CA3041663C - Biscuit et fabrication de celui-ci - Google Patents

Biscuit et fabrication de celui-ci Download PDF

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Publication number
CA3041663C
CA3041663C CA3041663A CA3041663A CA3041663C CA 3041663 C CA3041663 C CA 3041663C CA 3041663 A CA3041663 A CA 3041663A CA 3041663 A CA3041663 A CA 3041663A CA 3041663 C CA3041663 C CA 3041663C
Authority
CA
Canada
Prior art keywords
dry mixture
flour
biscuit
component
sag
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CA3041663A
Other languages
English (en)
Other versions
CA3041663A1 (fr
Inventor
Nicolas BORDENAVE
Alberto GRANERO
Ian Noble
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Frito Lay Trading Co GmbH
Original Assignee
Frito Lay Trading Co GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frito Lay Trading Co GmbH filed Critical Frito Lay Trading Co GmbH
Publication of CA3041663A1 publication Critical patent/CA3041663A1/fr
Application granted granted Critical
Publication of CA3041663C publication Critical patent/CA3041663C/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
    • A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé de fabrication d'un biscuit, le procédé comprenant les étapes consistant à : a) fournir un mélange sec d'un composant de farine et d'un composant gras ; b) insérer une dose du mélange sec dans une cavité de moule d'un outil de moulage à la presse, le mélange sec étant introduit dans la cavité de moule sous la forme d'une pluralité de particules fluides, la cavité de moule étant délimitée par des surfaces de moulage opposées, au moins une des surfaces de moulage étant chauffée par un mécanisme de chauffage de l'outil de moulage à la presse ; et c) mouler à la presse le mélange sec dans la cavité de moule pour cuire le mélange sec et former un biscuit ; les conditions de moulage à la presse et le mélange sec sont sélectionnés de sorte que le biscuit cuit présente un rapport en poids (SAG)/ (RAG + SAG) compris entre 20 et 27 %, SAG représentant le glucose assimilable lentement et RAG représentant le glucose assimilable rapidement. L'invention concerne également un biscuit cuit comprenant un mélange cuit d'un composant de farine et d'un composant gras, ledit biscuit comprenant un rapport de poids de (SAG)/ (RAG + SAG) compris entre 20 et 27 %, SAG représentant le glucose assimilable lentement et RAG représentant le glucose assimilable rapidement.
CA3041663A 2016-10-28 2017-10-30 Biscuit et fabrication de celui-ci Active CA3041663C (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB1618279.2 2016-10-28
GB1618279.2A GB2555458B (en) 2016-10-28 2016-10-28 Biscuit and manufacture thereof
PCT/EP2017/077821 WO2018078170A1 (fr) 2016-10-28 2017-10-30 Biscuit et fabrication de celui-ci

Publications (2)

Publication Number Publication Date
CA3041663A1 CA3041663A1 (fr) 2018-05-03
CA3041663C true CA3041663C (fr) 2021-03-23

Family

ID=57963618

Family Applications (1)

Application Number Title Priority Date Filing Date
CA3041663A Active CA3041663C (fr) 2016-10-28 2017-10-30 Biscuit et fabrication de celui-ci

Country Status (5)

Country Link
CN (1) CN110099569A (fr)
CA (1) CA3041663C (fr)
GB (1) GB2555458B (fr)
MX (1) MX2019004932A (fr)
WO (1) WO2018078170A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114727608A (zh) * 2019-12-06 2022-07-08 洲际大品牌有限责任公司 高酸烘焙物和制作烘焙物的方法
CN114557588B (zh) * 2020-11-27 2023-05-05 佛山市顺德区美的电热电器制造有限公司 食物制作设备、方法、系统及计算机可读存储介质
AU2021202440A1 (en) * 2021-03-29 2022-10-13 James Gordon Cashmore Biodegradable and/or edible tableware
CN114431701B (zh) * 2022-02-28 2023-06-02 广东美的厨房电器制造有限公司 面粉的处理方法、装置、可读存储介质和烹饪设备

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3963402A (en) * 1974-04-01 1976-06-15 Fairmont Foods Company Method and apparatus for making shaped shells for hors d'oeuvres, snacks and the like, and food articles prepared thereby
DE3510358C1 (de) * 1985-03-22 1986-07-24 Fa. Dr. August Oetker, 4800 Bielefeld Verfahren zur Herstellung von Vollkorndauerbackwaren, insbesondere Vollkornkräckern
US6026737A (en) * 1998-10-21 2000-02-22 Sbjr Restaurants Inc. Method and apparatus for molding food particles
US6136361A (en) * 1999-12-09 2000-10-24 Sbjr Restaurants Inc. Method and apparatus for molding and baking food
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
US9668488B2 (en) * 2004-06-22 2017-06-06 Healthy Fiber, LLC Calorie reduction-taste retention food products
WO2007055677A2 (fr) * 2004-07-01 2007-05-18 General Mills Marketing, Inc. Appareil et procédé pour former un produit alimentaire cuit pressé
AR086993A1 (es) * 2011-06-20 2014-02-05 Gen Biscuit Masa de galletita
WO2013079084A1 (fr) * 2011-12-02 2013-06-06 Yiotis S.A. Produit de boulangerie et son procédé de préparation
EP2671453B1 (fr) * 2012-06-08 2017-08-09 Generale Biscuit Produit alimentaire avec un fourrage avec une grande quantité de cultures lactiques
US10701945B2 (en) * 2013-03-15 2020-07-07 Intercontinental Great Brands Llc Soft textured food composition with slowly available carbohydrates
TW201532521A (zh) * 2013-10-04 2015-09-01 Gen Biscuit 具緩慢可利用的葡萄糖之軟餅乾
TW201521597A (zh) * 2013-10-04 2015-06-16 Gen Biscuit 具緩慢可利用之葡萄糖的早餐餅乾
EP2885979B1 (fr) * 2013-12-20 2017-06-07 Generale Biscuit Remplissage de biscuit

Also Published As

Publication number Publication date
MX2019004932A (es) 2019-08-05
GB201618279D0 (en) 2016-12-14
CN110099569A (zh) 2019-08-06
GB2555458B (en) 2020-06-03
WO2018078170A1 (fr) 2018-05-03
GB2555458A (en) 2018-05-02
GB2555458A8 (en) 2019-05-29
CA3041663A1 (fr) 2018-05-03

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