ES2543183T3 - Masa para galletas - Google Patents

Masa para galletas Download PDF

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Publication number
ES2543183T3
ES2543183T3 ES12729572.3T ES12729572T ES2543183T3 ES 2543183 T3 ES2543183 T3 ES 2543183T3 ES 12729572 T ES12729572 T ES 12729572T ES 2543183 T3 ES2543183 T3 ES 2543183T3
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weight
cookie
dough
baking
cereal flour
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ES2543183T5 (es
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Robin Wahl
Pierre Aymard
Lionel LANVIN
Agathe Arlotti
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Generale Biscuit SAS
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Generale Biscuit SAS
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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C5/00—Dough-dividing machines
    • A21C5/003—Dough-dividing machines with revolving bodies, e.g. with bodies having spaces separated by radially oriented elements or walls
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)

Abstract

Una masa para producir una galleta que tiene una proporción de almidón de digestión lenta sobre el total del almidón disponible de al menos el 31%, comprendiendo la galleta, al menos, el 29% en peso de harina de cereales, del 5% al 22% en peso de grasa y, como máximo, el 30% en peso de azúcar con respecto al peso total de la galleta, comprendiendo la masa: harina de cereales, grasa, azúcar y agua añadida; y en donde el agua añadida se encuentra en una cantidad de como máximo el 8% en peso con respecto al peso de la masa, en donde la harina de cereales comprende una harina de cereales refinada con una absorción de agua inferior al 55%, medida con un farinógrafo Farinograph® de Brabender® y, preferiblemente, la harina de cereales refinada forma, al menos, el 14,5% en peso de la galleta.

