HEALTHY BISCUIT

Abstract

The present invention relates to a biscuit dough comprising: protein in an amount of at least 8 wt % by weight of the final biscuit; fiber in an amount of from 5 to 20 wt % by weight of the final biscuit; wherein the dough comprises native whey protein in an amount of at least 0.5 wt % by weight of the dough, and wherein the fiber comprises viscous soluble fibers and/or insoluble fibers.

Claims

1. A biscuit dough comprising: protein in an amount of at least 8 wt % by weight of the final biscuit; fiber in an amount of from 5 to 20 wt % by weight of the final biscuit; wherein the dough comprises native whey protein in an amount of at least 0.5 wt % by weight of the dough, and wherein the fiber comprises viscous soluble fibers and/or insoluble fibers.

2. The biscuit dough according to claim 1, wherein the insoluble fibers comprise one or more of brans from cereal grains and/or fibers from fruits or vegetables; and/or wherein the viscous soluble fibers comprise one or more of guar gum, tara gum, locust bean gum, fenugreek, xanthan, pectins, alginates, beta-glucans, glucomannans, konjac and psyllium.

3. The biscuit dough according to claim 2, wherein the cereal grains are selected from wheat, oat, barley and rye, or combinations of two or more thereof.

4. The biscuit dough according to claim 1, wherein the viscous soluble fibers and/or insoluble fibers comprise from 3 to 15 wt % by weight of the dough; and/or wherein the fiber comprises less than 2 wt % non-viscous soluble fibers by weight of the final biscuit

5. The biscuit dough according to claim 1, wherein the dough comprises water in an amount of less than 25 wt % by weight of the dough, preferably less than 15 wt % by weight of the dough.

6. The biscuit dough according to claim 1, wherein the protein is in an amount of up to 25 wt % by weight of the final biscuit, preferably about 14 wt % by weight of the final biscuit

7. The biscuit dough according to claim 1, wherein the fiber is in an amount of from 10 to 16 wt % by weight of the final biscuit.

8. The biscuit dough according to claim 1, wherein the native whey protein is in an amount of from 1 to 11 wt %, preferably between 2 and 6 wt % by weight of the dough.

9. The biscuit dough according to claim 1, comprising: (i) sugar in an amount of from 5 to 25wt % by weight of the final biscuit, preferably from 10 to 20 wt %; and/or (ii) fat in an amount of from 5 to 25 wt % by weight of the final biscuit, preferably from 10 to 20 wt %; and/or (iii) wherein the ratio of sugar to fat by weight of the final biscuit is about 1:1.

10. A biscuit obtainable by shaping and baking the biscuit dough of claim 1, preferably wherein the biscuit has a water activity of less than 0.4.

11. A biscuit comprising: protein in an amount of at least 8 wt % by weight; fiber in an amount of from 5 to 20 wt % by weight; wherein the biscuit is obtainable by shaping and baking a dough comprising native whey protein in an amount of at least 0.5 wt % by weight of the dough, and wherein the fiber comprises viscous soluble fibers and/or insoluble fibers.

12. A method for forming the biscuit dough of claim 1, the method comprising: a) providing a liquid fat ingredient in a mixer, b) adding dietary fibers to the liquid fat to coat the fibers; c) mixing flour with the fat-coated fibers to form a mixture; d) adding a sugar solution to the mixture to form a dough; and e) optionally adding inclusions to the dough; wherein native whey protein is introduced in step b or step c.

13. The method according to claim 12, wherein the liquid fat ingredient is provided with one or more emulsifiers and/or wherein the flour is provided with other dry powder ingredients, preferably salt, and/or sodium bicarbonate and/or sodium acid pyrophosphate.

14. The method according to claim 12, wherein the sugar solution comprises all of the added sugar and water in the dough, and optionally further comprises ammonium bicarbonate.

15. A method for forming a biscuit from the dough of claim 12, the method comprising the steps of: (i) shaping the dough, preferably by rotary moulding; and (ii) baking the shaped dough.

16. The method according to claim 15, wherein the method further comprises: (a) a step of applying a coating, glazing and/or filling to the biscuit; and/or (b) a step of packaging the cookie.

Description

[0082] The disclosure will be described in relation to the non-limiting figures:

[0083] FIG. 1 is a bar chart showing the percentage of added water for the different dough of Example 1.

[0084] FIG. 2 is a bar chart showing the percentage of added water for the different dough of Example 2 containing both fibers (guar gum and oat bran) and native whey protein concentrates.

