AU2003214636B2

AU2003214636B2 - A high fibre biscuit composition and a process for preparing the same

Info

Publication number: AU2003214636B2
Application number: AU2003214636A
Authority: AU
Inventors: Krishna Rau Leelavathi; Madhugiri Lakshminarayan Sudha; Rathinam Vetrimani
Original assignee: Council of Scientific and Industrial Research CSIR
Current assignee: Council of Scientific and Industrial Research CSIR
Priority date: 2003-03-24
Filing date: 2003-03-24
Publication date: 2008-12-11
Anticipated expiration: 2023-03-24
Also published as: AU2003214636C1; AU2003214636A1

Description

WO 2004/084637 PCT/IN2003/000069 A HIGH FIBRE BISCUIT COMPOSITION AND A PROCESS FOR PREPARING THE SAME FIELD OF THE INVENTION The present invention relates to a high fibre biscuit composition and a process for the preparing the same.

BACKGROUND AND PRIOR ART REFERENCES OF THE INVENTION Bakery industry is one of the biggest industries within the food processing sector and biscuit industry is the largest segment in bakery industry because of its nutrition profile, ready to eat product, rich in energy, excellent source of supplement diet, easy to digest and overall highly hygienic. Biscuit market is being shaped by nutritious and healthy biscuits which are either enriched with cereals and fibre. Today's consumers are increasingly concerned with their diet and people are looking for nutritious and healthy diet. Bakery products especially high fibre bakery products with increased levels of fibre have been prepared where in specific volume and softness is retained. (Silva RF, US patent 5035903).

Fibres act as a barriers of diffusion of nutrients by producing viscous digesta in the small intestine, the more prolonged blood glucose response aids in maintaining a normal glucose level. The dietary fibre play a multiple role in preventing number of health disorders through their influence in the gastrointestinal tract (Potty, V.H. 1996 Physico chemical aspects, physiological functions, nutritional importance and technological significance of dietary fibres A critical appraisal. Journal of food science and Technology. Vol. 33. pp 1 -18).

The type of processing used to produce high fibre ingredients greatly influences the final ingredients functionality. The degree to which these are processed also effect the functionality. (Nelson, A.L. 2001. Properties of high fibre ingredients. Cereal Food world vol. 46(3), pp 93 97).

Non starch polysaccharides are the main constituents of cell wall which is referred to as dietary fibre. Dietary fibre functions as a protective factor against colon cancer. It also reduces the conversion of bile acids into potential carcinogens in the large intestine.

(Pomeranz, Wheat chemistry and Technology. pp 99 101).

Reference may be made to C. G. Gorczyca and M. E Zabik 1979, Cereal chemistry, 56(6): 537 540, wherein high fibre sugar snap cookies containing cellulose and coated cellulose products were prepared. The draw back is 10% of flour substituted by the fibre had good quality product but it could approximately supplement 1.2g of dietary fibre per 24g of cookie.

005168892 2 00 0 Reference may be made to cappel James Wilbur, Prossie Robert Lawerence and Conrts Julia

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N, Maria, (EP 0387933) wherein cookies were prepared using psyllium fibre. The eating quality was good but still had slight tendency for the composition to stick to and/ or form a film on teeth during chewing.

N 5 Reference may be made to Caramelli Gianfranco (WO 9007880) where in dietic food in the form of biscuits with high contents in alimentary fibre and reduced contents in calories were prepared.

M Wherein gluocomannan (10-16%) and maize meal are used as good source of fibre and the biscuits are not short dough biscuits.

,I Reference may be made to Hudson Wilbur george, pflaumer phillip Floyd and smith III Edward S0 Dwey (EP 0309029) wherein cookies were prepared using psyllium and a method for the S preparation has been described. The cookies also contained polyol polyesters, a chemical which is used which might not be allowed in bakery products in several parts of the world, including India.

