RU2013157009A - Тесто для печенья - Google Patents
Тесто для печенья Download PDFInfo
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- RU2013157009A RU2013157009A RU2013157009/13A RU2013157009A RU2013157009A RU 2013157009 A RU2013157009 A RU 2013157009A RU 2013157009/13 A RU2013157009/13 A RU 2013157009/13A RU 2013157009 A RU2013157009 A RU 2013157009A RU 2013157009 A RU2013157009 A RU 2013157009A
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- 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
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- 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
- 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
- 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
- A21D13/04—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
- A21D13/06—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
- A21D13/20—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
- A21D13/30—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
- 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
-
- 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
- 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
- A21D13/02—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
- A21D13/10—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
- A21D13/40—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
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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
1. Тесто для изготовления крекера с соотношением медленно усваиваемого крахмала к общему количеству доступного крахмала по меньшей мере 31%, при этом крекер содержит по меньшей мере 29 масс.% злаковой муки, от 5 до 22 масс.% жира и не более 30 масс.% сахара по отношению к общей массе крекера, содержащее:злаковую муку, жир, сахар и добавленную воду;и в котором добавленная вода присутствует в количестве не более 8 масс.% по отношению к массе теста.2. Тесто по п.1, отличающееся тем, что количество добавленной воды составляет от 3 до 7 масс.% по отношению к массе теста.3. Тесто по любому из пп.1 или 2, имеющее плотность перед выпеканием от 1,0 до 1,5 г/см.4. Тесто по любому из пп.1 или 2, отличающееся тем, что злаковая мука включает рафинированную злаковую муку с поглощением воды ниже 55%, согласно измерению с помощью Brabender® Farinograph® и, предпочтительно, рафинированная злаковая мука составляет по меньшей мере 14,5% масс.% крекера.5. Тесто по любому из пп.1 или 2, отличающееся тем, что злаковая мука содержит пшеничную муку, предпочтительно выбранную из одной или более муки из мягкой пшеницы, пшеничной муки с низким уровнем поврежденного крахмала и термически обработанной пшеничной муки, и комбинации двух или более из них.6. Тесто по любому из пп.1 или 2, отличающееся тем, что злаковая мука содержит цельнозерновую злаковую муку, предпочтительно по меньшей мере два различных вида цельнозерновой злаковой муки.7. Тесто по п.6, отличающееся тем, что количество цельнозерновой злаковой муки составляет по меньшей мере, 29 масс.% крекера.8. Тесто по любому из пп.1, 2 или 7, для изготовления крекера, содержащего не более 19 масс.% цельнозерновых злаковых хлопьев по массе креке
Claims (24)
1. Тесто для изготовления крекера с соотношением медленно усваиваемого крахмала к общему количеству доступного крахмала по меньшей мере 31%, при этом крекер содержит по меньшей мере 29 масс.% злаковой муки, от 5 до 22 масс.% жира и не более 30 масс.% сахара по отношению к общей массе крекера, содержащее:
злаковую муку, жир, сахар и добавленную воду;
и в котором добавленная вода присутствует в количестве не более 8 масс.% по отношению к массе теста.
2. Тесто по п.1, отличающееся тем, что количество добавленной воды составляет от 3 до 7 масс.% по отношению к массе теста.
3. Тесто по любому из пп.1 или 2, имеющее плотность перед выпеканием от 1,0 до 1,5 г/см3.
4. Тесто по любому из пп.1 или 2, отличающееся тем, что злаковая мука включает рафинированную злаковую муку с поглощением воды ниже 55%, согласно измерению с помощью Brabender® Farinograph® и, предпочтительно, рафинированная злаковая мука составляет по меньшей мере 14,5% масс.% крекера.
5. Тесто по любому из пп.1 или 2, отличающееся тем, что злаковая мука содержит пшеничную муку, предпочтительно выбранную из одной или более муки из мягкой пшеницы, пшеничной муки с низким уровнем поврежденного крахмала и термически обработанной пшеничной муки, и комбинации двух или более из них.
6. Тесто по любому из пп.1 или 2, отличающееся тем, что злаковая мука содержит цельнозерновую злаковую муку, предпочтительно по меньшей мере два различных вида цельнозерновой злаковой муки.
7. Тесто по п.6, отличающееся тем, что количество цельнозерновой злаковой муки составляет по меньшей мере, 29 масс.% крекера.
8. Тесто по любому из пп.1, 2 или 7, для изготовления крекера, содержащего не более 19 масс.% цельнозерновых злаковых хлопьев по массе крекера.
9. Тесто по любому из пп.1, 2 или 7, отличающееся тем, что тесто имеет распределение размера частиц такое, что по меньшей мере 20 масс.%, предпочтительно по меньшей мере 30 масс.% теста проходит через вибрационное сито с размером отверстия 10 мм.
10. Тесто по любому из пп.1, 2 или 7, отличающееся тем, что тесто имеет распределение размера частиц такое, что по меньшей мере 8 масс.% теста проходит через вибрационное сито с размером отверстия 2 мм.
11. Тесто по любому из пп.1, 2 или 7, отличающееся тем, что тесто имеет распределение размера частиц такое, D10 в распределении массы теста составляло не более 6 мм.
12. Тесто по любому из пп.1, 2 или 7, отличающееся тем, что давление, необходимое для сжатия теста до плотности 1.22 г/см3, составляет по меньшей мере 5000 кг/м2.
13. Тесто по любому из пп.1, 2 или 7, отличающееся тем, что давление, необходимое для сжатия теста до плотности 1.22 г/см3, составляет от 6500 до 30000 кг/м2.
14. Тесто по любому из пп.1, 2 или 7, отличающееся тем, что тесто содержит по меньшей мере 29 масс.% злаковой муки, от 4 до 20 масс.% жира и не более 27 масс.% сахара.