[0085] FIG. 3 is a flow chart of the steps conducted in a method as described herein. In FIG. 3, the steps are shown as follows: [0086] Step A—providing a liquid fat ingredient in a mixer. [0087] Step B—adding dietary fibers to the liquid fat to coat the fibers. [0088] Step C—mixing flour with the blend composed of fat-coated fibers and native whey protein to form a mixture. [0089] Step D—adding a sugar solution to the mixture to form a dough. [0090] Step E—adding inclusions to the dough. [0091] Step F—introducing native whey protein. [0092] Step G—shaping the dough, preferably by rotary moulding. [0093] Step H—baking the shaped dough. [0094] Step I—applying a coating, glazing and/or filling to the biscuit. [0095] Step J—packaging the cookie.

[0096] The disclosure will now be described with relation to the following non-limiting examples:

EXAMPLE 1

[0097] In this example, rotary moulded dough was enriched in proteins and hydration level required to obtain dough suitable for rotary moulding was monitored.

[0098] Proteins were added in order to reach about 23 of total proteins in biscuits after baking. Different proteins were used: [0099] Sodium caseinate=SC [0100] Native whey protein concentrate=WPC [0101] Milk protein concentrate containing about 80% of caseins and 20% of whey proteins on the total protein content=MPC [0102] Pea protein concentrate=PPC

[0103] Protein ingredients were added in replacement of flour in a control recipe. The amount of dry flour and proteins was kept equal to 1340 g. When added, proteins were kept constant on a dry basis and equal to 340 g. Other ingredients (fats, sugars, etc . . . ) were kept constant in the dough. Water content of the dough was adjusted in order to have suitable dough for subsequent forming. The recipes of the dough enriched in proteins are described in Table 1.

TABLE-US-00001 TABLE 1 dough recipes of Example 1. Code F1 F2 F3 F4 F5 Formula Control SC MPC PPC WPC Flour (g) 1340.0 1000.0 1000.0 1000.0 1000.0 Sodium caseinate SC — 340.0 — — — (g) Milk proteins — — 340.0 — — concentrate MPC (g) Pea protein — — — 340.0 — concentrate PPC (g) Whey protein — — — — 340.0 concentrate WPC (g) Sugar (g) 220.0 220.0 220.0 220.0 220.0 Fats (g) 218.0 218.0 218.0 218.0 218.0 Emulsifier (g) 8.4 8.4 8.4 8.4 8.4 Salt (g) 3.2 3.2 3.2 3.2 3.2 Baking powders (g) 30.0 30.0 30.0 30.0 30.0 Water (g) 240.0 895.0 690.0 560.0 200.0 TOTAL(g) 2059.6 2714.6 2509.6 2379.6 2019.6

[0104] The following manufacturing process was used. A VMI Phebus mixer of 10 kg capacity equipped with a flat beater paddle and operating at speeds ranging from 30 to 120 rpm was used.

[0105] Incorporation of the ingredients was done manually in the following steps: [0106] a) Incorporate oil and emulsifiers in the mixer and blend for 1 minute at 30 rpm, [0107] b) Disperse the proteins and mix for 30 seconds at 30 rpm and 4.5 minutes at 120 rpm. [0108] c) Dissolve the sugars in the added water in order to obtain an homogeneous liquid (syrup-like) in which BCA (ammonium bicarbonate) is then dispersed, [0109] d) Add the rest of the powders—flour, salt and the other baking powders BCS (sodium bicarbonate) and SAPP (sodium acid pyrophosphate)—into the mixer. [0110] e) Add the sugar solution and mix during 2.5 to 4 minutes at 40 rpm.

[0111] At the end of mixing, dough temperature was of 26.5±1.5° C. After mixing, dough was directly shaped (without resting time) using a lab-scale rotary moulding machine in order to assess dough technological behaviour.

[0112] The amount of added water and dough moisture required to obtain process able dough are reported in Table 2 and shown in FIG. 1.

TABLE-US-00002 TABLE 2 comparison between dough enriched in WPC and dough enriched with other types of proteins. Dough composition Biscuit composition (% w/w) (% w/w) % % Type of % % % % Added Total % code proteins SC WPC MP PPC water Fibers Proteins F1 Control — — — — 11.6 5.6 10.7 F2 Sodium 12.5 — — — 33.0 2.4 23.2 caseinate F3 Milk proteins — — 13.6 — 27.6 2.4 23.4 concentrate F4 Pea proteins — — — 14.3 23.5 2.4 22.2 concentrate F5 Whey protein — 17.3 — — 10.2 2.5 21.9 concentrate

[0113] It was found that with all proteins except native whey protein concentrates (WPC), dough hydration had to be increased significantly, up to almost 3 fold vs control dough. Surprisingly, upon addition of WPC, it was possible to produce process able dough with a lower hydration than the control dough while maintaining dough machinability. Other dairy proteins such as sodium caseinate and milk protein concentrates (although containing 20% of WPC on dry basis), had a very different behaviour than native WPC.

