US20110293809A1 - Process for the Production of Biscuits Having Improved Organoleptic Properties - Google Patents

Process for the Production of Biscuits Having Improved Organoleptic Properties Download PDF

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US20110293809A1
US20110293809A1 US13/095,598 US201113095598A US2011293809A1 US 20110293809 A1 US20110293809 A1 US 20110293809A1 US 201113095598 A US201113095598 A US 201113095598A US 2011293809 A1 US2011293809 A1 US 2011293809A1
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Prior art keywords
biscuit
biscuits
per total
weight per
total weight
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Inventor
Michela Petronio
Luca GUASINA
Marco GIOVANETTI
Nadia MORBARIGAZZI
Claudio DALL'AGLIO
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Barilla G e R Fratelli SpA
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Barilla G e R Fratelli SpA
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Assigned to BARILLA G. E R. FRATELLI S.P.A. reassignment BARILLA G. E R. FRATELLI S.P.A. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: Dall'Aglio, Claudio, GIOVANETTI, MARCO, GUASINA, LUCA, MORBARIGAZZI, NADIA, PETRONIO, MICHELA
Publication of US20110293809A1 publication Critical patent/US20110293809A1/en
Priority to US14/100,929 priority Critical patent/US9801391B2/en
Priority to US15/797,872 priority patent/US20180084790A1/en
Abandoned legal-status Critical Current