15. Способ изготовления крекера с соотношением медленно усваиваемого крахмала к общему количеству доступного крахмала по меньшей мере 31%, при этом крекер содержит по меньшей мере 29 масс.% злаковой муки, от 5 до 22 масс.% жира и не более 30 масс.% сахара по отношению к общей массе крекера, включающий:
приготовление теста по любому из пп.1-14;
формования теста в виде крекера, и
выпекание печенья.
16. Способ по п.15, отличающийся тем, что стадия формования теста включает сжатие теста перед выпеканием до плотности от 1,0 до 1,5 г/см3.
17. Способ по п.15 или 16, отличающийся тем, что выпекание:
(I) проводят в течение времени, составляющего от 4 до 12 минут, и/или
(II) проводят таким образом, чтобы температура внутри крекера не превышала 110°С, предпочтительно была менее 100°С, в течение первых 2 минут выпекания.
18. Способ по п.15 или 16, отличающийся тем, что тесто замешивают многостадийным способом и тем, что:
ингредиенты, за исключением добавленной воды, злаковой муки и цельнозерновых злаковых хлопьев, если присутствуют, смешивают друг с другом,
далее вводят добавленную воду;
добавляют злаковую муку;
далее добавляют цельнозерновые злаковые хлопья, если присутствуют.
19. Способ по п.15 или 16, отличающийся тем, что стадия формования представляет собой стадию роторного формования.
20. Способ по п.19, отличающийся тем, что роторное формование выполняется с помощью роторной формовочной машины, включающей:
(I) формовочный цилиндр и канавчатый цилиндр для формования теста в крекеры, причем формовочный цилиндр принимает тесто, а канавчатый цилиндр с канавками от 5 до 15 мм, предпочтительно 10 мм, вдавливает тесто в формовочной цилиндр, и, не обязательно,
(II) бункер, исполняющий роль воронки, для подачи к формовочному и канавчатому цилиндрам, и/или
(III) разгрузочную ленту, для извлечения крекеров из формы, не обязательно дополнительно содержащую систему увлажнения;
отличающуюся тем, что разность между скоростью канавчатого цилиндра и формовочного цилиндра поддерживается на уровне менее 10%.
21. Способ по любому из пп.15, 16 или 20, отличающийся тем, что способ дополнительно включает стадию формирования слоистого печенья посредством изготовления крекера с долей наполнителя и, не обязательно, по меньшей мере с одной дополнительной частью крекера.
22. Способ по п.21, отличающийся тем, что слоистое печенье содержит от 10 масс.% до 25 масс.% жира, и от 15 масс.% до 40 масс.% сахара относительно общей массы слоистого печенья.
23. Крекер или печенье с наполнителем, получаемое способом по любому из пп.15-22.
24. Крекер или печенье с наполнителем по п.23, отличающееся тем, что печенье обладает значением медленно усваиваемой глюкозы, составляющим по меньшей мере 15,0 г/100 г, предпочтительно 16,5 г/100 г, и более предпочтительно по меньшей мере 18,0 г/100 г, и особенно предпочтительно по меньшей мере 21,0 г/100 г.
Applications Claiming Priority (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161498986P | 2011-06-20 | 2011-06-20 | |
US61/498,986 | 2011-06-20 | ||
EP11290279 | 2011-06-20 | ||
EP11290278 | 2011-06-20 | ||
EP11290278.8 | 2011-06-20 | ||
EP11290279.6 | 2011-06-20 | ||
PCT/EP2012/061891 WO2012120156A2 (en) | 2011-06-20 | 2012-06-20 | Biscuit dough |
Publications (1)
Publication Number | Publication Date |
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RU2013157009A true RU2013157009A (ru) | 2015-07-27 |
Family
ID=46798595
Family Applications (4)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2013157302/13A RU2591720C2 (ru) | 2011-06-20 | 2012-06-20 | Полезный для здоровья крекер |
RU2013157301/13A RU2592516C2 (ru) | 2011-06-20 | 2012-06-20 | Полезное для здоровья слоистое печенье |
RU2014101387/13A RU2603512C2 (ru) | 2011-06-20 | 2012-06-20 | Печенье для завтрака с медленно усваиваемой глюкозой |
RU2013157009/13A RU2013157009A (ru) | 2011-06-20 | 2012-06-20 | Тесто для печенья |
Family Applications Before (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2013157302/13A RU2591720C2 (ru) | 2011-06-20 | 2012-06-20 | Полезный для здоровья крекер |
RU2013157301/13A RU2592516C2 (ru) | 2011-06-20 | 2012-06-20 | Полезное для здоровья слоистое печенье |
RU2014101387/13A RU2603512C2 (ru) | 2011-06-20 | 2012-06-20 | Печенье для завтрака с медленно усваиваемой глюкозой |
Country Status (17)
Country | Link |
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US (4) | US10357041B2 (ru) |
EP (4) | EP2720550B1 (ru) |
JP (4) | JP6097745B2 (ru) |
KR (4) | KR20140072013A (ru) |
CN (5) | CN103607896B (ru) |
AR (4) | AR086993A1 (ru) |
AU (4) | AU2012224542B2 (ru) |
BR (4) | BR112013031241B1 (ru) |
CA (4) | CA2839504C (ru) |
CO (4) | CO6852065A2 (ru) |
DK (1) | DK2720549T3 (ru) |
ES (4) | ES2543786T3 (ru) |
MX (4) | MX2013013889A (ru) |
PE (4) | PE20140941A1 (ru) |
PL (3) | PL2720551T5 (ru) |
RU (4) | RU2591720C2 (ru) |
WO (4) | WO2012120154A2 (ru) |
Families Citing this family (49)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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