims 15 to 28 to a breakfast cereal, and then drying the cereal so covered to remove the moisture added by applying the composition.

30. The method of claim 29, wherein the drying is carried out in an oven or an air stream.

31. A ready-to-eat coated breakfast cereal obtained using the method according to claim 29 or 30, characterized in that... The breakfast cereal contains 15% to 25% %DP1-DP2, where %DP1-DP2 represents the weight of monosaccharides and disaccharides in the cereal.

32. Use of a mixture of pregelatinized, amylose-rich starch and soluble fiber with large particle size according to any one of claims 1 to 14 for coating and varnishing ready-to-eat breakfast cereals, for replacing some sugars contained in the aqueous coating composition of the ready-to-eat breakfast cereals and / or for reducing the %DP1-DP2 of the ready-to-eat breakfast cereals.

33. The use according to claim 32, for replacing a portion of the sucrose contained in an aqueous coating composition for ready-to-eat breakfast cereals and / or for reducing the %DP1-DP2 of ready-to-eat breakfast cereals.

34. The use according to claim 32 or 33, characterized in that... The use of pregelatinized starch rich in amylose and soluble fiber with large particle size makes it possible to reduce the DP1 and DP2% of ready-to-eat breakfast cereals from 20% to 60%.

35. The use according to claim 34, characterized in that... This allows for a reduction in DP1 and DP2% of ready-to-eat breakfast cereals from 25% to 55%.

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