[0114] Blending native whey proteins with other proteins, such as pea protein concentrates (PPC) and milk protein concentrates (MPC), gave a dough with an intermediate hydration requirement. For instance with a blend of 25% WPC and 75% PPC, it was required to add 18% water, which is between the value of 10.2% for WPC only and 23.5% for PPC only.

[0115] Summary of Example 1

[0116] A biscuit dough was enriched in proteins in order to reach about 23% of total proteins in biscuits after baking. Water content of the dough was adjusted in order to have suitable dough for forming using rotary moulding. Different protein ingredients were used: sodium caseinate, native whey protein concentrate, milk protein concentrate and pea protein concentrate. With all proteins except native WPC, it was required to increase dough hydration significantly, up to almost 3 fold vs control dough. Surprisingly, upon addition of WPC, it was possible to reduce dough hydration (vs control dough). Blending WPC with other proteins required intermediate values (i.e. between that of WPC and that of the other protein) of added water to have workable dough.

EXAMPLE 2

[0117] In this example, dough was enriched in both fibers and proteins and hydration level required to obtain dough suitable for rotary moulding was monitored.

[0118] Viscous soluble fibers, guar gum (GG) and oat bran (OB) were added in order to reach 12 of total dietary fibers (TDF) in biscuits after baking, including those from flour and flakes. The protein ingredients were pea protein concentrate (PPC) and native whey protein concentrate (WPC). Proteins were added in order to reach 16% of total protein in biscuits, including those from flour and flakes.

[0119] Fibers and proteins were added in replacement of flour and flakes, keeping a constant flour/flakes ratio of 1.5:1. Sugar and fat contents were adjusted to remain at a constant value of 15% (each) in the biscuit after baking. Table 3 shows the dough recipes.

TABLE-US-00003 TABLE 3 dough recipes of Example 2 Code F6 F7 F8 F9 F10 F11 F12 Formula GG + GG + GG + OB + Control GG PPC WPC PPC/WPC OB WPC Flour 39.1% 37.5%  29.3%  33.0% 30.2%  25.3% 24.3% Oat flakes 26.1% 16.1%  12.6%  14.1% 12.9%  17.3% 16.2% Sugar 11.2% 10.1%  10.8%  10.0% 10.6%  10.4% 10.4% Fats  9.4% 9.5% 9.8% 10.6% 10.0%   8.7%  9.5% Emulsifiers  0.4% 0.4% 0.4%  0.4% 0.4%  0.4%  0.4% Salt  0.2% 0.1% 0.1%  0.2% 0.1%  0.2%  0.2% Whey protein — — — 10.5% 2.4% —  6.7% concentrate Pea protein — — 9.4% — 7.2% — — concentrate Guar gum — 7.8% 8.5%  9.5% 8.7% — — Oat bran — — — — — 14.9% 16.7% Baking  1.5% 1.4% 1.3%  1.5% 1.4%  1.5%  1.3% powders Water 12.2% 17.2%  17.8%  10.0% 16.0%  21.3% 14.3% TOTAL  100% 100%  100%   100% 100%   100%  100% *GG: guar gum; OB: oat bran; WPC: whey protein concentrate; PPC: pea protein concentrate.

[0120] The following manufacturing process was used. A Hobart mixer of 20 kg capacity equipped with a flat beater paddle and operating at 3 speeds, from 1 (low) to 3 (high) was used.

[0121] Incorporation of the ingredients was done manually as follows: [0122] a) Incorporate oil and emulsifiers in the mixer and blend the two for 1 minute at medium speed, [0123] b) Disperse the dietary fibers and the proteins and mix for 30 seconds at low speed and 4.5 minutes at high speed. [0124] c) Dissolve the sugars in the added water in order to obtain an homogeneous liquid (syrup-like) in which BCA (ammonium bicarbonate) is dispersed, [0125] d) Add the rest of the powders—flour, salt and the other baking powders BCS (sodium bicarbonate) and SAPP (sodium acid pyrophosphate)—into the mixer [0126] e) Add the sugar solution and mix during 0.5 to 1 minute at medium speed. [0127] f) Add oat flakes and blend during 2 to 4 minutes at medium speed.

[0128] At the end of mixing, the dough temperature was of 26±2° C. After mixing, the dough was shaped using a pilot plant rotary moulding, in order to assess dough technological behaviour.

[0129] The amount of added water and dough moisture required to obtain process able dough are reported in Table 4 and shown in FIG. 2.

