WO2013079084A1 - Produit de boulangerie et son procédé de préparation - Google Patents

Produit de boulangerie et son procédé de préparation Download PDF

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Publication number
WO2013079084A1
WO2013079084A1 PCT/EP2011/006048 EP2011006048W WO2013079084A1 WO 2013079084 A1 WO2013079084 A1 WO 2013079084A1 EP 2011006048 W EP2011006048 W EP 2011006048W WO 2013079084 A1 WO2013079084 A1 WO 2013079084A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
weight ratio
product
bakery product
vegetable fat
Prior art date
Application number
PCT/EP2011/006048
Other languages
English (en)
Inventor
Dimitris LADIKOS
Original Assignee
Yiotis S.A.
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 Yiotis S.A. filed Critical Yiotis S.A.
Priority to PCT/EP2011/006048 priority Critical patent/WO2013079084A1/fr
Publication of WO2013079084A1 publication Critical patent/WO2013079084A1/fr

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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
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • 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
    • 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
    • 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

Definitions

  • the present invention relates to a bakery product and more particular to a no sugar added bakery product, such as cake, biscuit, biscuit bar, puff pastry and other solid comestible product for diabetics and people on low carbohydrate or weight management diets, wherein said product have low glycemic index and increased amount of dietary fibres and a method for the preparation thereof.
  • a no sugar added bakery product such as cake, biscuit, biscuit bar, puff pastry and other solid comestible product for diabetics and people on low carbohydrate or weight management diets, wherein said product have low glycemic index and increased amount of dietary fibres and a method for the preparation thereof.
  • diabetes mellitus type I a) lack of insulin secretion caused by the destruction of beta cells in the pancreas. This phenomenon is known as diabetes mellitus type I.
  • GI Glycemic Index
  • the foods based on GI are classified as having low GI when GI is less than 55, as medium GI when GI is between 56 -69 and as high GI when GI is more than 70.
  • Nutrition based on a low GI has been increasingly recommended in recent years, with a view to its adoption in diets contributing to health and in particular to the glycemic control of people with diabetes (postprandial hyperglycemia reduction, thus lower average blood sugar levels).
  • ADA American Diabetics Association
  • the GI may provide an additional benefit for achieving blood glucose goals.
  • the most commonly used sweeteners in order to partially or fully replace sucrose in a sugar-free bakery product are liquid corn syrup, high fructose corn syrup, dextrose syrup, milk proteins in combination with small amounts of carbohydrate-type sweeteners.
  • US 4 668 519 discloses low-calorie baked goods and methods for the preparation thereof by partially replacing the flour, shortening or fat, and sugar with emulsifiers, polydextroses or polymaltoses and cellulose bulking agents.
  • the taste and texture of the baked goods was unsatisfactory.
  • US 3 876 794 discloses agents that can partially replace starch and sugars in normal flour. These products include cellulose, microcrystalline cellulose, xanthan gum, polydextrose, polyglycerol esters, polyoxyethylene fatty acid esters and sucrose polyester.
  • cellulose microcrystalline cellulose
  • xanthan gum polydextrose
  • polyglycerol esters polyoxyethylene fatty acid esters
  • sucrose polyester polyoxyethylene fatty acid esters
  • a bakery product such as puff pastry, cake, biscuit or biscuit bar with no added sugar and with a low glycemic index
  • said final products can be consumed as such, or it can be used in combination with other low glycemic index confectioneries such as cream patisseries and/or syrups and/or fruit toppings, in order to prepare a complete dessert kit such as cheesecake, millefeuille, cream and cookies dessert.
  • a further aspect of the present invention is to provide a method for the preparation of a bakery product, wherein said product has no sugar added, low glycemic index and increased amount of fibers and with improved organoleptic characteristics of the product.
  • a bakery product comprising a mix of cereals flour, vegetable fat and an effective quantity of fibers, such as resistant starch and/or wheat dextrin, wherein said product has no sugar added, low glycemic index and increased amount of fibers.
  • a process for the preparation of a bakery product comprising a mix of cereals flour, vegetable fat with liquid and solid components and an effective quantity of fibers, such as resistant starch, wherein said product has no sugar added, low glycemic index and increased amount of fibers, wherein said vegetable fat comprises liquid and solid fat, is provided which comprises:
  • a process for the preparation of a bakery product comprising a mix of cereals flour, vegetable fat, an effective quantity of fibres, such as resistant starch and wheat dextrins as bulking agent, and sweeteners, wherein said product has no sugar added, low glycemic index and increased amount of fibers, is provided, which comprises:
  • a no sugar added bakery product with low GI is provided without affecting the physical and chemical properties of the dough and bakery product and having the texture, mouth feel, and appearance of conventional bakery product.