Reference may be made to Vaszily Josef (WO 9516355) where in sugar free confectionery products like fine bakery wares and kinds of biscuits were prepared. Where in studies are carried out to incorporate milk protein as a sugar replacer along with some sweeteners. The drawback is the composition which can be used for the preparation of high fibre sugar free products contain artificial sweeteners which might not be allowed in bakery products in several parts of the world, including India.

!0 The main object of the present invention is to provide a high fibre biscuit composition and a process for the preparation of high fibre biscuits.

Another object of the present invention is to increase the dietary fibre content in the biscuits.

Yet another object of the present invention is to replace flour by fibre from oat or barley bran of particular particle size.

Yet another object of the present invention is to use fibre from oat/ barley.

A further object of the present invention is to replace flour with fibre, in combination, from different cereal sources keeping oat fibre as one of the components.

A still further object of the present invention is to use a combination of two emulsifiers to improve the overall quality and texture of the biscuits containing high fibre.

Accordingly, the present invention provides a high fibre biscuit composition for increasing the dietary fibre content in the biscuit, said biscuit composition comprising 30 to 55% by .005168892 00

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3 wt. and wheat flour, 5 to 40% by wt. of oat bran or barley bran or mixtures thereof as a fibre source, 0.10 to 0.35% by wt. of emulsifiers and the rest begin food grade additives, flavouring agents and preservatives.

The present invention more particularly provides a high fibre biscuit composition comprising the following ingredients: composition, said biscuit Ingredients Wt% Refined wheat flour (70-72%) extraction 30-55 Fibre (oat bran or barley bran or mixtures thereof- 40 mesh sieve) 5-40 Sugar powder (+60 p sieve) 10-25 Fat (bakery, MP =40 0 C) 0.8-15 Skimmed milk powder (fat content 0.8-1.5 Liquid glucose (food grade) 0.8-1.5 Glycerol mono stearate (food grade) 0.05-0.20 Lecithin (food grade) 0.05-.015 Sodium chloride (food grade, no ionized) 0.10-0.30 Sodium bicarbonate (food grade) 0.10-0.30 Ammonium bicarbonate (food grade) 0.5-1.0 Flavouring agents (confirming to PFA) 0.5-2.0 In an embodiment, the emulsifiers are glycerol mono stearate and lecithin.

In a further embodiment, the food grade additives are fat, skimmed milk powder, liquid glucose and ammonium bicarbonate.

In a still further embodiment, the liquid glucose is dextrose and the fibre is a mixture of any brans of two cereals in the weight ration of 10:1 1:10.

005168892 00 0, The present ingredients: invention also provides a high fibre biscuit composition comprising the following Ingredients Wt Refined wheat flour (70-72% extraction) 49.91 Fibre (oat bran or barley bran or mixtures thereof) 12.48 Fat (Bakery, 40'C MP) 12.48 Sugar powder (+120 [t sieve) 18.71 Skimmed milk powder (Fat content 1.25 Dextrose (food grade) 1.25 Sodium choride (food grade) 0.62 Sodium Bicarbonate (food grade) 0.19 Ammonium bicarbonate (food grade) 0.94 Flavouring agent 1.87 Glycerol mono stearate (food agent) 0.19 Lecithin (food grade) 0.13 The present ingredients: invention also provides a high fibre biscuit composition comprising the following Ingredients Wt% Refined wheat flour (70-72% extraction) 49.91 Mixture of oat bran and barley bran in the weight ration of 1:1 12.48 Fat (Bakery, 40 0 C MP) 12.48 Sugar powder (+120 p sieve) 18.71 Skimmed milk powder (Fat content 1.25 Dextrose (food grade) 1.25 Sodium chloride (food grade) 0.62 Sodium Bicarbonate (food grade) 0.19 Ammonium bicarbonate (food grade) 0.94 Flavouring agent 1.87 Glycerol mono stearate (food grade) 0.19 Lecithin (food grade) 0.13 In yet another embodiment of the present invention, commercially available refined wheat flour was used and the wheat flour had the following characteristics: moisture 10 -10.8% by weight, ash 0.4 0.5% by weight, dry gluten 8 9% by weight and protein 11 13% by weight.