TABLE-US-00004 TABLE 4 composition of dough and finished products of Example 2 Dough composition (% w/w) Biscuit composition % (% w/w) % % % added % % Code Formula GG WPC PPC water TDF proteins F6 Control 0 0 0 12.2 4.2  8.5 F7 GG 7.9 0 0 17.2 11.7  7.8 F8 GG + PPC 8.5 0 9.4 17.8 12.1 16.0 F9 GG + WPC 9.5 10.5 0 10.0 12.4 15.9 F10 GG + PPC/WPC 8.7 2.4 7.2 16.0 12.2 16.0 F11 OB 14.6 0 0 21.3 12.3  10.4. F12 OB + WPC 16.7 6.7 0 14.3 12.3 15.8 *GG: guar gum; OB: oat bran; WPC: whey protein concentrate; PPC: pea protein concentrate.

[0130] As demonstrated in this example, increasing fibres (guar gum GG or oat bran OB) or pea protein contents (PPC) required increasing dough hydration significantly. 13. However, adding native WPC to GG and OB-enriched dough allowed reducing significantly dough hydration down to 10% for guar gum-biscuit (F9) and 14% for oat bran (F12). These dough hydration values are close to that of the Control dough, which is unexpected for dough containing 12% fibers and 16% protein.

[0131] Blending PPC and WPC again showed an intermediate behaviour compared to PPC and WPC alone. Biscuit F10 is both enriched in guar gum (12%) and proteins (16%). The ratio of WPC to PPC is 1:4 and dough hydration requirement is 16.0%.

[0132] This example demonstrates that adding WPC, preferentially to any other source of proteins reduces the hydration requirement of fiber and protein-rich doughs while maintaining dough machinability.

TABLE-US-00005 TABLE 5 dimensions of the biscuit of Example 2. Average ± standard deviation Length L Stack height of 10 Formula (mm) Width w (mm) biscuits (mm) F6 Control 79.4 ± 0.7 45.5 ± 0.2 78.3 F7 GG 76.8 ± 0.6 44.8 ± 0.4 76.9 F8 GG + PPC 76.9 ± 0.4 43.3 ± 0.3 64.5 F9 GG + WPC 80.7 ± 0.4 46.1 ± 0.3 107.7 F10 GG + PPC/WPC 78.0 ± 0.7 44.4 ± 0.3 75.5 F11 OB 77.6 ± 0.6 43.8 ± 0.2 70.0 F12 OB + WPC 76.9 ± 0.4 43.4 ± 0.4 76.0

[0133] Adding dietary fibers led to a significant shrinkage of the biscuits, especially significant on the stack height. This shrinkage was even increased upon addition of pea protein concentrates (PPC). However, using native whey protein concentrates WPC in combination with fibers allowed to obtain the dimensions close to control biscuit (especially length and width) or even increased, especially the stack height. The increased stack height observed for the biscuits containing fibers and WPC could offer the opportunity to decrease the use of the baking powders, especially BCA, in order to match precisely the dimensions of the control biscuit. This type of correction is known by the person skilled in the art.

[0134] Note that the use of WPC slightly increased the spread of the biscuits (higher length, higher width) as well as the stack height. This is an unusual behaviour: most ingredients that increase spreading (like sugars, fats) also decrease biscuit thickness.

[0135] The sensory properties of the biscuits of Example 2 were analysed by a trained Panel of 12 volunteers. Texture attributes of the biscuits are reported in Table 6.

TABLE-US-00006 TABLE 6 average values of the sensory attributes evaluated by a panel composed of 13 judges. Friabil- Crispi- Light- Sticki- Melt- Hard- Formula ity ness ness ness ing ness F6 Control 36.6 29.4 31.8 34.2 23.4 18.9 F7 GG 34.8 30.0 31.3 36.9 20.8 21.9 F8 GG + PPC 35.0 28.0 27.5 34.6 21.6 19.8 F9 GG + WPC 36.7 40.1 37.5 30.8 25.7 29.2 F10 GG + PPC/ 35.9 31.7 29.0 28.5 22.4 22.5 WPC

[0136] On some attributes, such as friability or melting, the addition of WPC counter-balanced the impact of dietary fibers, so that the fibers-WPC biscuits were closer to the control than the fiber-enriched biscuits. The use of WPC also resulted in an increase in crispiness, lightness vs the control product, which can be considered as positive for the mouthfeel.

[0137] Summary of Example 2

[0138] Biscuit dough was enriched in viscous soluble fibers (guar gum and oat bran) and proteins (pea protein concentrates and native whey protein concentrates) in order to reach 12% total dietary fibers and 16% of total proteins in biscuits after baking. Water content of the dough was adjusted in order to have suitable dough for forming using rotary moulding.

