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

Biscuit et fabrication de celui-ci Download PDF

Info

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)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (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
GB1618279.2A GB2555458B (en) 2016-10-28 2016-10-28 Biscuit and manufacture thereof
GB1618279.2 2016-10-28
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
EP4068973A1 (fr) * 2019-12-06 2022-10-12 Intercontinental Great Brands LLC Produit de boulangerie-pâtisserie à haute teneur en acide et procédé de fabrication d'un produit de boulangerie-pâtisserie
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
US8846124B2 (en) * 2004-07-01 2014-09-30 General Mills, Inc. Apparatus and method for forming a pressed, baked food product
AR087159A1 (es) * 2011-06-20 2014-02-26 Gen Biscuit Galletita para desayuno con glucosa de lenta disponibilidad
WO2013079084A1 (fr) * 2011-12-02 2013-06-06 Yiotis S.A. Produit de boulangerie et son procédé de préparation
ES2644073T3 (es) * 2012-06-08 2017-11-27 Generale Biscuit Producto alimenticio con relleno de gran cantidad de cultivos lácticos vivos
US10701945B2 (en) * 2013-03-15 2020-07-07 Intercontinental Great Brands Llc Soft textured food composition with slowly available carbohydrates
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
TW201532521A (zh) * 2013-10-04 2015-09-01 Gen Biscuit 具緩慢可利用的葡萄糖之軟餅乾
ES2637689T3 (es) * 2013-12-20 2017-10-16 Generale Biscuit Relleno para galletas

Also Published As

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

Similar Documents

Publication Publication Date Title
CA2800737C (fr) Imitatation de farine de seigle
Tiefenbacher The technology of wafers and waffles I: Operational aspects
US7691430B2 (en) Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
RU2633395C1 (ru) Крекер для завтрака с медленноусвояемой глюкозой
CA3041663C (fr) Biscuit et fabrication de celui-ci
Majzoobi et al. The effect of particle size and level of rice bran on the batter and sponge cake properties
Blanco Canalis et al. Effect of inulin on dough and biscuit quality produced from different flours
WO2011127013A1 (fr) Composite nutritif comestible
Therdthai et al. Effect of microwave assisted baking on quality of rice flour bread
Utrilla-Coello et al. Alternative use of chickpea flour in breadmaking: chemical composition and starch digestibility of bread
Kurek et al. Effect of different beta-glucan preparation pretreatments on fortified bread quality
Duarte et al. Suitability of almond bagasse powder as a wheat flour substitute in biscuit formulation
EP3138405A1 (fr) Produits de boulangerie et procede de preparation de produits de boulangerie
JP6654138B2 (ja) 小麦不耐性者のための食品における小麦ベース製品
Lauková et al. Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls
WO2016205660A1 (fr) Produit alimentaire présentant un rapport rag:sag réduit
CN111163641A (zh) 用于制造烘焙的可食用物的方法
Agama-Acevedo et al. Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas
RU2482700C1 (ru) Способ производства пищевого продукта или полуфабриката
CN120225070A (zh) 热处理谷粉类的制造方法
JP2015164413A (ja) ベーカリー食品用ミックス
Olatidoye et al. Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and itsbread making potentials
Noroul-Asyikeen et al. Nutritional value and physicochemical properties of white bread incorporated with Hevea brasiliensis (rubber seed) flour
Molina et al. Gluten Free Non-Fermented Bakery
Kaur DEVELOPMENT OF TECHNOLOGY FOR PREPARATION OF BREADCRUMBS USING EXTRUSION PROCESS

Legal Events

Date Code Title Description
EEER Examination request

Effective date: 20190424

MPN Maintenance fee for patent paid

Free format text: FEE DESCRIPTION TEXT: MF (PATENT, 7TH ANNIV.) - STANDARD

Year of fee payment: 7

U00 Fee paid

Free format text: ST27 STATUS EVENT CODE: A-4-4-U10-U00-U101 (AS PROVIDED BY THE NATIONAL OFFICE); EVENT TEXT: MAINTENANCE REQUEST RECEIVED

Effective date: 20241025

U11 Full renewal or maintenance fee paid

Free format text: ST27 STATUS EVENT CODE: A-4-4-U10-U11-U102 (AS PROVIDED BY THE NATIONAL OFFICE); EVENT TEXT: MAINTENANCE FEE PAYMENT DETERMINED COMPLIANT

Effective date: 20241025