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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
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B7/00—Baking plants
    • 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
    • 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
    • A21D2/36—Vegetable material
    • 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
    • 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 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates in general to the technical field of the food industry. More particularly, the present invention relates to a process for the production of biscuits, more particularly shortbread biscuits, having improved organoleptic, textural, appearance and nutritional characteristics and to the biscuits thus obtained.
  • the traditional industrial methods of production of biscuits comprise five main steps: the mixing of the ingredients of the dough, the forming of the biscuits, the baking, the cooling and, finally, the packaging.
  • the main ingredients which comprise for example flour, fats (for example butter or vegetable oils), sugar and eggs
  • the main ingredients can be mixed in a dough-kneading machine in one or more steps, for variable lengths of times and at variable speeds.
  • the temperature of the dough which is normally set in the range between 18 and 23° C., is critical during this procedural step as it affects the kneading characteristics of the shortbread biscuit dough obtained.
  • the dough is conveyed to the forming plant, to confer to it the final shape, depending on the product which is to be obtained.
  • the biscuits thus formed are then sent on to the baking oven where they are subjected to a baking regime which can vary depending on the product which is to be obtained, generally of about 210° C. for 10 minutes approximately and more generally between 190 and 230° C. for 8-15 minutes.
  • ovens suitable for the baking of biscuits, whose heat exchange characteristics are suitable for the various types of product.
  • Most of the ovens for biscuits use a limited circulation of air, especially in the first part of the baking where heat is conveyed mostly by radiation from heated surfaces.
  • conventional and good-quality shortbread biscuits for example, which have generally, a lipids content, in weight per total weight, comprised between 17 and 25%, a dietary fibre content below 2%, and a simple sugars content comprised between 18 and 25%, like most shortbread biscuits currently found on the market.
  • Dietary fibre both soluble and insoluble, is known, in fact, for being associated with beneficial effects on health.
  • Soluble fibre is associated with the lowering of the blood cholesterol levels and in the risk of cardiovascular diseases, and with the lowering of glycaemia.
  • Insoluble fibre reduces faecal intestinal transit time and contributes towards the modulation of the intestinal flora.
  • Simple sugars also, affect the calorific value of the finished product and are an important source of readily available energy. An excessive consumption of sugars, however, is known to be associated with an increased risk of obesity and diabetes.
  • the technology of heat treatment by impingement is used in many sectors of the food industry to surpass in intensity what can be achieved with normal convective heat exchange.
  • the impingement treatment consists in generating in the oven high speed gas jets, directed straight onto the product to be treated.
  • the impingement treatment is successfully used also for bakery products but normally not in the baking of biscuits, as it leads, in normal humidity conditions of the baking air, to an unsatisfactory baking of these latter, with poor development and a closed and hardly crumbly structure.
  • SHSD superheated steam drying
  • Impingement technology like the use of superheated steam (at T>100° C.), is the subject-matter of a certain number of patents.
  • U.S. Pat. No. 6,146,678 (Caridis et al.) describes an oven for the baking of food products by impingement of a process vapour on the food products.
  • the vapour has a temperature comprised between 260 and 540° F. (which corresponds to a range between 127 and 282° C.) for 0.8 to 44 minutes.
  • Foodstuffs suitable for this treatment include sausages, chicken, beef, meatballs, tortillas and bread slices for toasting.
  • U.S. Pat. No. 6,572,911 (Corcoran et al.) describes an oven for heating and cooking food products, more particularly bakery products.
  • the invention in particular, is aimed at the baking of bakery products having a dense and soft texture and having a glazed exterior surface. Examples of such products are bagels, soft pretzels, French bread, rye bread and other leavened products.
  • US patent application No. 2003/0217645 (Jones et al.) relates to a conveyorized oven which comprises a conveyor system for conveying a food product between an entry port and an exit port; an impingement device positioned between the entry port and the exit port and arranged in such a way as to direct jets of air towards the food product; and a fan blower, a heater and a moisture delivery device to obtain in the impingement device a heated and moisture laden airflow such that these jets of air are at a high temperature and laden with moisture, thereby producing a mixture of air and moisture at the surface of the food product.
  • This oven is for example in the heating of a pizza.
  • U.S. Pat. No. 4,965,435 (Smith et al.) relates to a tunnel oven which comprises a cooking compartment through which the food to be cooked is conveyed on a conveyor which is spaced from the front wall of the cooking compartment to provide an air return route and to provide a walkway to facilitate cleaning and maintenance of the oven.
  • a blower discharges air drawn from the cooking compartment into an air distribution chamber formed in an upper portion of the cooking chamber and spaced from the conveyor.
  • a pair of plenums in the cabinet adjacent one edge of the conveyor deliver air from the distribution chamber to a plurality of air dispensing ducts communicating with the plenums on opposite sides of the conveyor.
  • Japanese patent application JP 2000236798 (Manabu et al.) describes a method for the production of a product baked in the oven using superheated steam wherein the concentration of oxygen inside the baking chamber is comprised between 3 and 15%.
  • products are obtained having a moist, soft and elastic texture, which cannot be obtained by cooking methods of the prior art.
  • the products mentioned as suitable for this type of cooking include sponge cake, chicken, fish, etc.
  • Shortbread biscuits and biscuits in general are very dry foods, having a low moisture content, generally lower than 5% (A w of about 0.3). In line with what is described above there is therefore, in the prior art, no mention of the successful application of this technology specifically for the production of biscuits, and more particularly of shortbread biscuits.