In a still further embodiment of the present invention, refined wheat flour is sieved to remove impurities, provide aeration and homogenisation.

005168892 4 00 In yet another embodiment of the present invention, fibre from different sources like rice, S wheat, barley and oat were ground and passed through 40 (4251) mesh sieve. The throughs were collected for the preparation of biscuits.

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C In a further embodiment, the wheat flour, fibre and skimmed milk powder are passed through the sieve thrice.

INC In another embodiment, glycerol mono stearate is made into paste using 1-4% water by weight S of flour.

04 Parameters Rice Wheat Barley Oat Moisture 10.56 7.68 6.45 4.92 SAsh 10.0 5.70 4.00 5.00 Fat 8.0 4.00 5.00 5.00 Protein 13.0 13.12 12.00 14.00 Dietary fibre 40.0 49.00 45.00 20.40 In a further embodiment, the fat is bakery fat.

The present invention further relates to a process for the preparation of high fibre biscuits said process comprising the steps of preparing a homogeneous blend of refined wheat flour, oat bran, or barley bran or mixtures thereof in the range of 5-40% as a fibre source and skimmed milk powder, (ii) preparing a paste by mixing Glycerol mono stearate in the weight range of 0.1- 0.4% by weight of flour, lecithin in the weight range of 0.1-0.4% by weight of flour with water, (iii) mixing the said paste with fat in the weight range of 17-25% by weight of flour, sugar powder in the weight range of 28-35% by weight of flour, liquid glucose, flavouring agent and creaming the paste for a time period in the range of 14-21 minutes to obtain a cream; (iv) preparing a solution of sodium chloride, ammonium bi- carbonate and mixing the solution with the cream obtained in step (iii) and aging the cream for a time period of 10-15 minutes; (v) adding the homogeneous blend of flour obtained from step to the cream obtained in step (iv) and mixing the same for 2-5 minutes to obtain a biscuit dough; and (vi) sheeting and moulding the biscuit dough of step (iv) and baking the same to obtain high fibre biscuit.

In yet another embodiment, the fat, sugar powder, liquid glucose, glycerol mono stearate, lecithin and flavouring agents are creamed in a horizontal or vertical mixer with a rpm of WO 2004/084637 PCTiIN2003/000069 60-180 for 14-21 minutes so as to mix uniformly all the ingredients and aerate the mixture.

In a still further embodiment, sodium chloride, sodium bicarbonate, ammonium bocarbonate are dissolved in the water and added to the cream and the said mixture is mixed for a period of 10-15 minutes using a horizontal or vertical mixer with an rpm of 180 into a uniform consistency homogeneous cream.

In yet another embodiment, wheat flour, fibre and skimmed milk powder blend is added to the cream and mixed for 2-5 minutes to form a homogeneous dough.

In another embodiment, sheeting and moulding of dough is done in a rotatory moulder using a circular die of about 4.5 cm diameter.

In a further embodiment, biscuits are baked in a continuous tunnel type oven at temperature ranging from 150-260 0 c for 4-6 minutes of baking time and the baked biscuits are cooled at room temperature (25-30°) for a period of 30-45 minutes.

Following composition was used for the preparation of high fibre biscuits.

WO 2004/084637 PCT/IN2003/000069 Quantity (kg) Ingredients Refined wheat flour (70 72%) extraction Fibre 40 mesh sieve) Sugar powder 160 p sieve) Fat (bakery, MP- 40 oC) Skimmed milk powder (fat content 1%) Liquid glucose (food grade) Glycerol mono stearate (food grade) Lecithin (food grade) Sodium chloride (food grade, non ionized) Sodium bicarbonate (food grade) Ammonium bicarbonate (food grade) Flavouring agents (confirming to PFA) Total dry matter Moisture in biscuits Production loss kg) Production loss due to aerating agents (0.75% kg) Process deficit kg) 60 40-10 28 17 1-4 1-4 0.1 -0.3 0.1 -0.3 0.2 0.6 0.2-0.6 1.0-1.8 1.0 149.6- 175.6 4.0-4.0 153.6- 179.6 0.77-0.89 1.54-1.35 0.77 0.89 3.08-3.13 150.52- 176.47 Yield of biscuits per 100 kg flour blend 150.52 176.47 kg WO 2004/084637 PCT/IN2003/000069 7 The different unit operations and conditions involved in the preparation of high fibre biscuits using fibre from different cereals, emulsifiers like glycerol mono stearate and lecithin are given below in the flow chart.