  • the core of the present invention is to provide products with no added sugar.
  • fibres such as resistant starch and/or wheat dextrin optionally in combination with the substitution of sucrose by using other types of sweeteners, such as polyols preferably xylitol, maltitol and sorbitol, provided a bakery product with a low glycemic index and effective response in the human body.
  • the bakery product of the present invention comprises a special blend of flour, vegetable fat, fibres and optionally sweeteners for the preparation of bakery products with respect to healthy nutritional habits.
  • Polyols such as xylitol, maltitol, sorbitol, lactitol, are used in the present invention to substitute sugars and give a sweet taste similar to sugars with the benefit of being tooth friendly. It is known that sugars provide 4kcal /100g while polyols provide 2,4kcal / lOOg due to their incomplete absorption and metabolism. Therefore, the replacement of sugars by polyols according to the present invention leads to low calorie products. Moreover, any other type of polyol such as isomalt, lactitol, and erythritol may also be used.
  • wheat dextrins increases the amount of dietary fibre in the final product that in combination with the sweetener mix contributes to a lower glycemic index.
  • Fibres have a high-standing position in the human nutrition. They are classified into soluble and insoluble fibres. Soluble fibres are metabolised by the human body while insoluble fibres are not metabolised. Furthermore, the consumption of fibres in a diet contributes to a quicker feeling of fullness and thus reduction in food intake, while at the same time aids the absorption of minerals and micronutrients for the maintenance of good health.
  • wheat dextrins are preferably used as a source of fibres further to a bulking agent.
  • other type of fibres may also be used such as inulin and / or oligosacharides.
  • the bakery product of the present invention contains resistant starch.
  • Resistant starch is a type of starch that resists digestion and passes through to the large intestine where through fermentation, acts like dietary fibre. Therefore, the consumption of resistant starch as part of a healthy eating plan provides multiple benefits such as: a) increase of the dietary fibre intake, b) increase of satiety, c) reduction of the glycemic and insulin response of foods when it replaces flour or other rapidly digestible carbohydrates and increase of insulin sensitivity.
  • resistant starch should not be considered fibre by the classical definition.
  • nutritional studies have shown that resistant starch possesses some of the physiological benefits of fibre, and should be properly considered as a fibre.
  • some of the benefits observed have been primarily seen in soluble dietary fibres.
  • Cereals flour is the basic ingredient of the special blend flour used in the present invention.
  • Wheat flour is most preferably used. However, in combination with whole-wheat flour and / or oat flour we may achieve a higher level of fibres.
  • the use of cereals flour with low glycemic index such as barley flour is also desirable in order to keep the glycemic index levels low.
  • the bakery product of the present invention has a weight ratio of the cereal flour mix less than 65% by weight, weight ratio of vegetable fat from about 15% to 30% by weight and weight ratio of resistant starch less than 30% by weight.
  • the biscuit bar of the present invention has weight ratio of cereal flour mix from about 20% to 40% by weight, weight ratio of vegetable fat is from about 10% to 22% by weight, weight ratio of sweeteners less than 30% by weight, weight ratio of resistant starch from about 10% to 15% by weight and weight ratio of wheat dextrins from about 5% to 15% by weight.
  • the biscuit of the present invention has weight ratio of cereal flour mix from about 25% to 50% by weight, weight ratio of vegetable fat from about 10% to 25% by weight, weight ratio of sweeteners less than 25% by weight, weight ratio of resistant starch from about 5% to 20% by weight and weight ratio of wheat dextrins from about 5% to 10% by weight.
  • the cake of the present invention has weight ratio of cereal flour mix from about 15% to 45% by weight, weight ratio of vegetable fat from about 10% to 20% by weight, weight ratio of sweeteners less than 20% by weight, weight ratio of resistant starch from about 0.1% to 1.0% by weight and weight ratio of wheat dextrins from about 5% to 15% by weight.
  • the bakery product of the present inventions may contain leavening systems, which provide doughs that leaven to a desirable extent by the action of chemical ingredients that react to produce a leavening gas.
  • the bakery products of the present invention may also contain one or more additional ingredients selected from a wide variety of food-grade materials. According to the desired properties of the bakery product, any number of ingredients may be selected, alone or in combination, based upon their known uses in preparation of solid foodstuff.
  • Such ingredients include, but are not limited to, viscosity enhancing, or thickening agents improving the texture of the product, aroma components, flavour components, texture enhancers, colour substances, taste masking substances and antioxidants.
  • Example 1 A low glycemic index, sugar-free puff pastry