[0139] It was found that incorporating viscous soluble fibers required a significant increase in the dough hydration. This requirement further increased when pea protein concentrates were added to the fiber-enriched dough. However, it was counter-balanced by addition of native whey protein concentrate. Dough containing both viscous soluble fibers and native whey protein concentrates could be made at the same dough hydration as the control (without protein or fiber addition) and had the same technological behaviour. This greatly facilitates the production of high fibers and high protein biscuits.

EXAMPLE 3

[0140] In this example, the dosage of native whey protein concentrates (WPC) was adapted in a fiber-enriched dough such as to obtain processable dough with the same hydration as the control dough. In this case, the total dough moisture is considered, i.e. added water as well as the residual moisture from the raw materials.

[0141] Several dietary fibers were used and incorporated in order to reach 10% of 20% of total dietary fibers (including those from flour and flakes) in the finished product: [0142] wheat bran (WB) containing insoluble fibers [0143] guar gum (GG) containing viscous soluble fibers [0144] oat bran (OB) containing both insoluble and viscous beta-glucans soluble fibers.

[0145] The amount of whey proteins (WPC) was progressively increased, in replacement of flour and flakes, keeping a constant flour/flakes ratio of 1.5:1. Sugar and fat contents were adjusted to remain at a constant value of 15% each in the biscuit after baking.

[0146] Table 7 describes the dough formula with wheat bran and WPC enrichment for a TDF target of 20%.

TABLE-US-00007 TABLE 7 dough recipes enriched in wheat bran (WB) and containing increasing contents of WPC Code F13 F14 F15 F16 Formula WB WB + WPC WB + WPC WB + WPC Flour (g) 408.0 356.0 308.0 262.0 Oat flakes (g) 272.0 236.0 204.0 172.0 Sugar (g) 250.0 236.0 222.0 208.0 Fats (g) 204.0 202.0 200.0 200.0 Emulsifiers (g) 8.4 8.4 8.4 8.4 Salt (g) 3.2 3.2 3.2 3.2 Whey protein — 68.0 134.0 198.0 concentrate (g) Wheat bran (g) 670.0 670.0 670.0 670.0 Water (g) 310.0 310.0 310.0 310.0 Baking powders (g) 30 30 30 30 TOTAL (g) 2155.6 2119.6 2089.6 2061.6 Dough moisture (%) 22.5%  22.5%  22.5%  22.5%  TDF (% in biscuit)  20%  20%  20%  20% WPC (% in biscuit)  0%  4%  8%  12%

[0147] The manufacturing process described in Example 2 was used. At the end of mixing, the dough temperature was of 29±2° C.

[0148] During and just after mixing, the dough “texture” and aspect were evaluated in order to assess dough machinability. [0149] Without WPC, no workable dough can be obtained at this hydration level. The dough is too powdery and is not suitable for rotary moulding. [0150] At 4% WPC, the dough is more cohesive but still has a low cohesiveness and a low stability, i.e. the texture of the dough evolves over time in the typical time scale of biscuit processing (1 hour). It is considered as non-workable but close to the acceptable domain. [0151] At 8% WPC, the dough was workable and slightly too cohesive. [0152] At 12% WPC, the dough was too sticky and not appropriate for forming using rotary moulding technology.

[0153] The same methodology was applied for all fibers described above, at 10% and 20% total dietary fiber content.

[0154] Table 8 summarizes the amount of WPC that needs to be added to obtain workable dough with the same hydration as the control one. This amount depends on the type of dietary fibers but as shown in table 8, whatever the amount and type of dietary fibers incorporated, there is a dosage of WPC that allows having the same hydration as the control dough.

TABLE-US-00008 TABLE 8 values of the native WPC by weight of the final biscuit required to obtain workable dough at the same dough hydration than the control dough. 10% of total 20% of total FIBRES fibres in the biscuit fibres in the biscuit Oat bran 5% WPC (±1%) Wheat bran 0.5% WPC (±0.2%)  5% WPC (±1%) Guar gum   3% WPC (±0.5%) 10% WPC (±1%)

[0155] Summary of Example 3

[0156] Biscuit dough was enriched in both fibers (soluble viscous or insoluble such as guar gum, oat bran and wheat bran) and native whey proteins. Fibers were added such as to obtain a total fibers content in the final biscuit of 10% and 20%. Native whey protein concentrates were incorporated in increasing amount, from 0.5% to 12%, and the impact of this addition on dough process ability was monitored for the different fibers.

[0157] It was found that for any given dough (fiber content and type), there was an optimum dosage of native whey protein concentrate at which it was possible to obtain a dough with the same hydration and process ability as the control dough. Below this dosage of WPC, the dough was too dry and not suitable for rotary moulding. Above this dosage of WPC, the dough was too sticky and cohesive, making it again not suitable for rotary moulding.