Flow Chart Processing of fibre from different cereals Blending of refined wheat flou, fibre, skimmed milk powder Creaming (14 21 minutes) (Fat, sugar powder, glycerol mono stearate, lecithin, liquid glucose, flavouring agents) Mixing (10- 15 minutes) (Sodium chloride, sodium bicarbonate, ammonium bicarbonate, suspended in water mixed with above cream) Dough Mixing (2 5 minutes) (Wheat flour, fibre, skimmed milk powder blend with the above cream mix) Sheeting Moulding of biscuit dough (rotary moulder) Baking (4-6 minutes, 150 260 'C) Cooling (30 45 minutes) Packing 005168892 8 00 S Example-1 In the present example biscuits were made using fibre passing through different mesh numbers namely 30(600t), 4 0( 4 2 5 60(250t) to obtain medium fine, fine, and very fine particle size C respectively. Ingredients along with quantities used in the present example are given below.

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Biscuits were prepared as given in the flow chart. Biscuits prepared with rice or wheat were O comparative examples.

SIngredients Ouantitv(g) Refined wheat flour (70-72% extraction) 80.0 SFibre (oat or barley or rice or wheat) 20.0 Fat (Bakery, 40 0 C MP) 20.0 Sugar powder (+120 p sieve) 30.0 Skimmed milk powder (Fat content Dextrose (food grade) Sodium chloride (food grade) Sodium bicarbonate (food grade) 0.3 Ammonium bicarbonate (food grade) Flavouring agent Glycerol mono stearate (food grade) 0.3 Lecithin (food grade) 0.2 Evaluation of biscuits Mesh no Weight Width Thickness Spread ratio Texture (cm) (cm) (Kg, Force) 8.20 5.40 0.69 7.83 1.78 8.10 5.56 0.65 8.55 1.80 8.10 5.65 0.64 8.83 2.05 Results of the experiment showed that by using fibre of medium fine size, biscuit dough was slightly crumbly. The dough made from fine fibre was cohesive and very good to handle. Where as the dough prepared from very fine fibre was had more cohesive due to more addition of water required for the dough preparation. Spread of the biscuits increased to 5.65cm and the thickness of the biscuit decreased to 0.64 cm by the reduction in particle size. The biscuits became harder as shown by the objective measurement of the texture 005168892 00

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0 9 measured by texture analyser wherein the breaking strength values increased from 1.78 to 2.05 Kg as the particle size reduced.

Subjective evaluation of biscuits showed that biscuits were little shrunken in case of those containing very fine particle size of fibre. Biscuits were crumbly, gritty and little powdery when medium coarse particle size of fibre was used.

Example-2 In the present example, biscuits were prepared with different fibre namely rice, wheat, oat and barley by replacing 20% of wheat flour. The biscuits prepared with rice or wheat were for comparative purposes. Ingredients and the quantities used in the following example are given 0 below. Biscuits were prepared as in the flow chart.

