WO2018078170A1 - Biscuit et fabrication de celui-ci - Google Patents

Biscuit et fabrication de celui-ci Download PDF

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Publication number
WO2018078170A1
WO2018078170A1 PCT/EP2017/077821 EP2017077821W WO2018078170A1 WO 2018078170 A1 WO2018078170 A1 WO 2018078170A1 EP 2017077821 W EP2017077821 W EP 2017077821W WO 2018078170 A1 WO2018078170 A1 WO 2018078170A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
component
biscuit
weight
cooked
Prior art date
Application number
PCT/EP2017/077821
Other languages
English (en)
Inventor
Nicholas BORDENAVE
Alberto GRANERO
Ian Noble
Original Assignee
Frito-Lay Trading Company Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frito-Lay Trading Company Gmbh filed Critical Frito-Lay Trading Company Gmbh
Priority to MX2019004932A priority Critical patent/MX2019004932A/es
Priority to CA3041663A priority patent/CA3041663C/fr
Priority to CN201780079906.9A priority patent/CN110099569A/zh
Publication of WO2018078170A1 publication Critical patent/WO2018078170A1/fr

Links

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • 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
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
    • A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, 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
    • 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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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

Landscapes

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

Abstract

L'invention concerne un procédé de fabrication d'un biscuit, le procédé comprenant les étapes consistant à : a) fournir un mélange sec d'un composant de farine et d'un composant gras ; b) insérer une dose du mélange sec dans une cavité de moule d'un outil de moulage à la presse, le mélange sec étant introduit dans la cavité de moule sous la forme d'une pluralité de particules fluides, la cavité de moule étant délimitée par des surfaces de moulage opposées, au moins une des surfaces de moulage étant chauffée par un mécanisme de chauffage de l'outil de moulage à la presse ; et c) mouler à la presse le mélange sec dans la cavité de moule pour cuire le mélange sec et former un biscuit ; les conditions de moulage à la presse et le mélange sec sont sélectionnés de sorte que le biscuit cuit présente un rapport en poids (SAG)/ (RAG + SAG) compris entre 20 et 27 %, SAG représentant le glucose assimilable lentement et RAG représentant le glucose assimilable rapidement. L'invention concerne également un biscuit cuit comprenant un mélange cuit d'un composant de farine et d'un composant gras, ledit biscuit comprenant un rapport de poids de (SAG)/ (RAG + SAG) compris entre 20 et 27 %, SAG représentant le glucose assimilable lentement et RAG représentant le glucose assimilable rapidement.
PCT/EP2017/077821 2016-10-28 2017-10-30 Biscuit et fabrication de celui-ci WO2018078170A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
MX2019004932A MX2019004932A (es) 2016-10-28 2017-10-30 Galleta y elaboracion de la misma.
CA3041663A CA3041663C (fr) 2016-10-28 2017-10-30 Biscuit et fabrication de celui-ci
CN201780079906.9A CN110099569A (zh) 2016-10-28 2017-10-30 饼干及其制造

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1618279.2 2016-10-28
GB1618279.2A GB2555458B (en) 2016-10-28 2016-10-28 Biscuit and manufacture thereof

Publications (1)

Publication Number Publication Date
WO2018078170A1 true WO2018078170A1 (fr) 2018-05-03

Family

ID=57963618

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2017/077821 WO2018078170A1 (fr) 2016-10-28 2017-10-30 Biscuit et fabrication de celui-ci

Country Status (5)

Country Link
CN (1) CN110099569A (fr)
CA (1) CA3041663C (fr)
GB (1) GB2555458B (fr)
MX (1) MX2019004932A (fr)
WO (1) WO2018078170A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114557588B (zh) * 2020-11-27 2023-05-05 佛山市顺德区美的电热电器制造有限公司 食物制作设备、方法、系统及计算机可读存储介质
AU2021202440A1 (en) * 2021-03-29 2022-10-13 James Gordon Cashmore Biodegradable and/or edible tableware
CN114431701B (zh) * 2022-02-28 2023-06-02 广东美的厨房电器制造有限公司 面粉的处理方法、装置、可读存储介质和烹饪设备