  • the puff pastry comprising the above ingredients is prepared according to the following manufacturing process: all the ingredients of the puff pastry except of solid vegetable fat, are added in a mixer and stirred slowly for approximately 30 minutes until the mixture becomes homogenous.
  • the dough obtained is cut into several pieces and rolled out.
  • An amount of solid vegetable fat is placed on the dough layer.
  • the dough is folded in the form of an envelope.
  • the dough is rolled out, folded, rolled out and folded again until desired thickness.
  • the dough is cooled within 2 hours, then rolled out and folded once more.
  • the dough is cooled within at least 24hours.
  • the dough passes through a rotative (forming or shaping cylinder) in order to achieve the desirable shape.
  • the product is baked for about 20min at 180- 220°C. As soon as the baked product is cooled down it can be packed into any desired container.
  • Example 2 A low glycemic index, sugar-free biscuit bar with fibres and vanilla flavor.
  • the biscuit bar comprising the above ingredients is prepared according to the following process: the whole quantity of sweeteners, vegetable fat and water are added into a mixer and stirred for approximately 5 minutes until it becomes homogenous. Stirring is continued while adding one after the other the remaining ingredients and subsequently stirring for additional 5 minutes.
  • the dough obtained passes through a rotative forming or shaping cylinder in order to achieve the desired shape.
  • the final product is baked for about 20 min at about 180-220°C. As soon as the baked product is cooled down, it can be packed into any desired container.
  • the biscuit bar product of Example 2 has been tested and the GI was between from 48 to 54.
  • Example 3 A low glycemic index, sugar-free biscuit bar with fibres and chocolate flavor.
  • the biscuit bar of Example 3 was prepared according to the same manufacturing process as in Example 2.
  • Example 4 A low glycemic index, sugar-free biscuit with fibres and vanilla flavor.
  • the biscuit of Example 4 was prepared according to the same manufacturing process as in Example 2.
  • the final product obtained namely the biscuit of Example 4 has been tested and the GI was from 48 to 54.
  • Example 5 A low glycemic index, sugar-free biscuit with fibres and chocolate flavor.
  • the biscuit comprising the above ingredients is prepared according to the following process: the whole quantity of sweeteners, vegetable fat and water are added into a mixer and stirred for approximately 5 minutes until it becomes homogenous. Stirring is continued while adding one after the other the remaining ingredients and subsequently stirring for additional 5 minutes.
  • the dough obtained passes through a rotative forming or shaping cylinder in order to achieve the desired shape.
  • the final product is baked for about 15 - 30 min at about 180-220°C. As soon as the baked product is cooled down, it can be packed into any desired container.
  • Example 6 A low glycemic index, sugar-free cake with fibres and vanilla flavour.
  • the cake comprising the above ingredients is prepared according to the following manufacturing process:
  • the eggs are added into a mixer and beaten for about 2 minutes. Subsequently, the sweeteners are added and stirred for approximately 5 minutes until the mixture becomes homogenous. Stirring is continued while adding one after the other the remaining ingredients and subsequently stirring for additional 5 minutes.
  • the dough obtained is placed into baking tins and the product is baked at about 150-180°C for about 35-50minutes. As soon as the baked product is cooled down it can be packed into any desired container.
  • Example 6 The cake of Example 6 has been tested and the GI was from 35 to 54.
  • Example 7 A low glycemic index, sugar-free cake with fibres and chocolate flavour.
  • Example 7 The cake of Example 7 was prepared according to the same manufacturing process as in Example 6.
  • the final product obtained namely the cake of Example 7 has been tested and the GI is from 35 to 54.
  • the present invention as described provides the replacement of sugars with other types of sweeteners that cause a low glycemic response in the human body. Therefore, the present invention provides new bakery products, such as puff pastries, cakes, biscuits and biscuit bars with different flavours, such as vanilla and chocolate, based on a special mix of sweeteners, fibres and resistant starch for the preparation of bakery products with respect to healthy nutritional habits.
  • the bulking agents such as wheat dextrins comprised in the bakery products of the present invention increase the intake of dietary fibres and the human body takes advantage of all the benefits provided by fibres.
  • the final products of the present invention are characterised by a low content of sugars, a low glycemic index and by the presence of fibres. They can be prepared industrially, and be sold as ready to consume products or as mixtures for homemade preparation of bakery products according to the methods described in the present invention
  • All the bakery products of the present invention can be prepared industrially according to the method for the preparation described therein and said bakery products can be as ready to consume commercially products.
  • the bakery products of the present invention can be commercially available as mixtures for homemade preparation of bakery products, wherein said products can be prepared by following the same method used for the industrial preparation of said bakery products.

