Fecha de publicación: 29/04/2022 Fuente: Wipo "olive oil" The invention relates to a dough composition for hypoglucidic bars with antioxidant potential. According to the invention, the composition consists of 41...42% pre-ferment, 38...40% whole wheat flour, 32...34% milk, 4...5% barley flour, 2...3% mix of sunflower, pumpkin, flax, white sesame seeds,1.5... 2.5% Jerusalem artichoke tuber flour, 1...2% apple waste flour and extra virgin olive oil, respectively, 0.5...1% sea salt and 0.3...0.5% mix of black and white sesame seeds, the percentage being expressed by mass.