Description

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molde y adopte su forma. El cilindro acanalado 12 se monta preferiblemente sobre un eje horizontal y se puede ajustar sobre este para variar la fuerza de compresión aplicada a la masa 2. Se debe utilizar una compresión alta ya que la masa 2 carece de continuidad; así, las piezas de masa cohesivas podrían desmoldarse y transferirse de la cinta 14 de desmoldeo a la cinta del horno que conduce la galleta sin hornear 3 al horno para su horneado.
La diferencia de velocidad entre el cilindro acanalado 12 y el cilindro moldeador 11 se mantiene preferiblemente a menos del 10% para no afectar a la formación de la galleta 3. De hecho, un diferencial mayor entre la velocidad de rotación del cilindro moldeador 11 y el cilindro acanalado 12 inducirá una tensión de cizalla sobre la masa 2 que no podrá presionarse sobre las cavidades de molde, sino que más bien se extenderá y quedará menos compacta entre las caras circunferenciales del cilindro moldeador 11 y el cilindro acanalado 12.
El nivel de masa 2 en la tolva 13 puede controlarse, preferiblemente, de modo que sea mínimo y los cilindros moldeador y acanalado 11, 12 queden ligeramente visibles. El objetivo es evitar que la masa 2 se compacte y, por lo tanto, asegurar la alimentación regular del cilindro moldeador 11 a lo largo de la anchura de la cinta 14 de desmoldeo. La masa 2 tiene que quedar lo menos compacta posible.
Una cortadora 15, con su punta 151 bajo la línea A-A del eje de los cilindros moldeador y acanalado 11, 12, corta preferiblemente la masa 2 en la parte superior de las cavidades de molde. La cortadora 15 determina la cantidad de masa 2 que debe permanecer dentro de las cavidades de molde, y hace que sea posible ajustar el peso de las piezas de masa en estas. Cada pieza de masa que forma una galleta sin hornear pesa, preferiblemente, de 0,5 gramos a 40 gramos, más preferiblemente de 1 gramo a 35 gramos, aún más preferiblemente de 1 gramo a 30 gramos.
La cinta 14 de desmoldeo está hecha, preferiblemente, de algodón y/o poliamida, y tiene una trama con una dimensión adecuada para extraer las piezas de masa más secas que la masa convencional, es decir, la masa granular. La cinta 14 de desmoldeo se monta en al menos dos cilindros 16, 17, uno de los cuales, generalmente un cilindro 16 de caucho, presiona al cilindro moldeador 11. Tras la presión del cilindro 16 de caucho sobre el cilindro moldeador 11, las piezas de masa que se extienden dentro de las cavidades de molde se adhieren a la cinta 14 de desmoldeo y son transportadas hacia el horno para su horneado.
El moldeador giratorio 1 puede comprender, además, un humidificador 18 para la cinta 14 de desmoldeo, por ejemplo el humidificador 18 es un dispositivo vaporizador o un dispositivo pulverizador de agua.
El tiempo de reposo de la etapa E2' de reposo debe limitarse para evitar que la masa 2 se seque demasiado, lo que requeriría añadir más agua y por lo tanto impediría un contenido de SAG por la activación de la gelatinización del almidón.
Antes del horneado E5', se puede glasear las galletas 3 para que adquieran un aspecto brillante. Por lo tanto, el método puede comprender una etapa adicional opcional de glaseado E4' de la galleta formada 3. La galleta 3 pueden glasearse con un glaseante acuoso que comprende, preferiblemente, leche en polvo y/o azúcar glas y/o agente tamponante como bicarbonato sódico o hidróxido de sodio. Preferiblemente, el glaseante comprende leche desnatada en polvo. También preferiblemente, el glaseante comprende azúcar glas enriquecida con almidón, es decir, edulcorante natural de sacarosa caracterizado por su granulometría fina y obtenido moliendo azúcar cristal al que se añade almidón como agente antiaglomerante.
El horneado E5' se lleva a cabo, preferiblemente, hasta que el contenido de humedad de la galleta horneada 3 (producto final) sea del 0,5% en peso al 5,0% en peso, por ejemplo, mediante horneado suave (es decir, la temperatura de horneado es inferior a 110 °C dentro de la galleta durante el primer tercio de tiempo del horneado -si el tiempo de cocción es de 6 min, durante 2 min -y preferiblemente por debajo de 100 °C).
Las condiciones de horneado son preferiblemente suaves para minimizar la gelatinización del almidón y mantener el ADL más alto posible en la galleta. Preferiblemente, las condiciones en la etapa de horneado son especialmente suaves al principio del proceso de horneado mientras el calor deshidrata la galleta. Al usar un calor bajo durante esta etapa se minimiza la gelatinización del almidón. Una vez que el agua en la galleta se ha reducido, es posible utilizar temperaturas más altas sin que se produzca una gelatinización significativa. Preferiblemente, el horneado se lleva a cabo de modo que la temperatura de la galleta sea de menos de 110 °C, preferiblemente menos de 100 °C, y preferiblemente al menos 90 °C, durante los primeros dos minutos del tiempo de horneado. Preferiblemente, esta temperatura se mantiene durante los primeros dos minutos o el primer tercio del tiempo de horneado, lo que dure más. El tiempo de horneado es preferiblemente menos de 12 minutos, preferiblemente de 4 a 8 minutos y más preferiblemente de 6 a 8 minutos.
Después del horneado, las galletas horneadas se enfrían E6' sobre una cinta abierta, es decir, una cinta que no está cubierta. Preferiblemente no se usa un túnel de enfriamiento porque hay un diferencial de temperatura demasiado grande entre la entrada y la salida, lo que provoca el agrietado (fallo) en la galleta 3. Entonces, se deposita E7' el relleno en una galleta (sobre la galleta base para una galleta con el relleno encima o sobre una galleta de las dos para una galleta de tipo sándwich).