Ingredients Refined wheat flour (70-72% extraction) Fibre (Rice or wheat or oat or Barley) Fat (Bakery, 40 0 C MP) Sugar powder (+120 pi sieve) Skimmed milk powder (Fat content 1%) Dextrose (food grade) Sodium chloride (food grade) Sodium Bicarbonate (food grade) Ammonium bicarbonate (food grade) Flavouring agent Glycerol mono stearate (food grade) Lecithin (food grade) Evaluation of biscuits Ouantitv(g) 80.0 20.0 20.0 30.0 0.3 0.3 0.2 Bran Weight Width Thickness Spread ratio Texture (cm) (cm) (Kg/Force) Rice 8.39 5.18 0.68 7.61 2.53 Wheat 8.16 5.42 0.68 7.97 1.97 Oat 8.39 5.56 0.68 8.17 1.67 Barley 7.87 5.33 0.66 8.07 1.88 Evaluation of the biscuits showed that the weight of biscuits containing oat and barley fibre were 8.39 and 7.87g respectively. The width of the biscuits for rice and wheat fibre biscuits were 5.18 5.42 cm respectively, where as that for oat barley biscuits was 5.56 S005168892 00 and 5.33 cm respectively. The thickness of the biscuits ranged between 0.66 and 0.68 cm.

The breaking strength of the biscuits as measured objectively was found to be lowest at 1.67 for oat, followed by 1.88 Kg for Barley fibre biscuits, 1.97 Kg for wheat fibre biscuits and 2.53Kg C for rice fibre biscuits respectively.

Subjective evaluation of biscuits showed that the biscuits prepared from rice fibre had dark INC brown crust colour among all the four types of biscuits. Oat and Barley fibre biscuits had good e¢3 INC texture, mouthfeel, taste and overall quality when compared to rice wheat fibre biscuits. Rice fibre wheat fibre biscuits had slightly dense compact crumb when compared to porous C open crumb for Oat and Barley biscuits. Biscuits containing rice fibre also had relatively harder texture.

Example-3 In the present example biscuits were prepared using different combination of fibre like oat rice, oat wheat, oat barley fibre without changing the total percentage of fibre in the formulation. The biscuits prepared with oat and rice or oat and wheat fibre were for comparative purposes. The two fibres were blended at 1:1 ratio. Ingredients and quantities used in the following example are given below and biscuits were prepared as given in the flow chart.

Ingredients Refined wheat flour (70-72% extraction) Fibre (1:1) Fat (Bakery, 40 0 C MP) Sugar powder (+120 pt sieve) Skimmed milk powder (Fat content 1%) Dextrose (food grade) Sodium chloride (food grade) Sodium bicarbonate (food grade) Ammonium bicarbonate (food grade) Essence Glycerol mono stearate (food grade) Lecithin (food grade) Ouantitv (P) 80.0 20.0 20.0 30.0 0.3 0.3 0.2 005168892 00 0

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6 Evaluation of biscuits Fibre Weight Width Thickness Spread ratio Texture (cm) (cm) (Kg/Force) Oat Rice 8.35 5.29 0.67 7.89 2.10 Oat wheat 8.20 5.50 0.66 8.33 1.97 Oat Barley 8.10 5.56 0.65 8.55 1.80 Evaluation of biscuits showed that the biscuits containing Oat Barley fibre had least weight i.e. 8.10g when compared to 8.2 8.35g for Oat Wheat Oat Rice fibre biscuits. The spread of the biscuits in case of Oat Barley fibre was highest at 5.56 cm when compared to Oat Wheat Oat Rice which was 5.50 cm 5.29cm respectively. The thickness of the biscuits was 0.65cm for biscuits containing Oat Barley. Objective evaluation of texture using texture analyser showed the minimum breaking strength value for Oat Barley biscuits compared to others.

Subjective evaluation of the biscuits showed that Oat Barley fibre biscuits had good mouthfeel, taste and overall quality when compared to other combination. Oat Rice fibre biscuits was slightly hard and gritty. Further experiments were done on biscuits containing oat and barley fibre.

Example-4 In the present example, biscuits were prepared without the addition of GMS and lecithin in the formulation, as comparative examples. Ingredients and the quantity used in the formulation are given below. Biscuits were prepared as given in the flow chart.