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2720549A2 (fr) * 2011-06-20 2014-04-23 Generale Biscuit Biscuit sain
WO2014152037A1 (fr) * 2013-03-15 2014-09-25 Intercontinental Great Brands Llc Composition alimentaire de texture molle contenant des sucres lents
US20150147438A1 (en) * 2012-06-08 2015-05-28 Generale Biscuit Food product with filling with high amount of live lactic cultures
US20160235075A1 (en) * 2013-10-04 2016-08-18 Generale Biscuit Breakfast biscuit with slowly available glucose
US20160249627A1 (en) * 2013-10-04 2016-09-01 Generale Biscuit Soft biscuit with slowly available glucose
US20160302427A1 (en) * 2013-12-20 2016-10-20 Generale Biscuit Biscuit filling

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3963402A (en) * 1974-04-01 1976-06-15 Fairmont Foods Company Method and apparatus for making shaped shells for hors d'oeuvres, snacks and the like, and food articles prepared thereby
DE3510358C1 (de) * 1985-03-22 1986-07-24 Fa. Dr. August Oetker, 4800 Bielefeld Verfahren zur Herstellung von Vollkorndauerbackwaren, insbesondere Vollkornkräckern
US6026737A (en) * 1998-10-21 2000-02-22 Sbjr Restaurants Inc. Method and apparatus for molding food particles
US6136361A (en) * 1999-12-09 2000-10-24 Sbjr Restaurants Inc. Method and apparatus for molding and baking food
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
US9668488B2 (en) * 2004-06-22 2017-06-06 Healthy Fiber, LLC Calorie reduction-taste retention food products
CA2568913A1 (fr) * 2004-07-01 2006-01-01 Thomas E. Heinzen Appareil et methode de formation d'un aliment presse cuit au four
WO2013079084A1 (fr) * 2011-12-02 2013-06-06 Yiotis S.A. Produit de boulangerie et son procédé de préparation

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2720549A2 (fr) * 2011-06-20 2014-04-23 Generale Biscuit Biscuit sain
US20150147438A1 (en) * 2012-06-08 2015-05-28 Generale Biscuit Food product with filling with high amount of live lactic cultures
WO2014152037A1 (fr) * 2013-03-15 2014-09-25 Intercontinental Great Brands Llc Composition alimentaire de texture molle contenant des sucres lents
US20160235075A1 (en) * 2013-10-04 2016-08-18 Generale Biscuit Breakfast biscuit with slowly available glucose
US20160249627A1 (en) * 2013-10-04 2016-09-01 Generale Biscuit Soft biscuit with slowly available glucose
US20160302427A1 (en) * 2013-12-20 2016-10-20 Generale Biscuit Biscuit filling

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
GARSETTI M ET AL: "The glycemic and insulinemic index of plain sweet biscuits: relationships to in vitro starch digestibility", JOURNAL OF THE AMERICAN COLLEGE OF NUTRIT, AMERICAN COLLEGE OF NUTRION, WILMINGTON, NC, US, vol. 24, no. 6, 1 January 2005 (2005-01-01), pages 441 - 447, XP009181507, ISSN: 0731-5724, DOI: 10.1080/07315724.2005.10719489 *
KLAUS N. ENGLYST ET AL: "Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose", BRITISH JOURNAL OF NUTRITION, vol. 89, no. 03, 1 March 2003 (2003-03-01), pages 329, XP055191443, ISSN: 0007-1145, DOI: 10.1079/BJN2002786 *
LOVORKA VUJIC ET AL: "Impact of dietetic tea biscuit formulation on starch digestibility and selected nutritional and sensory characteristics", LWT - FOOD SCIENCE AND TECHNOLOGY, 1 June 2014 (2014-06-01), XP055156155, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2014.06.003 *

Also Published As

Publication number Publication date
GB201618279D0 (en) 2016-12-14
CA3041663A1 (fr) 2018-05-03
CA3041663C (fr) 2021-03-23
GB2555458A8 (en) 2019-05-29
CN110099569A (zh) 2019-08-06
GB2555458B (en) 2020-06-03
GB2555458A (en) 2018-05-02
MX2019004932A (es) 2019-08-05

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