  • the technical problem of the present invention is therefore that of making available a simple and economical process for the production of biscuits, in particular shortbread biscuits, having improved organoleptic, textural and nutritional properties, more particularly for the production of a biscuit which, compared to a traditional biscuit, maintains to a greater extent the nutritional properties and the taste of the ingredients used, having at the same time excellent organoleptic properties, such as for example crumbliness, texture and taste.
  • the technical problem of the present invention is that of making available a simple and economical process for the production of biscuits, in particular shortbread biscuits, having a dietary fibre content higher than the typical values for traditional biscuits (usually not higher than 2% in weight per total weight), and/or having a lipids content lower than the typical values for conventional biscuits (usually not lower than about 17% in weight per total weight), and/or having a simple sugars content lower than the typical values for conventional biscuits (usually not lower than about 20% in weight per total weight), and having at the same time excellent organoleptic properties, such as for example crumbliness, texture, and taste.
  • step c) of baking such semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on such semi-finished products by means of an impingement system.
  • the hot gas consisting of hot air and superheated steam has a temperature comprised between 150 and 190° C., preferably between 160 and 175° C.
  • the step of exposure to the hot gas consisting of hot air and superheated steam is carried out for the time necessary for achieving the baking of the biscuits, preferably for a time comprised between 4 and 12 minutes, more preferably between 5 and 10 minutes.
  • such hot gas consisting of hot air and superheated steam has a content of superheated steam comprised between 60 and 99% (in volume per volume), preferably 80%, corresponding to a dew point of between 86 and 99.75° C.
  • the process is preferably carried out at atmospheric pressure.
  • such hot gas is blown by a blowing system comprising a plurality of nozzles positioned at a distance from 4 to 15 cm, preferably from 6 to 12 cm, more preferably from 8 to 10 cm from the baking surface whereupon are positioned the semi-finished products formed from the dough.
  • the hot gas is preferably directed towards the abovementioned semi-finished products at a speed between 2 and 12 m/s, preferably between 4 and 10 m/s, more preferably between 6 and 8 m/s,
  • the hot gas is continuously recirculated, dosed upon entry in the baking chamber and with temperature and moisture content set according to the requirements dictated by the product that is to be obtained.
  • the process produces, in general, a biscuit having, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23%, and a simple sugars content comprised between 8 and 26%.
  • the process produces a biscuit having a dietary fibre content of between 10 and 25%, preferably between 15 and 25%, more preferably between 20 and 25%, even more preferably about 25% in weight per total weight.
  • the biscuit obtained from the process according to the invention has preferably, in weight per total weight, a lipids content comprised between 10 and 20%, more preferably between 12 and 18%, even more preferably about 15%.
  • the biscuit obtained with the process according to the invention preferably has a simple sugars content comprised between 12 and 22%, or more preferably of about 15% in weight per total weight.
  • the biscuit obtained with the process according to the method of the invention preferably comprises between 10 and 30%, more preferably between 20 and 30%, even more preferably between 25 and 30% in weight per total weight of dried fruit or pieces of chocolate.
  • This biscuit obtained by the process according to the method of the present invention is preferably a shortbread biscuit.
  • shortbread biscuit and “biscuit of the shortbread type” is meant a biscuit which has the dough kneading characteristics, when raw, of a shortcrust pastry dough and a high crumbliness when consumed.
  • the present invention also relates to a biscuit having a composition comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
  • the biscuit has, in weight per total weight, a dietary fibre content comprised between 10 and 25%, preferably between 15 and 25%, more preferably between 20 and 25%, even more preferably about 25% in weight per total weight, a lipids content comprised between 10 and 20%, preferably between 12 and 18%, more preferably 15% and a simple sugars content comprised between 12 and 22%, preferably 15%.
  • the biscuit has a lipids content comprised between 8 and 18% in weight per total weight.
  • the biscuit has a simple sugars content comprised between 12 and 22%, or preferably of about 20% in weight per total weight.
  • This biscuit preferably comprises between 10 and 30%, preferably between 20 and 30%, more preferably between 25 and 30% in weight per total weight of dried fruit or pieces of chocolate.
  • Such biscuit preferably has a specific volume of 1.60 dm 3 /kg or greater, more preferably greater than 2.0 dm 3 /kg, even more preferably of 2.0-3.5 dm 3 /kg.
  • This biscuit of the invention is preferably shortbread biscuit.
  • FIG. 1 is a comparison diagram showing the temperature profile in the baking oven of a biscuit of Example 1 prepared according to the traditional process and according to the process of the present invention.
  • FIG. 2 is a diagram which shows a comparison of the sensory evaluation profiles of the biscuits of Example 1 prepared according to the traditional process (unbroken line) and the process of the present invention (dotted line).
  • FIG. 3 is a comparison photograph showing the appearance and volume of the biscuits of Example 1 prepared according to the traditional process and according to the process of the present invention.
  • FIG. 4 is a comparison of the appearance and volume between photographs of the biscuits of Example 2 prepared according to the traditional process and according to the process of the present invention.
  • FIG. 5 is a diagram which shows a comparison of the sensory evaluation profiles of the biscuits of Example 2 prepared according to the traditional process (unbroken line) and according to the process of the present invention (dotted line).
  • FIG. 6 is a comparison of the appearance and volume between photographs of the biscuits of Example 3 prepared according to the traditional process and according to the process of the present invention.