EXAMPLE 4

[0158] In this example, amount of fibers, native whey concentrate and added water were fixed. The different dough generated were evaluated at pilot scale for their technological behaviour and especially yield and processing stability.

[0159] Dough formulas were enriched in both fibers and native whey protein concentrates. Same dietary fibers as in the Example 3 (wheat bran, guar gum and oat bran) were incorporated in biscuit dough in order to reach 10% of 20% of total dietary fibers (including those from flour and flakes) in the finished product. Native whey protein concentrates were incorporated at relatively limited amount (vs other Examples) in replacement of flour and flakes, keeping a constant flour/flakes ratio of 1.5. Sugar and fat contents were adjusted to remain at a constant value of 15% each in the biscuit after baking. Total dough moisture was set at fixed values (20%, 22.5%, 25% and 28%) and processing ability was evaluated. The recipes of the dough enrich in WPC and oat bran, guar gum and wheat bran are respectively given in Tables 9, 10, 11.

TABLE-US-00009 TABLE 9 dough and biscuit composition using oat bran and native whey protein concentrate enrichment. Code F17 F18 F19 F20 F21 F22 F23 F24 F25 Formula Control OB OB + WPC OB OB + WPC OB OB OB + WPC OB Flour (g) 5628.0 4704.0 4284.0 4704.0 4368.0 4704.0 2688.0 1652.0 2688.0 Oat flakes (g) 3752.0 3136.0 2856.0 3136.0 2912.0 3136.0 1792.0 1092.0 1792.0 Sugar (g) 1624.0 1680.0 1596.0 1680.0 1596.0 1680.0 1792.0 1498.0 1792.0 Fats (g) 1358.0 1386.0 1400.0 1386.0 1400.0 1386.0 1442.0 1428.0 1442.0 Emulsifiers (g) 58.8 58.8 58.8 58.8 58.8 58.8 58.8 58.8 58.8 Salt (g) 22.4 22.4 22.4 22.4 22.4 22.4 22.4 22.4 22.4 WPC (g) — — 588.0 — 469.0 — — 1428.0 — Oat bran (g) — 1554.0 1638.0 1554.0 1638.0 1554.0 4970.0 5040.0 4970.0 Water (g) 1785.0 1568.0 1610.0 2030.0 2058.0 2520.0 2926.0 2926.0 3584.0 Baking 210.0 210.0 210.0 210.0 210.0 210.0 210.0 210.0 210.0 powders (g) TOTAL (g) 14438.2 14319.2 14263.2 14781.2 14732.2 15271.2 15901.2 15355.2 16559.2 Dough  20%   20%   20% 22.5% 22.5%   25%   25%   25%   28% moisture TDF (% in 5.2% 10.0% 10.0% 10.0% 10.0% 10.0% 20.0% 20.0% 20.0% biscuit) total proteins 8.7%  9.8% 13.1% 9.8% 12.5%  9.8% 12.0% 20.0% 12.0% (% in biscuit)

TABLE-US-00010 TABLE 10 dough and biscuit composition using guar gum and native whey protein concentrate enrichment. Code F17 F26 F27 F28 F29 F30 F31 F32 F33 F34 F35 Formula GG + GG + GG + GG + Control GG WPC GG WPC GG GG WPC GG WPC GG Flour (g) 5628.0 5124 4872 5124 4872 5124 4200.0 3402.0 4200.0 3402.0 4200.0 Oat flakes (g) 3752.0 3416 3248 3416 3248 3416 2800.0 2268.0 2800.0 2268.0 2800.0 Sugar (g) 1624.0 1624 1554 1624 1554 1624 1666.0 1442.0 1666.0 1442.0 1666.0 Fats (g) 1358.0 1386 1386 1386 1386 1386 1456.0 1456.0 1456.0 1456.0 1456.0 Emulsif (g) 58.8 58.8 58.8 58.8 58.8 58.8 58.8 58.8 58.8 58.8 58.8 Salt (g) 22.4 22.4 22.4 22.4 22.4 22.4 22.4 22.4 22.4 22.4 22.4 WPC (g) — — 343 — 343 — — 1148.0 — 1148.0 — Guar gum (g) — 784 812 784 812 784 2436.0 2478.0 2436.0 2478.0 2436.0 Water (g) 1785.0 1386 1400 1834 1848 2324 1862.0 1890.0 2366.0 2366.0 2982.0 Bak. powd. (g) 210.0 210.0 210.0 210.0 210.0 210.0 210.0 210.0 210.0 210.0 210.0 TOTAL (g) 14438.2 14011.2 13906.2 14459.2 14354.2 14949.2 14711.2 14375.2 15215.2 14851.2 15831.2 Dough  20%   20%   20% 22.5% 22.5%   25% 22.5% 22.5%   25%   25%   28% moisture TDF 5.2% 10.0% 10.0% 10.0% 10.0% 10.0% 20.0% 20.0% 20.0% 20.0% 20.0% (% in biscuit) Total prot. 8.7%  8.3% 10.2% 8.3% 10.2%  8.3% 7.3% 13.7%  7.3% 13.7%  7.3% (% in biscuit)