Ingredients Refined wheat flour (70-72% extraction) Fibre (oat and barley) Fat (Bakery, 40 0 C MP) Sugar powder (+120 p sieve) Skimmed milk powder (Fat content 1%) Dextrose (food grade) Sodium chloride (food grade) Sodium bicarbonate (food grade) Ammonium bicarbonate (food grade) Flavouring agent Ouantitv (g) 80.0 20.0 20.0 30.0 0.3 WO 2004/084637 12 Evaluation of biscuits PCT/IN2003/000069 Weight Width Thickness Spread ratio Texture (cm) (cm) (Kg/force) A 8.13 5.20 0.54 8.60 2.02 B 8.10 5.56 0.65 8.55 1.80 A Biscuits without GMS and lecithin, B Experimental biscuits Evaluation of biscuits showed that the width of the biscuit was 5.20 and the thickness was 0.54 cm. The spread ratio was 8.60. The breaking strength measured objectively was 2.02 Kg.

The subjective evaluation showed that the biscuits had compact and non-porous crumb structure. Biscuits were little shrunken and were relatively dense with slight sticky mouthfeel.

Example In the present example biscuits were prepared without GMS in the formulation. Ingredients and quantity used in the following example are given below. Biscuits were prepared as in the flow chart.

Ingredients Quantity (g) Refined wheat flour (70 72% extraction) 80.0 Fibre'(oat Barley) 20.0 Fat (Bakery, 40°C MP) 20.0 Sugar powder (+120g sieve) 30.0 Skimmed milk powder (Fat content Dextrose (Food grade) Sodium chloride (Food grade) Sodium bicarbonate (Food grade) 0.3 Ammonium bicarbonate (Food grade) Flavouring agent Lecithin (Food grade) WO 2004/084637 PCT/IN2003/000069 Evaluation of biscuits Weight Width Thickness Spread ratio Texture (cm) (cm) (Kg, Force) A 8.10 5.52 0.64 8.63 1.98 B 8.10 5.56 0.65 8.55 1.80 A Biscuits without GMS B Experimental Evaluation of biscuits showed that the width of the biscuit was 5.52 cm and the thickness was 0.64 cm. The spread ratio of the biscuit was 8.63. The weight of the biscuit was 8.1 whereas the breaking strength was 1.98 Kg, Subjective evaluation showed that the biscuits had uniform colour, slightly dense and did not have porous crumb structure.

Example 6 In the present example, biscuits were prepared without lecithin in the formulation. The quantities of ingredients used in the following example are given below. Biscuits were prepared as in the flow chart.

Ingredients Quantity (g) Refined wheat flour (70 72% extraction) 80.0 Fibre (oat barley) 20.0 Fat (Bakery, 40 0 C MP) 20.0 Sugar powder (+1204 sieve) 30.0 Skimmed milk powder (Fat content Dextrose (Food grade) Sodium chloride (Food grade) Sodium bicarbonate (Food grade) 0.3 Ammonium bicarbonate (Food grade) Flavouring agent Glycerol mono stearate (Food grade) WO 2004/084637 14 Evaluation of biscuits PCT/IN2003/000069 Weight Width Thickness Spread ratio Texture (cm) (cm) (Kg/force) A 8.10 5.55 0.63 8.80 1.95 B 8.10 5.56 0.64 8.55 1.80 A Biscuits without lecithin, B Experimental Biscuits Evaluation of biscuits showed that the width of the biscuits was 5.55 cm and the thickness of the biscuit was 0.63 cm. The spread ratio was 8.80. The weight of the biscuit was 8.10g.

The breaking strength of the biscuit was 1.95 Kg.

The results showed that biscuits containing a combination of both lecithin and GMS were crisper and hence were more acceptable than when GMS was used alone in the formulation.

High fibre biscuits thus prepared using fibre from different cereals in combination having high dietary fibre and using glycerol mono stearate lecithin has the following advantages.

1. Processing of fibre using fibre to a particular particle size imparts better crispness wholesome mouthfeel to the biscuit quality.

2. Formulation of high fibre biscuits are rich in fibre content than the normal type of short dough biscuits. It can therefore be considered as a health snack food. Analysis of control (experimental) and high fibre biscuits have shown dietary fibre content in the range of 1.5-1.8% respectively.