  • FIG. 7 is a diagram which shows a comparison of the sensory evaluation profiles of the biscuits of Example 3 prepared according to the traditional process (unbroken line) and according to the process of the present invention (dotted line).
  • FIG. 8 is a comparison of the appearance and volume between photographs of the biscuits of Example 4 prepared according to the traditional process and according to the process of the present invention.
  • FIG. 9 is a diagram which shows a comparison of the sensory evaluation profiles of the biscuits of Example 4 prepared according to the traditional process (unbroken line) and according to the process of the present invention (dotted line).
  • FIG. 10 is a comparison of the appearance and volume between photographs of the biscuits of Example 5 prepared according to the traditional process and according to the process of the present invention.
  • FIG. 11 is a diagram which shows a comparison of the sensory evaluation profiles of the biscuits of Example 5 prepared according to the traditional process (unbroken line) and according to the process of the present invention (dotted line).
  • FIG. 12 is a comparison diagram showing the specific volume for the biscuits of Examples 2, 4 and 5, prepared according to the traditional process and according to the process of the present invention.
  • the present invention relates to a process for the production of biscuits, characterised in that it comprises the steps of:
  • step c) of baking such semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on such semi-finished products by means of an impingement system.
  • a hot gas consisting of hot air and superheated steam
  • the biscuit dough may comprise a grain flour, chosen from the group consisting of: type 0 wheat flour, type 00 wheat flour, barley flour, oat flour, rye flour, rice flour, spelt flour, kamut flour, corn flour and mixtures thereof.
  • a grain flour chosen from the group consisting of: type 0 wheat flour, type 00 wheat flour, barley flour, oat flour, rye flour, rice flour, spelt flour, kamut flour, corn flour and mixtures thereof.
  • such grain flour may be wholemeal.
  • the biscuit dough may comprise a starch chosen from the group consisting of: wheat starch, barley starch, oat starch, rye starch, rice starch, spelt starch, kamut starch, corn starch, potato starch, tapioca starch and mixtures thereof.
  • a starch chosen from the group consisting of: wheat starch, barley starch, oat starch, rye starch, rice starch, spelt starch, kamut starch, corn starch, potato starch, tapioca starch and mixtures thereof.
  • the biscuit dough may, moreover, comprise a sweetening agent chosen from the group consisting of: powdered sugar, cane sugar, icing sugar, glucose syrups with varying content of simple sugars, honey and mixtures thereof.
  • a sweetening agent chosen from the group consisting of: powdered sugar, cane sugar, icing sugar, glucose syrups with varying content of simple sugars, honey and mixtures thereof.
  • the biscuit dough may comprise one or more grains chosen from the group consisting of: wheat, barley, oat, rye, rice, spelt, kamut, corn and mixtures thereof, wherein such one or more cereals are subjected to a treatment chosen from among extrusion, puffing, caramelisation and any treatment useful for stabilising the structure and prolonging the conservation thereof.
  • the biscuit dough may comprise a fat or an oil chosen from the group consisting of: animal fats, vegetable fats, vegetable oils and mixtures thereof.
  • the biscuit dough may also comprise milk or dairy products chosen from the group consisting of: liquid or powder whole milk, liquid or powder skimmed milk, condensed milk, sweetened condensed milk, yogurt, cream and mixtures thereof.
  • the biscuit dough may also comprise a dietary fibre chosen from the group consisting of: vegetable soluble dietary fibre, legume soluble dietary fibre, cereal grain soluble dietary fibre (such as for example oat beta glucans), cereal grain insoluble dietary fibre and mixtures thereof.
  • a dietary fibre chosen from the group consisting of: vegetable soluble dietary fibre, legume soluble dietary fibre, cereal grain soluble dietary fibre (such as for example oat beta glucans), cereal grain insoluble dietary fibre and mixtures thereof.
  • the biscuit dough may comprise an additional ingredient chosen from the group consisting of: eggs and derivatives, raising agents, water, salt, lecithin of varying origin, preferably from soy or sunflower, dried fruit, nuts and grains, for example almonds, hazelnuts and the like, in pieces or powdered, cocoa powder, for example low fat content, chocolate flakes, chips or drops, flavourings.
  • the step of mixing the ingredients is carried out according to traditional methods, preferably at the temperature of 18-25° C.
  • the dough is subjected to a forming step by means of cutting or moulds or by extrusion, depending on the product to be obtained, according to methods well known in the industry.
  • the baking step is performed by the methods described above.
  • the biscuits obtained in addition to having excellent organoleptic qualities, will maintain to a greater extent, compared to traditional biscuits, the nutritional properties, for example vitamins and proteins, of the raw materials used and the taste will be more genuine and fresher.
  • the biscuit, following baking, is then subjected to a cooling step at room temperature in conditions of natural ventilation and is then sent on to the packaging machines according to standard techniques well known in the art.
  • the biscuit obtained by means of the process of the present invention has a typical moisture content for a biscuit (5% maximum) and therefore enjoys the same shelf-life of a traditional biscuit.
  • the present invention also refers to the biscuit obtained directly by the process of the present invention.
  • the biscuits which are obtained by the process of the present invention are greater in size compared to the corresponding biscuits obtained by traditional methods.
  • the biscuits of the invention exhibit an increase in the specific volume, with the surface exhibiting many cracks, and a greater crumbliness.
  • the biscuit according to the present invention has a specific volume greater than 1.6 dm 3 /kg, more preferably greater than 2.0 dm 3 /kg, even more preferably comprised between 2.0 and 3.5 dm 3 /kg.
  • These values represent an increase in the specific volume value of between about 12 and 200% compared to the value for a traditional biscuit, more particularly shortbread biscuit. This result is considered particularly surprising, particularly as regards high fibre content biscuits, more particularly shortbread biscuits.
  • such biscuit has a calorie content lower than 400 Kcal/100 g, preferably about 390 Kcal/100 g, even more preferably about 380 Kcal/100 g.
