Process for the Production of Biscuits Having Improved Organoleptic Properties

Abstract

A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a biscuit 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%.

Description

FIELD OF APPLICATION[0001]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.PRIOR ART[0002]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.[0003]For example, in the production of biscuits of the shortbread type, the main ingredients, which comprise for example flour, fats (for example butter or vegetable oils), sugar and eggs, 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 d...

AI Technical Summary

Benefits of technology

[0029]Such a problem has been solved by a process for the production of biscuits, characterised in that it comprises the steps of:

Problems solved by technology

An excessive consumption of lipids, however, particularly of those deriving from saturated animal fats, such as for example butter, or of polyunsaturated vegetable fats subjected to hydrogenation treatments, such as for example in the production of certain margarines, is known for being associated with an increased risk of cardiovascular diseases and / or for the fact of having a negative effect on health.

An excessive consumption of sugars, however, is known to be associated with an increased risk of obesity and diabetes.

It has, however, been found that the use of traditional baking methods, for the preparation of biscuits, in particular shortbread biscuits, starting from a dough having a high dietary fibre content and / or low lipids and / or simple sugars content produces shortbread biscuits having poor or even unacceptable organoleptic properties.

The biscuits thus obtained, in fact, are generally too dense and hard to the bite, the texture is coarse and sandy and the taste unpleasant.

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.

By using this method products are obtained having a moist, soft and elastic texture, which cannot be obtained by cooking methods of the prior art.

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