METHOD FOR THE MANUFACTURE OF A BAKED COMESTIBLE

Abstract

The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pretreatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120 C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/2 wt %, relative to the weight of the flour, of the initial value.

Claims

1. A method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pre-treatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120 C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/2 wt %, relative to the weight of the flour, of the initial value.

2. The method according to claim 1, wherein the baked comestible product is a soft cake.

3. The method according to claim 2, wherein the soft cake has a water activity (Aw) of from 0.65 to 0.85.

4. The method according to claim 1, wherein the moisture content of the flour is increased to a value of from 18 to 22 wt %, preferably about 20 wt %.

5. The method according to claim 1, wherein the moisture content of the flour is increased by adding water to the flour in a sealed vessel and allowing the flour and water to equilibrate.

6. The method according to claim 1, wherein the method further comprises milling the pre-treated flour.

7. The method according to claim 1, wherein the flour is heated to a temperature of about 100 C.

8. The method according to claim 1, wherein the flour is heated for a period of from 3 to 48 hours, preferably 6 to 24 hours.

9. The method according to claim 1, wherein at least 50 wt % of a total flour content in the dough is the pre-treated flour, preferably at least 75 wt % and most preferably the total flour content in the dough is substantially entirely pre-treated flour.

10. The method according to claim 1 wherein the pre-treated flour comprises wholegrain flour, preferably in an amount of from 30 to 100 wt % by weight of a total flour content in the dough.

11. The method according to claim 1, wherein the pre-treated flour comprises rice flour and/or wheat flour, and preferably consists thereof.

12. The method according to claim 1, wherein the baked comestible product has a slowly digestible starch content of at least l0 wt %, preferably at least 15 wt %.

13. A baked comestible product obtainable according to the method of claims 1, comprising a continuous bakery portion and, optionally, one or more inclusions, wherein the continuous bakery portion has a total starch content comprising a slowly-digestible starch content (SDS), wherein the SDS is at least l0 wt % by weight of the product.

14. The baked comestible product of claim 13, comprising from 5 to 20 wt % fat; and/or less than 30 wt % sugar.

15. Use of a pre-treated flour in a dough to increase the slowly digestible starch (SDS) content of a baked comestible product, preferably a soft cake, wherein the pre-treatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120 C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/2 wt %, relative to the weight of the flour, of the initial value.

Description

FIGURES

[0075] The present disclosure will be described in relation to the following non-limiting figures, in which:

[0076] FIG. 1 is a flow chart of the steps in accordance with the method disclosed herein.

[0077] In this flow chart, the steps are as-follows: [0078] AProviding a flour having a starting (conventional) particle size and starting (conventional) moisture; [0079] BAdjusting the flour moisture by adding water to the flour in a sealed container and allowing equilibration; [0080] CPlacing the container in oven and baking; [0081] DMilling the flour back to the original particle size; [0082] EDrying the flour down to a moisture level close to the original.

EXAMPLES

[0083] The invention will now be described further in relation to the following non-limiting examples.

[0084] Flour for use in the following trials was prepared using the HMT flour process discussed herein. The steps in the HMT process were as follows: [0085] 1. Flour was provided (with certain % moisture (Variable 0) and particle size distribution) [0086] 2. Adjust moisture (Variable 1). Seal container and equilibrate. [0087] 3. Place container in oven at a certain temperature (Variable 2) for a set period of time (Variable 3). [0088] 4. Open container, and mill flour back to the original particle size if needed. [0089] 5. Dry flour down to a moisture level close to the original [0090] 6. Use the flour to make bakery products and measure starch digestibility.

Example 1

[0091] This example demonstrates that the use of HMT flour is relevant only on soft cake products, and not on so-called moist products and crunchy biscuits:

[0092] The texture of a bakery product is mainly driven by the moisture and the water activity of the bakery product. Three different kinds of bakery products were tested and the recipes are provided below. One product was prepared in each of the following three categories: crunchy biscuit, moist product and soft cake.

TABLE-US-00001 Crunchy Biscuit Moist Product Soft cake Water Activity Less than 0.1-0.4 0.4-0.65 0.65-0.85 Moisture 0.5%-5.0% 5.0%-13.0% 13%-25%

[0093] The flour used in this example was a refined wheat flour. The HMT conditions were as follows:

TABLE-US-00002 Before HMT Heat Moisture Treatment Variable 0 Variable 1 Variable 2 Variable 3 Flour Moisture Flour Heating Heating Flour before Treatment Moisture Temperature Time Control (no 13% Na Na Na treatment) HMT Flour 13% 20% 100 C. 16 h Trial

[0094] The flour granulometry (d(0.5) values) were: 1) Control: 32 m; and 2) HMT Flour trial (after treatment): 89 m

[0095] The particle size is the median particle size by volume, and is measured in particular by laser diffraction with a Malvern Mastersizer 2000 apparatus combined with a SCIROCCO auto-sampler. The apparatus measures the volume occupied by each particle. As the particles are not strictly spherical, the apparatus approximates an equivalent sphere acting in the same manner as the particle considered. This is the most common laser diffraction particle size measurement.