TABLE-US-00011 TABLE 11 dough and biscuit composition using wheat bran and native whey protein concentrate enrichment. Code F17 F36 F37 Formula Control WB WB + WPC Flour (g) 5628.0 4746.0 4746.0 Oat flakes (g) 3752.0 3164.0 3164.0 Sugar (g) 1624.0 1666.0 1666.0 Fats (g) 1358.0 1386.0 1414.0 Emulsifiers (g) 58.8 58.8 58.8 Salt (g) 22.4 22.4 22.4 Whey protein — — 119.0 concentrate (g) Wheat bran (g) — 1484.0 1512.0 Water (g) 1785.0 1960.0 1526.0 Baking powders (g) 210.0 210.0 210.0 TOTAL (g) 14438.2 14697.2 14438.2 Dough moisture  20% 22.5% 20.0% TDF (% in biscuit) 5.2% 10.0% 10.0% Total proteins (% in 8.7%  9.1%  9.8% biscuit)

[0160] The following manufacturing process was used. Processing parameters (mixing, rotation speed of the rotary moulding machine, baking profile, etc . . . ) were kept constant for all experiments.

[0161] Mixing was performed in a Perkins Guitlard horizontal drum mixer of 20 kg capacity and operating at speeds ranging from low to high. Incorporation of the ingredients was done manually as follows: [0162] a) Incorporate oil and emulsifiers in the mixer and blend the two for 1 minute at medium speed, [0163] b) Disperse the dietary fibers and the proteins (when added) and mix for 30 seconds at low speed and 4.5 minutes at high speed. [0164] c) Dissolve the sugars in the added water in order to obtain an homogeneous liquid (syrup-like) in which BCA (ammonium bicarbonate=baking powder) is dispersed, [0165] d) Add the rest of the powders—flour, salt and the other baking powders BCS (sodium bicarbonate) and SAPP (sodium acid pyrophosphate)—into the mixer [0166] e) Add the sugar solution and mix during 0.5 to 1 minute at medium speed. [0167] f) Add oat flakes and blend during 2 to 4 minutes at medium speed.

[0168] At the end of mixing, the dough temperature was of 23±1° C. The dough was then left at rest for 15 minutes, after which it was formed using a pilot scale R-Tech 300 mm rotary moulding machine. Each recipe was run over a 50 minutes period, during which the rotary moulding was operating during 2 minutes, followed by a stop of 5 minutes. This allowed a batch of 15 kg of dough to be run during almost 1 hour, which is the order of magnitude of industrial processing.

[0169] The biscuit were then baked using a Imaforni continuous oven and collected for analysis. The baked biscuits were then collected for each of the 2 minutes run period and analysed with respect to their aspect. The number-based proportion of acceptable product (without noticeable defects) vs unacceptable products (broken or incomplete products) was referred to as the yield (Equation below). The evolution of this proportion of acceptable products vs processing time was taken as an indicator of dough stability.

[00001]$\mathrm{Yield}\left(t\right)=100.Math.\frac{\mathrm{Mass}.Math..Math.\mathrm{of}.Math..Math.\mathrm{acceptable}.Math..Math.\mathrm{baked}.Math..Math.\mathrm{biscuits}.Math..Math.\left(i\right)}{\begin{array}{c}\mathrm{Mass}.Math..Math.\mathrm{of}.Math..Math.\mathrm{acceptable}.Math..Math.\mathrm{baked}.Math..Math.\mathrm{biscuits}.Math..Math.\left(t\right)+\\ \mathrm{Mass}.Math..Math.\mathrm{of}.Math..Math.\mathrm{unacceptable}.Math..Math.\mathrm{baked}.Math..Math.\mathrm{biscuits}.Math..Math.\left(t\right)\end{array}}$

[0170] For each of these experiments, the following parameters were extracted from the curves: [0171] The “average yield” over the 50 min processing period. The machinability was rated according to the average yield values: [0172] From 0 to 50% average yield: Bad technological behaviour [0173] From 50 to 75% average yield: Acceptable technological behaviour [0174] Above 75% average yield: Good technological behaviour  Note that because of the methodology used (regular stops of the rotary moulding machine after 2 minutes of run) the yield was intrinsically underestimated and should not be compared with yield obtained on an industrial line running continuously. [0175] A “stability time”, corresponding to the period during which the yield is of at least 75% of the maximum yield.