3. Using of oat and barley fibre in combination helps in incorporation of fibre which has' more nutritive value when compared to wheat and rice fibre. The soluble dietary fibre content is very high in the sample than compared to either control or biscuits made from either wheat fibre or rice fibre.

Biscuit sample Soluble dietary Insoluble dietary Total fibre fibre fibre Control 1.2 0.4 1.6 High fibre biscuits 2.5 5.1 WO 2004/084637 PCT/IN2003/000069 4. High fibre biscuits contain a well- balanced combination of two emulsifiers namely glycerol mono stearate and lecithin. The combinations of these two emulsifiers in the right proportion provides a good aeration to the cream and thus make the product much crispier.

Claims

1. A high fibre biscuit composition comprising 30 to 55% by wt. of wheat flour, 5 to by wt. of oat bran or barley bran or mixtures thereof as a fibre source, 0.10 to 0.35% by wt. of emulsifiers and the rest being food grade additives, flavouring agents and preservatives.

2. A high fibre biscuit composition as claimed in claim 1, wherein the emulsifiers are glycerol mono stearate and lecithin.

3. A high fibre biscuit composition as claimed in claim 1, wherein the food grade additives are fat, skimmed milk powder, liquid glucose and ammonium bicarbonate.

4. A high fibre biscuit composition as claimed in claim 3, wherein the skimmed milk powder is non fat dry milk. A high fibre biscuit composition as claimed in claim 3, wherein the liquid glucose is dextrose.

6. A high fibre biscuit composition as is claimed in claim 1, wherein the fibre source used is a mixture of oat bran and barley bran in the weight ratio of 10:1 -1:10.

7. A high fibre biscuit composition, said biscuit comprising the following ingredients: Ingredients wt% Refined wheat flour (70 72%) extraction 30-55 Fibre (oat bran or barley bran or mixtures 5-40 thereof- 40 mesh sieve) Sugar powder (+160 ji sieve) 10-25 Fat (bakery, MP 40'C) 8-15 Skimmed milk powder (fat content 1% O/o) 0.8-1.5 Liquid glucose (food grade) 0.8-1.5 Glycerol mono stearate (food grade) 0.05 0.20 Lecithin (food grade) 0.05-0.15 Sodium chloride (Food grade, no ionised) 0.10-0.30 Sodium bicarbonate (food grade) 0.10-0.30 Ammonium bicarbonate (food grade) 0.5-1.0 Flavouring agents (confirming to PFA) 0.5-2.0 005106100

8. A high fibre biscuit composition as claimed in claim comprising the following ingredients: 1, wherein said composition Ingredients Wt% Refined wheat flour (70-72% extraction) 49.91 Fibre (oat bran or barley bran or mixtures 12.48 thereof) Fat (Bakery, 40 0 C MP) 12.48 Sugar powder (+120 A sieve) 18.71 Skimmed milk powder (Fat content 1.25 Dextrose (food grade) 1.25 Sodium chloride (food grade) 0.62 Sodium bicarbonate (food grade) 0.19 Ammonium bicarbonate (food grade) 0.94 Flavouring agent 1.87 Glycerol mono stearate (food agent) 0.19 Lecithin (food grade) 0.13

9. A high fibre biscuit composition as claimed in claim comprises the following ingredients: 1, wherein said composition Ingredients Wt% Refined wheat flour (70-72% extraction) 49.91 Mixture of oat bran and barley bran in the 12.48 weight ratio of 1:1 Fat (Bakery, 40 0 C MP) 12.48 Sugar powder (+120 L sieve) 18.71 Skimmed milk powder (Fat content 1.25 Dextrose (food grade) 1.25 Sodium chloride (food grade) 0.62 Sodium Bicarbonate (food grade) 0.19 Ammonium bicarbonate (food grade) 0.94 Flavouring agent 1.87 Glycerol mono stearate (food agent) 0.19 Lecithin (food grade) 0.13 005106100 A high fibre biscuit composition as claimed in claim following ingredients: 1, said biscuit comprising the Ingredients Wt% Refined wheat flour (70-72% extraction) 49.91 Fibre 1:1 12.48 Fat (Bakery, 40 0 C MP) 12.48 Sugar powder (+120 p. sieve) 18.71 Skimmed milk powder (Fat content 1.25 Dextrose (food grade) 1.25 Sodium chloride (food grade) 0.62 Sodium Bicarbonate (food grade) 0.19 Ammonium bicarbonate (food grade) 0.94 Flavouring agent 1.87 Glycerol mono stearate (food grade) or lecithin 0.31 (food grade)