[0096] The following table shows the SDS of the refined wheat flour before and after HMT treatment:

TABLE-US-00003 SDS Control (no treatment) 50.1%-50.8% HMT flour trial 44.0%-44.2%

[0097] The SDS value of the HMT flour is below the SDS value of the Control. This shows that it was not obvious to use the HMT flour in a trial in order to increase the SDS value of a soft cake.

1. Soft Cake

[0098]

TABLE-US-00004 Control HMT Flour Trial % in dough Refined HMT Refined wheat flour 36.30 Wheat Flour (Moisture: 20% - Heating: 100 C. - Heating time: 16 hours) Starch 6.35 Wheat Bran & germ 0.90 Sugar 15.43 Leavening Agents 0.55 Salt 0.17 Flavouring 0.05 Polydextrose 6.35 Glycerin 5.71 Water 5.90 Eggs 12.41 Oil & Emulsifiers 9.88 Total before baking 100.00

[0099] The baked dough products were prepared with the compositions described above, according to the following steps: [0100] The dry ingredients were introduced into a Hobart mixer equipped with a leaf-type mixer, then mixed for 2 minutes at speed 1, corresponding to a planetary movement of 48 rpm. [0101] The liquids were added to the mixer, mixed for 1 minute 30 seconds at speed 1, then mixed again for 1 minute 30 seconds at speed 2, corresponding to a planetary movement of 88 rpm. [0102] The oil and emulsifiers were added to the mixture obtained above and kept under agitation at speed 2 for 1 minute and 30 seconds. [0103] The dough obtained was allowed to rest for at least 30 minutes. [0104] Using a pastry bag, the dough obtained above was piped into molds, each having a capacity of 35 grams. [0105] The molds were placed in a Polin oven at 170 C. for 11 minutes.

[0106] The characteristics of the baked soft cake are summarised below:

TABLE-US-00005 Control HMT Flour Trial Moisture 16.2% 15.9% Water Activity 0.71 0.70 SDS 4.9% 11.1%

[0107] This shows that the use of a HMT Refined wheat flour (Moisture: 20%Heating: 100 C.Heating time: 16 hours) in a soft cake allows a strong increase (+126%) in the SDS value compared to the Control.

2. Moist Product

[0108]

TABLE-US-00006 Control HMT Flour Trial % in dough Refined HMT Refined wheat flour 24.2 Wheat Flour (Moisture: 20% - Heating: 100 C. - Heating time: 16 hours) Sugars, inulin and polyols 22.2 Buckwheat grits 14.6 Oil & Emulsifiers 11.1 Water 8.3 Starch 5.9 Cereal Crisps 5.0 Glycerin 4.5 Barley and spelt flours 2.0 Flakes 1.0 Leavening agent 0.4 Salt 0.3 Flavouring 0.3 Wheat bran & germ 0.2 Total before baking 100.0

[0109] The dough was prepared by mixing all ingredients in a planetary mixer (Hobart) using the following sequence:

TABLE-US-00007 Speed Time (min) 1/Liquids 1 1 2/Powders 2 2 3/Cereals 1 2 4/Inclusions 1 1

[0110] After a resting time of at least 30 minutes the dough was formed using a wire cut equipment. Pieces of 50 grams were then produced and baked at 180 C. for 8 minutes and 30 seconds in a Polin oven.

[0111] The characteristics of the Baked Moist product are set out in the table below:

TABLE-US-00008 Control HMT Flour Trial Moisture 10.9% 10.3% Water Activity 0.59 0.58 SDS 17.4% 17.3%

[0112] This demonstrates that the use of a HMT Refined wheat flour (Moisture: 20%Heating: 100 C.Heating time: 16 hours) in a so-called moist product does not allow an increase in the SDS value versus the Control.

3. Crunchy Biscuit

[0113]

TABLE-US-00009 HMT Flour Trial (Moisture: 20% - Heating: 100 C. - Ingredients Control Heating time: 16 hours) Refined wheat Flour 36.40% 36.20% Sugar 21.10% 21.10% Oil 11.40% 11.40% Water 9.40% 9.60% Flakes 6.80% 6.80% Whole rye flour 3.30% 3.30% Whole barley flour 3.30% 3.30% Wheat bran 3.30% 3.30% Cocoa powder 3.30% 3.30% Leavening agents 1.20% 1.20% Salt 0.30% 0.30% Emulsifier 0.20% 0.20% Total before baking 100.00% 100.00%

[0114] The ingredients of the dough were mixed together in a horizontal mixer until the dough gets a homogenized consistency. Then the dough was rested for 30 minutes. After resting, the dough was fed into the hopper of the rotary moulder for forming the biscuits which were baked at 180 C. for about 7 minutes.