[0176] The average yield and stability time for the different formulas of Example 4 are given in Table 12 (formula with 10% dietary fibers in the finished product) and 13 (formula with 20% dietary fibers in the finished product). NB: OB=oat bran; GG=guar gum; WB=wheat bran; WPC=native whey protein concentrates.

[0177] Addition of insoluble or viscous dietary fibers dramatically decreases dough stability, as seen by the drop in average yield and stability time. This situation cannot completely be solved by increasing dough hydration, which is the typical correction that the man of the art would perform: for instance formula F22, enriched in oat bran, had a poorer performance than the control formula (F17) in spite of a 25% increase in moisture content (i.e. 25% for F22 vs 20% for F17).

[0178] Adding native whey protein concentrates allows correcting the impact of fiber enrichment. Both the average yield and dough stability are improved. For instance, adding native WPC to formula F22 (to give formula F21) gave dough of same performance as the Control dough and only a limited dough hydration increase (+12.5%).

[0179] Adding native WPC hence appears as a way to restore technological performance of high fibers dough, while contribution to obtain high fibers and high protein healthy biscuits (with limited sugar and fat content).

[0180] The biscuits dimensions are reported in Table 14.

TABLE-US-00012 TABLE 14 biscuits dimensions for dough with an acceptable or good machinability Difference of % Dough % TDF in % Average height vs Code moisture biscuits WPC Formula Height (mm) control (%) F17 20% 5.2%  0% Control 8.3 ± 0.2  0% F21 22.5%.sup.  10% 3.2%.sup.  OB + WPC 8.3 ± 0.1  0% F22 25% 10% 0% OB 7.4 ± 0.1 −11%  F29 22.5%.sup.  10% 2.4%.sup.  GG + WPC 7.8 ± 0.1 −6% F30 25% 10% 0% GG 7.2 ± 0.1 −13%  F36 22.5%.sup.  10% 0% WB 7.5 ± 0.1 −10%  F37 20% 10% 0.8%.sup.  WB + WPC 8.3 ± 0.1  0% F24 25% 20% 9.3%.sup.  OB + WPC 7.8 ± 0.1 −6% F25 28% 20% 0% OB 7.3 ± 0.1 −12%  F34 25% 20% 7.7%.sup.  GG + WPC 7.8 ± 0.1 −6% F35 28% 20% 0% GG 7.9 ± 0.1 −5%

[0181] Adding dietary fibers reduces the stack height of baked biscuit, which is a well-known issue in the prior art.

[0182] Adding WPC together with dietary fibers allow to counter-balance this negative effect of fibers and restore a stack height value close to that of the control biscuit (same height or less than 6% difference).

[0183] Summary of Example 4

[0184] Biscuit dough was enriched in both fibers (soluble viscous or insoluble such as guar gum, oat bran and wheat bran) and native whey proteins, similar to Example 3. Fibers were added such as to obtain a total fibers content in the final biscuit of 10% and 20%. Native whey protein concentrates were incorporated in increasing amount, from 0% to 9.3%. Dough moisture was set at fixed values (20%, 22.5%, 25% and 28%) and processing ability of the different dough was evaluated with a focus on stability and yield. For this purpose, a pilot scale rotary moulding line was operated by sequence of 2 minutes, followed by a stand-by of 5 minutes, during a total time of 50 minutes (resting time of 8 minutes followed by 6 running periods). The yield was evaluated visually for the different sequences by monitoring the proportion of well-designed biscuits vs incomplete or broken ones after baking. As a reference, the control dough (without protein and fibers added) had a moisture content of 22.5% and a good yield (>75%).

[0185] It was found that insoluble or viscous soluble dietary fibers strongly decrease dough stability and yield. Increasing hydration partly restored processing ability but usually for a limited period of time, after which yield dramatically dropped. This situation was counter-balanced by adding native whey protein concentrates, at a dosage depending on fiber type and content. The yield improvement obtained by adding this protein was higher than that obtained by increasing hydration alone.

[0186] Incorporation of dietary fibers also reduced the stack height of baked biscuit, which is well known in the prior art. Adding native whey protein concentrates together with dietary fibers allowed to counter-balance this negative effect of fibers and restore a stack height value close or even above that of the control biscuit.

[0187] Although preferred embodiments of the invention have been described herein in detail, it will be understood by those skilled in the art that variations may be made thereto without departing from the scope of the invention or of the appended claims.