11. A process for the preparation of high fibre biscuits, said process comprising the steps of: preparing a homogeneous blend of refined wheat flour in the range of 30-50%, oat bran or barley bran or mixtures thereof in the range of 5-40% as fibre source and skimmed milk powder; 0 (ii) preparing a past by mixing glycerlol mono stearate in the weight range of 0.1- 0.4% by weight of flour, lecithin in the weight range of 0.1-0.4% by weight of flour with water; (iii) mixing the said paste with fat in the weight range of 17-25% by weight of flour, Sugar powder in the weight range of 28-35% by weight of flour, liquid glucose, flavouring agent and creaming the paste for a time period in the range of 14-21 minutes to obtain a cream; (iv) preparing a solution of sodium chloride, ammonium bi-carbonate and sodium bicarbonate in water and mixing the solution with the cream obtained in step (iii) and aging the cream for a period of 10 15 minutes; 005106100 19 adding homogeneous blend of flour obtained from step to the cream obtained in step (iv) and mixing the same for 2-5 minutes to obtain a biscuit dough; and (vi) sheeting and moulding the biscuit dough of step into shapes and baking the same to obtain high fibre biscuit.

12. A process as claimed in claim 11, wherein the fibre source is a mixture of oat bran and barley bran in the weight ratio of 10:1 1:10.

13. A process as claimed in claim 11, wherein step commercially available refined wheat flour is used.

14. A process as claimed in claim 13, wherein the refined wheat flour used has moist content in the weight range of 10 10.8% by weight, ash in the weight range of 0.4 by weight, dry gluten in the weight range of 8 9% by weight and protein in the weight range of 11 13% by weight. A process as claimed in claim 13, wherein the refined wheat flour is sieved to remove impurities.

16. A process as claimed in claim 13, wherein the refined wheat flower is aerated and homogenised.

17. A process as claimed in claim 11 wherein in step wheat flour, fibre and skimmed milk are blended uniformly by passing through a sieve.

18. A process as claimed in claim 17, wherein the sieve has holes in a diameter range of 1001t-140/1.

19. A process as claimed in claim 17, wherein wheat flour, fibre and skimmed milk powder are passed through the sieve thrice. A process as claimed in claim 11, wherein glycerol mono stearate is made into paste using 1 4% water by weight of flour.

21. A process a claimed in claim 11, wherein step (iii), the fat is bakery fat.

22. A process as claimed in claim 12, wherein in step (iii), the fat, sugar powder, liquid glucose, glycerol mono stearate, lecithin and flavouring agents are creamed in a horizontal or vertical mixture with a rpm of 60 180 for 14 21 minutes so as to mix uniformly all the ingredients and aerate the mixture. 005106100

23. A process as claimed in claim 11, wherein sodium chloride, sodium bicarbonate, ammonium bicarbonate are dissolved in the water and added to the cream and the said mixture for a period of 10 15 minutes using a horizontal or vertical mixer with a rpm of 180 into a uniform consistency homogeneous cream.

24. A process as claimed in claim 11, wherein wheat flour, fibre and skimmed milk powder blend is added to the cream and mixed for 2 5 minutes to form homogenous dough. A process as claimed in claim 11, wherein sheeting and moulding of dough is done in a rotary moulder using a circular die of about 4.5cm diameter.

26. A process as claimed in claim 11, wherein biscuits are baked in a continuous tunnel type oven at temperature ranging from 150 260'C for 4-6 minutes of baking time and thereafter, cooled at room temperature (25 300) for a period of 30