  • a plant for the continuous production of a biscuit according to the process described above comprises typically:
  • the baking chamber consists of a chamber suitable for the baking of biscuits, for example an impingement tunnel oven, having an entrance, an exit, conveyor means for conveying the semi-finished products and the biscuits which pass through this chamber between the entrance and the exit, and means of impingement of a hot gas directed towards the conveyor means.
  • a chamber suitable for the baking of biscuits for example an impingement tunnel oven, having an entrance, an exit, conveyor means for conveying the semi-finished products and the biscuits which pass through this chamber between the entrance and the exit, and means of impingement of a hot gas directed towards the conveyor means.
  • the conveyor means may be in the form, for example, of a conveyor belt which has the function of conveying the semi-finished products formed from the dough towards the entrance of the baking chamber and, subsequently, the biscuits exiting the baking chamber.
  • Such conveyor belt may have a continuous metal band structure, a wire net structure of varying mesh size or transport the products to be baked in appropriate housings, optionally shaped.
  • the baking oven includes specific means for the measurement and accurate and continuous adjustment both of the temperature and of the moisture content.
  • the impingement means may be, for example, in the form of nozzles suitable for directing one or more dosed jets of hot gas at a speed of 2-12 m/s, preferably 4-10 m/s, even more preferably 6-8 m/s from a distance from the conveyor means of 4-15 cm, preferably 6-12 cm, more preferably 8-10 cm. This speed and this distance can be adjusted according to the product to be obtained.
  • Such nozzles are adequately positioned both above and below the conveyor belt, thus allowing heating also of the conveyor belt. More particularly the speed of impingement of the hot gas may be adjusted to an appropriate intensity and optionally different above and below the conveyor system.
  • the conveyor belt is made to advance at a distance of 0.08 m from the hot gas impingement nozzles.
  • the semi-finished products formed from the dough are exposed to the jets of hot gas set at a jet speed of 7 m/s at the temperature of 170° C. for a total time of 5 minutes before the biscuits obtained from them are conveyed out of the baking chamber.
  • the baking chamber comprises, moreover, one or more ports of suction of the hot gas in order to allow recirculation thereof to the heating means and once again into the baking chamber at the required humidity and temperature.
  • a biscuit dough was prepared according to a recipe for traditional shortbread biscuits, as follows (Table 1):
  • the ingredients of the shortbread biscuit were kneaded according to traditional kneading methods in a planetary mixer with a mixing tool of the blade type, with the mixing of sugar and fat of the basic recipe until a homogenous mixture was obtained, completed with the addition, in subsequent steps, of the remaining ingredients.
  • the dough structured in this way was then formed into the final shape with rotary type systems.
  • the shortbread biscuit thus formed was then subjected, in one case, to traditional baking and, in the other case, to baking according to the process of the present invention, in order to compare the results obtained with the two baking procedures.
  • the final shortbread biscuit therefore, had the following percentage proportions of lipids, dietary fibre and simple sugars (Table 3).
  • the shortbread biscuit which was obtained from the process of the invention had different dimensions and appearance compared to the shortbread biscuit obtained by a traditional process (see FIG. 1 , which summarises the temperature profiles during baking for the two processes, where it is shown that traditional baking is associated to a higher temperature profile compared to the process of the invention and, despite this, a reduction in the baking time in this latter case).
  • Biscuit having an increased dietary fibre content and a reduced lipids and simple sugars content.
  • the ingredients of the biscuits of each example were kneaded according to traditional kneading methods in a planetary mixer with mixing tool of the mixing blade type, with the mixing of sugar and fat of the basic recipe until a homogenous mixture was obtained, completed with the addition, in subsequent steps, of the remaining ingredients.
  • the doughs structured in this way were then formed into the final shape with rotary type systems and placed on the oven conveyor belt.
  • the biscuits of each example thus formed were then subjected, in one case, to traditional baking and, in the other case, to baking according to the process of the present invention, in order to compare the results obtained with the two baking procedures.
  • the final biscuits had, therefore, the following percentage proportions of lipids, dietary fibre and simple sugars (Table 6).
  • Example 2 The traditional baking of biscuits having low lipids content (Example 2) gives them closed structures and hardness at the bite, in addition to difficulty in swallowing. With the process of the present invention open structures are generated which maintain a crumbliness comparable to conventional biscuits, a cracked appearance (see FIGS. 4 and 5 ) and an increase in the size, also shown by the measurements of the specific volume (see FIG. 12 ).
  • the final biscuit of Example 4 having a low lipids and simple sugars content and a high fibre content, kneaded according to the method of the invention, has a cracked surface (see FIG. 8 ), a greater specific volume (see FIG. 12 ), an open structure and a high crumbliness, characteristics which are completely different from the corresponding biscuit baked according to the traditional method, which is instead hard to the bite, with closed structure and low crumbliness (see also the sensory evaluation profile shown in FIG. 9 ).
  • the final biscuit of Example 5 having a low lipids and simple sugars content and an increased fibre content, manufactured according to the method of the invention, has a cracked surface (see FIG. 10 ), higher specific volume (see FIG. 12 ), an open structure and high crumbliness, also shown by the sensory profile produced by a panel of experts where it was found in particular that the chewability and breakability increase compared to the traditionally prepared counterpart (see FIG. 11 ).
  • the process of the present invention is simple and economical to carry out because the superheated steam can be recycled from the baking chamber, heated again and reused, with considerable energy saving.
  • This technique is also suitable for being integrated easily in already existing systems of continuous production of biscuits.