[0115] The characteristics of the baked Crunchy biscuit product are set out in the table below:

TABLE-US-00010 Control HMT Flour Trial Moisture 1.9% 1.5% Water Activity Less than 0.1 Less than 0.1 SDS 21.5% 20.6%

[0116] This demonstrates that the use of a HMT Refined wheat flour (Moisture: 20%Heating: 100 C.Heating time: 16 hours) in a crunchy biscuit does not allow an increase in the SDS value compared to the Control.

Example 2

[0117] This example shows that the use of an HMT process on a Whole Brown Rice Flour allows the provision of a soft cake having a Slowly Digestible Starch above 15%. This is much higher than has previously be achieved in such a product.

[0118] The flour in this trial was Whole Brown Rice Flour. The HMT flour conditions were:

TABLE-US-00011 Before HMT Heat Moisture Treatment Variable 0 Variable 1 Variable 2 Variable 3 Flour Moisture Flour Heating Heating Flour before Treatment Moisture Temperature Time Control (no 11.7% Na Na Na treatment) HMT Flour 11.7% 20% 100 C. 16 h Trial

1. Soft Cake:

[0119]

TABLE-US-00012 Control HMT Flour Trial % in dough Whole Brown HMT Whole Brown Rice Flour 36.30 Rice Flour (Moisture: 20% - Heating: 100 C. - Heating time: 16 hours) Starch 6.35 Wheat Bran & germ 0.90 Sugar 15.43 Leavening Agents 0.55 Salt 0.17 Flavouring 0.05 Polydextrose 6.35 Glycerin 5.71 Water 5.90 Eggs 12.41 Oil & Emulsifiers 9.88 Total before baking 100.00

[0120] Baked dough products were prepared with the compositions described above, according to the following steps: [0121] The dry ingredients were introduced into a Hobart mixer equipped with a leaf-type mixer, then mixed for 2 minutes at speed 1, corresponding to a planetary movement of 48 rpm. [0122] The liquids were added to the mixer, mixed for 1 minute 30 seconds at speed 1, then mixed again for 1 minute 30 seconds at speed 2, corresponding to a planetary movement of 88 rpm. [0123] The oil and emulsifiers were added to the mixture obtained above and kept under agitation at speed 2 for 1 minute and 30 seconds. [0124] The dough obtained was allowed to rest for at least 30 minutes. [0125] Using a pastry bag, the dough obtained above was piped into molds, each having a capacity of 35 grams. [0126] The molds were placed in a Polin oven at 170 C. for 11 minutes.

[0127] The baked Soft Cake characteristics are shown in the table below:

TABLE-US-00013 Control HMT Flour Trial Moisture 15.4% 15.9% Water Activity 0.7 0.7 SDS 13.4% 16.5%

[0128] This shows that the use of a HMT Refined Whole Brown Rice flour (Moisture: 20%Heating: 100 C.Heating time: 16 hours) in a soft cake allows an SDS value above 15%.

Example 3

[0129] This example shows the impact of treatment time of HMT flour settings on SDS content in soft cake by kind of flour.

[0130] The formula used was the same as in Example 2 above. The only differences relate to the kind of flour used.

TABLE-US-00014 Heat Moisture Treatment Setting SDS in Heating baked soft Flour Moisture temperature Heating time cake (%) Refined 20% 100 C. 16 h 11.1 Wheat Flour 20% 100 C. 6 h 10.5 20% 100 C. 1 h 6.8 Control 4.9 (Refined Wheat) Whole 20% 100 C. 24 h 8.3 Wheat Flour 20% 100 C. 16 h 9.8 20% 100 C. 6 h 8.3 20% 100 C. 1 h 5.4 Control 5.1 (Whole Wheat) Whole 20% 100 C. 16 h 16.5 Brown Rice 20% 100 C. 6 h 17.1 Flour 20% 100 C. 1 h 16.3 Control 13.4 (Whole Brown Rice)

[0131] For all of the above flour types, the use of an HMT process allows the provision of a higher SDS content. In particular, the provision of at least 6 hours of treatment gives high SDS when treating all flour types.

[0132] For refined wheat flour, a heating time between 6 and 16 hours to obtain the HMT flour has no impact on the SDS value. 1-hour treatment decreases the SDS value.

[0133] For whole Wheat Flour, a heating time between 6 and 24 hours to obtain the HMT flour has no impact on the SDS value. 1-hour treatment decreases the SDS value.

[0134] For whole Brown Rice Flour, a heating time between 1 and 16 hours to obtain the HMT flour have no impact on the SDS value.

Example 4

[0135] This example shows the on impact of heating temperature and moisture level of HMT flour settings on SDS content in a soft cake using whole brown rice. The recipe is as set out in the examples above.

TABLE-US-00015 Heat Moisture Treatment Setting SDS in Heating Heating baked soft Flour Moisture temperature time cake (%) Whole 20% 100 C. 6 h 17.1 Brown Rice 12% 120 C. 6 h 17.0 Flour

[0136] For 6-hours heating time, the SDS value was the same in a soft cake with a HMT flour having a moisture between 12% and 20% and a heating temperature between 100 C. and 120 C.

[0137] Unless otherwise stated, all percentages herein are by weight.

[0138] 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.