El contenido de agua de la galleta final es preferiblemente de menos del 3% en peso y preferiblemente entre 1% y 2% en peso de la galleta final después del horneado.
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-agua 1,48% en peso -leche desnatada en polvo 0,169% en peso -azúcar glas con almidón 0,0425% en peso.
Después de glasear las galletas, estas se conducen al horno para hornearlas durante unos 7 minutos. Durante el horneado la temperatura de la masa permanece por debajo de 160 °C en todo momento. Al final del horneado el contenido de agua es de aproximadamente 2,0% en peso.
5 Cuando las galletas se sacan del horno, se les deja enfriar sobre unas cintas abiertas hasta que la temperatura de las galletas esté por debajo de 30 °C para empaquetarlas.
La galleta comprende 57,15% en peso de ingredientes de cereales, más concretamente 31,19% de harina de cereales
10 integral, que representa el 64,55% en peso de la harina de cereales total. La galleta tiene 17,1% en peso de grasa y 27,1% en peso de azúcar. La grasa representa el 35% del valor calórico total de la galleta, mientras que los hidratos de carbono representan el 58% y más precisamente, el azúcar representa el 24%. La galleta tiene una proporción de ADL/(ADR+ADL) de 40,75% y 16,3 g de SAG/100 g de galleta. La galleta tiene un contenido de almidón del 36,5% en peso.
15 Ejemplo 2
La galleta tiene la siguiente composición (en porcentaje de la galleta final):
-ingredientes para la masa 112,46% en peso -ingredientes para el glaseante 1,69% en peso -eliminación de agua -14,15% en peso -total 100% en peso
20 Más especialmente, se producen galletas a partir de una masa formada con las siguientes recetas:
Ingrediente
% en peso en la masa % en peso en la galleta
Harina de trigo blando refinada
32,3 31,1
Salvado y germen de trigo
3,1 3,1
Harina de espelta integral
0,89 0,86
Harina de centeno integral
3,1 3,0
Harina de cebada integral
4,4 4,2
Copos de avena integrales
9,5 9,5
AZÚCARES
16,6 18,6
GRASA
12,2 13,6
AGUA AÑADIDA
4,5 1,5
Miel (seca)
4,5 4,9
Gotas de chocolate
7,7 8,6
Saborizante en polvo
0,29 0,32
Emulsionante
0,15 0,17
Sal
0,26 0,29
Agentes fermentadores
0,44 0,10
Aporte de vitaminas y minerales
0,15 0,17
Total
100,00 100,00
% en peso total relativo después del horneado
89,3
(las cantidades están expresadas en porcentaje con respecto al peso de, respectivamente, la galleta final y la masa sin hornear).
25 El valor de la absorción de agua medida por un farinógrafo Farinograph® de Brabender® de la harina de trigo refinada es del 53%.
Los ingredientes de la masa se mezclan en un mezclador horizontal hasta que la masa obtenga una consistencia 30 homogénea. Entonces se deja reposar la masa. Después de reposar, se alimenta la masa en la tolva del moldeador giratorio para formar las galletas. La masa se alimenta de manera que los cilindros acanalado y
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-azúcar 16,47% en peso -agente hidratante 6,75% en peso -grasa vegetal 1,62% en peso -concentrado de fruta 1,35% en peso -gomas 0,27% en peso -regulador de la acidez 0,38% en peso -emulsionante 0,11% en peso -agente saborizante (frutos del bosque) 0,05% en peso
-total 27,00% en peso.
La galleta de tipo sándwich tiene 12,05% en peso de grasa y 29,3% en peso de azúcar. La grasa representa el 26% del valor calórico total de la galleta de tipo sándwich, mientras que los hidratos de carbono representan el 68% y más precisamente, el azúcar representa el 27,7%. La galleta de tipo sándwich tiene una proporción de
5 ADL/(ADR+ADL) de 35,07% y 15,5 g de SAG/100 g de galleta de tipo sándwich.
Propiedades de la masa
La densidad de la masa en los moldes utilizados para formar las galletas se cuantificó midiendo la densidad, es 10 decir, la masa por unidad de volumen, de la masa en el molde giratorio. Esto se hace dividiendo el peso de una pieza de masa (justo después del moldeo giratorio) por el volumen del molde rotatorio.
Volumen del molde (cm3)
Peso de la masa (g) Densidad (g/cm3)
Galleta sencilla
11,324 14,5 1,280
Galleta de tipo sándwich
8,56 11,0 1,285
Se midieron los valores de densidad de otras muestras que variaron desde 1,20 hasta 1,29 g/ml.
Las propiedades de la masa de las muestras también se sometieron a pruebas de compresión y a un ensayo de tamizado según los métodos de ensayo descritos en la presente memoria. Concretamente, se midió la presión necesaria para lograr una densidad de 1,22 g/cm3 y se observaron las distribuciones según el tamaño de partículas.
Reología
Tamizado
Masa
Tiempo de reposo Temp (°C) Fuerza (kg) Presión (kPa (kg/m2)) %<10 mm D10 (mm)
Galleta
Ej. 1 0 h30 30 °C 12,97 64,97 (6625) 63% 1,25
Galleta
Ej. 1 2 h30 30 °C 19,1 95,40 (9728) 84% 0,95
Galleta
Ej. 1 2 h30 20 °C 29,3 146,33 (14922) 78% 0,95
Galleta
Ej. 2 0 h30 24,5 °C 10,8 53,94 (5500) 29% 5,25
Galleta
Ej. 2 2 h30 24,5 °C 12,8 63,93 (6519) 25% 4,50
Galleta
Ej. 2 2 h30 24,5 °C 11,8 58,94 (6010)
Galleta
Ej. 2 2 h20 24,5 °C 13,8 68,92 (7028)
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Sándwich
Ej. 2 1 h 25 °C 14,5 72,42 (7385) 32% 3,50
Sándwich
Ej. comp. 2 1 h 25 °C 5,0 24,97 (2546) 4% >10
% <10 mm se refiere a la cantidad de masa que pasa por el tamiz de 10 mm. Se calcula de la forma siguiente: 10% mm = 100 — % masa de la masa en un tamiz de 10 mm. % <2 mm se refiere a la cantidad de masa que pasa por el tamiz de 2 mm. Esta cantidad simplemente se puede medir y determinar el %.
A menos que se indique lo contrario, los valores porcentuales citados en la presente memoria son en peso y, en su caso, en peso de la galleta final.
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Claims (1)

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ES12729572.3T 2011-06-20 2012-06-20 Masa para galletas Active ES2543183T5 (es)

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