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US13/095,598 2010-04-30 2011-04-27 Process for the Production of Biscuits Having Improved Organoleptic Properties Abandoned US20110293809A1 (en)

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US14/100,929 US9801391B2 (en) 2010-04-30 2013-12-09 Process for the production of cookies having improved organoleptic properties
US15/797,872 US20180084790A1 (en) 2010-04-30 2017-10-30 Process for the production of cookies having improved organoleptic properties

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EP10425142.6A EP2382866B1 (de) 2010-04-30 2010-04-30 Verfahren zur Herstellung eines Kekses mit verbesserten organoleptischen Merkmalen
EP10425142.6 2010-04-30

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US20190159508A1 (en) * 2017-11-29 2019-05-30 Frito-Lay North America, Inc. Method of Coating Food Products
US10701945B2 (en) 2013-03-15 2020-07-07 Intercontinental Great Brands Llc Soft textured food composition with slowly available carbohydrates

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US9677774B2 (en) 2015-06-08 2017-06-13 Alto-Shaam, Inc. Multi-zone oven with variable cavity sizes
US10088172B2 (en) 2016-07-29 2018-10-02 Alto-Shaam, Inc. Oven using structured air
US9879865B2 (en) 2015-06-08 2018-01-30 Alto-Shaam, Inc. Cooking oven

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Cited By (10)

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Publication number Priority date Publication date Assignee Title
US20140205719A1 (en) 2011-06-20 2014-07-24 Generale Biscuit Healthy layered cookie
US20150037469A1 (en) * 2011-06-20 2015-02-05 Generale Biscuit Healthy biscuit
US9883679B2 (en) 2011-06-20 2018-02-06 Generale Biscuit Biscuit dough
US10306897B2 (en) 2011-06-20 2019-06-04 Generale Biscuit Breakfast biscuit with slowly available glucose
US10357041B2 (en) 2011-06-20 2019-07-23 Generale Biscuit Healthy layered cookie
US10701945B2 (en) 2013-03-15 2020-07-07 Intercontinental Great Brands Llc Soft textured food composition with slowly available carbohydrates
US20190159508A1 (en) * 2017-11-29 2019-05-30 Frito-Lay North America, Inc. Method of Coating Food Products
WO2019108839A1 (en) * 2017-11-29 2019-06-06 Frito-Lay North America, Inc. Method of coating food products
GB2581049A (en) * 2017-11-29 2020-08-05 Frito Lay North America Inc Method of coating food products
GB2581049B (en) * 2017-11-29 2022-04-27 Frito Lay North America Inc Method of coating food products

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EP2382866B1 (de) 2017-02-08
PT2382866T (pt) 2017-05-17
SI2382866T1 (sl) 2017-08-31
US20140099420A1 (en) 2014-04-10
PL2382866T3 (pl) 2017-09-29
EP2382866A1 (de) 2011-11-02
ES2624721T3 (es) 2017-07-17
HRP20170600T2 (hr) 2018-12-28
LT2382866T (lt) 2017-06-26
US9801391B2 (en) 2017-10-31
HRP20170600T1 (hr) 2017-09-08
CY1119020T1 (el) 2018-01-10
DK2382866T3 (en) 2017-05-08
US20180084790A1 (en) 2018-03-29

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