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

Abstract

La présente invention porte sur une série de produits, à savoir des gâteaux, biscuits, barres biscuitées et pâtes feuilletés, présentant différents parfums comme la vanille et le chocolat, faits à base d'une composition de mélange spéciale. Les produits finis sont caractérisés par une faible teneur en sucres et un indice glycémique faible, et peuvent être soit préparés industriellement, sous la forme de produits commercialisés prêts à consommer, soit sous la forme de mélanges pour des préparations maisons de produits de boulangerie conformément aux procédés de la présente invention. La composition de mélange comprend de la farine et de la graisse végétale, contient facultativement des édulcorants comme les polyols, des agents gonflants comme les dextrines de blé, dz l'amidon résistant et des systèmes de levage.
PCT/EP2011/006048 2011-12-02 2011-12-02 Produit de boulangerie et son procédé de préparation WO2013079084A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/EP2011/006048 WO2013079084A1 (fr) 2011-12-02 2011-12-02 Produit de boulangerie et son procédé de préparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2011/006048 WO2013079084A1 (fr) 2011-12-02 2011-12-02 Produit de boulangerie et son procédé de préparation

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140205719A1 (en) 2011-06-20 2014-07-24 Generale Biscuit Healthy layered cookie
CN104365810A (zh) * 2014-12-17 2015-02-25 福建闽江源绿田实业投资发展有限公司 一种高抗性淀粉莲子饼干及其制备方法
GB2555458A (en) * 2016-10-28 2018-05-02 Frito Lay Trading Co Gmbh Biscuit and manufacture thereof
ES2686768A1 (es) * 2017-04-18 2018-10-19 David PRADERA BAÑUELOS Barrita de galleta con un moderado contenido en azúcares, elaborada a base de cereales integrales, frutos secos, semillas y aceite de oliva virgen extra
IT201800000722A1 (it) * 2018-01-11 2019-07-11 Marco Alvise Formiconi Composizione alimentare a basso contenuto di carboidrati formulata con Destrine Resistenti ed utilizzata per la preparazione di prodotti alimentari ad ampio spettro di utilizzo anche medicale
US20200138077A1 (en) * 2018-10-31 2020-05-07 G&S Laboratories, Inc. Dietary fiber compositions
CN111938156A (zh) * 2020-08-14 2020-11-17 良品铺子股份有限公司 一种控糖制剂、焙烤食品和焙烤食品加工方法
US11096393B2 (en) 2015-03-13 2021-08-24 Generale Biscuit Bakery product

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US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
WO2005029967A1 (fr) * 2003-09-26 2005-04-07 National Starch And Chemical Investment Holding Corporation Agents gonflants pour aliments cuits au four
US20050129823A1 (en) * 2003-11-07 2005-06-16 Dohl Christopher T. Composition and method for making high-protein and low-carbohydrate food products

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US4622226A (en) * 1985-04-29 1986-11-11 Frito Lay, Inc. Modified puff pastry and process for preparing the same
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
WO2005029967A1 (fr) * 2003-09-26 2005-04-07 National Starch And Chemical Investment Holding Corporation Agents gonflants pour aliments cuits au four
US20050129823A1 (en) * 2003-11-07 2005-06-16 Dohl Christopher T. Composition and method for making high-protein and low-carbohydrate food products

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140205719A1 (en) 2011-06-20 2014-07-24 Generale Biscuit Healthy layered cookie
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
CN104365810A (zh) * 2014-12-17 2015-02-25 福建闽江源绿田实业投资发展有限公司 一种高抗性淀粉莲子饼干及其制备方法
US11096393B2 (en) 2015-03-13 2021-08-24 Generale Biscuit Bakery product
GB2555458A (en) * 2016-10-28 2018-05-02 Frito Lay Trading Co Gmbh Biscuit and manufacture thereof
GB2555458B (en) * 2016-10-28 2020-06-03 Frito Lay Trading Co Gmbh Biscuit and manufacture thereof
ES2686768A1 (es) * 2017-04-18 2018-10-19 David PRADERA BAÑUELOS Barrita de galleta con un moderado contenido en azúcares, elaborada a base de cereales integrales, frutos secos, semillas y aceite de oliva virgen extra
IT201800000722A1 (it) * 2018-01-11 2019-07-11 Marco Alvise Formiconi Composizione alimentare a basso contenuto di carboidrati formulata con Destrine Resistenti ed utilizzata per la preparazione di prodotti alimentari ad ampio spettro di utilizzo anche medicale
US20200138077A1 (en) * 2018-10-31 2020-05-07 G&S Laboratories, Inc. Dietary fiber compositions
CN111938156A (zh) * 2020-08-14 2020-11-17 良品铺子股份有限公司 一种控糖制剂、焙烤食品和焙烤食品加工方法

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