Healthy layered cookie

Abstract

The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender Farinograph.

Claims

1. A method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein a slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured according to NF-ISO-5530-1.

2. The method of claim 1, wherein the layered cookie is a sandwich cookie comprising a further biscuit and wherein the biscuits sandwich the filling.

3. The method of claim 1, wherein the layered cookie has a slowly available glucose value of at least 15.0 g/100 g of layered cookie.

4. The method of claim 1, wherein the refined cereal flour comprises a refined wheat flour.

5. The method of claim 4, wherein the wheat flour is selected from soft wheat flour, wheat flour with low damaged starch and thermally treated wheat flour and combinations of two or more thereof.

6. The method according to claim 1, wherein the moulding is rotary moulding.

7. The method of claim 6, wherein rotary moulding is performed with a rotary moulder comprising: a moulding cylinder and a grooved cylinder for shaping the dough into the biscuits the moulding cylinder receiving the dough and the grooved cylinder with grooves of 5 to 15 mm, pressing the dough in the moulding cylinder; and optionally a hopper playing the role of a funnel for feeding the moulding and grooved cylinders; and/or a demoulding belt for demoulding the biscuits; wherein the difference of speed between the grooved cylinder and the moulding cylinder is preferably maintained under 10%.

8. The method of claim 7, wherein the rotary moulder further comprises a humidification system for the demoulding belt.

9. A ready-to-eat layered cookie obtainable by the method of claim 1, comprising a biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %.

10. The layered cookie of claim 9, wherein the layered cookie is a sandwich cookie comprising a further biscuit part and wherein the biscuits sandwich the filling.

11. The layered cookie of claim 10, further comprising at least 30 wt % total starch over the total weight of the layered cookie.

12. The layered cookie of claim 9, wherein the layered cookie has a slowly available glucose value of at least 15.0 g/100 g of layered cookie.

13. The layered cookie of claim 9, containing 12 wt % to 20 wt % fat and/or containing 20 wt % to 32 wt % sugar.

14. The layered cookie of claim 9, wherein the biscuit contains 5 wt % to 30 wt % fat over the total weight of the biscuit and/or 10 wt % to 25 wt % sugar relative to the total weight of the biscuit.

15. The layered cookie of claim 9, wherein the filling contributes to 10 wt % to 40 wt % of the layered cookie.

16. The layered cookie of claim 9, wherein the filling has between 2.0 wt % to 40.0 wt % of non-gelatinised added starch relative to the weight of the filling.

17. The layered cookie of claim 9 containing 2 wt % to 15 wt % over the total weight of the sandwich cookie, of solid pieces, wherein the solid pieces do not increase SAG content.

18. The method of claim 1, wherein the filling contributes to 10 wt % to 40 wt % of the layered cookie.

Description

(1) The disclosure will now be described in relation to the figures, provided by way of non-limiting example, in which:

(2) FIG. 1 is a flowchart showing the different steps of the preferred embodiment of method of the disclosure;

(3) FIG. 2 is a schematic representation of a rotary moulder as used for the method of the disclosure;

(4) FIG. 3 is a schematic representation of a filling-over-biscuit cookie obtainable from the method of the disclosure; and

(5) FIG. 4 is a schematic representation of a sandwich cookie obtainable from the method of the disclosure.

(6) As a key to FIG. 1: E1: Mixing the ingredients into a dough E2: Resting the dough E3: Rotary moulding the dough into biscuits E4: Glazing the biscuits E5: Baking the biscuits E6: Cooling the biscuits E7: Depositing filing on one biscuit E8: Assembling the layered cookie E9: Cooling the layered cookie E10: Packaging the layered cookie

(7) The disclosure will now be described in relation to the following non-limiting examples.

EXAMPLE 1

(8) The sandwich cookie has the following composition (in percentage of the final cookie):

(9) TABLE-US-00002 dough ingredients 87.12 wt % glazing ingredients 3.02 wt % filling ingredients 28.00 wt % water removal 18.14 wt % total 100 wt %

(10) More particularly, the biscuits of the sandwich cookie are produced from dough formed with the following recipes:

(11) TABLE-US-00003 Ingredient Wt % in dough Wt % in Biscuit Refined soft wheat flour 48.7 49.4 sugar 16.0 18.9 wholegrain cereal flour (rye, barley, 3.6 3.7 spelt) wheat bran and wheat germ 2.4 2.6 oat flakes 10.5 11.0 FAT 10.1 11.9 ADDED WATER 6.8 1.0 Flavouring powder 0.33 0.39 Emulsifier 0.12 0.14 Salt 0.21 0.25 Leavening agents 0.74 0.17 Vitamin and mineral lend 0.50 0.59 Total 100.00 100.00 Relative total wt % after baking 84.8
(Amounts are expressed in percentage with respect to the weight of, respectively, final biscuit and unbaked dough)

(12) The refined soft wheat flour used in example 1 has a water absorption value as measured with Brabender Farinograph of 53-54%.

(13) The ingredients of the dough are mixed together in a horizontal mixer until the dough gets a homogenised consistency. Then the dough is rested. After resting, the dough is fed into the hopper of the rotary moulder for forming the biscuits. The dough is fed so that the moulding and grooved cylinders of the rotary moulder are nearly visible. The speed differential of the moulding and grooved cylinder is kept below 10%. The biscuits are then glazed with a glazing that comprises (in weight percentage of the final biscuit):

(14) TABLE-US-00004 water 2.68 wt % skimmed milk powder 0.27 wt % refined sugar powder 0.07 wt % total 3.02 wt %.

(15) After glazing the biscuits are driven to the oven for baking for about 6 min. During baking the temperature of the dough remains under 160 C. and the water content decreases until it reaches 1%.

(16) When the biscuits are taken out from the oven, they are allowed to cool down on open belts until the temperature of the biscuits is below 33 C.

(17) The biscuits are then assembled with a filling to form sandwich cookies. The filling has the following composition:

(18) TABLE-US-00005 sugar 14.26 wt % wheat starch 1.93 wt % emulsifier 0.08 wt % flavouring agent 0.04 wt % cocoa powder 4.31 wt % fat 7.38 wt % total 28.00 wt %..sup.

(19) The sandwich cookie has 18.08 wt % fat and 26.5 wt % sugar. Fat represents 35.7% of the total caloric value of the sandwich cookie, while carbohydrate represents 57% and more precisely, sugar represents 23%. The sandwich cookie has a SDS/(RDS+SDS) ratio of 39.95% and 16.5 g SAG/100 g sandwich cookie.

COMPARATIVE EXAMPLE 1

(20) The sandwich cookie for the comparative example 1 has the following composition (in percentage of the final cookie):

(21) TABLE-US-00006 dough ingredients 87.30 wt % glazing ingredients 3.02 wt % filling ingredients 28.00 wt % water removal 18.32 wt % total 100 wt %

(22) More particularly, the biscuits of the sandwich cookie are produced from dough formed with the following recipes:

(23) TABLE-US-00007 Ingredient Wt % in dough Wt % in Biscuit Wheat flour 47.5 49.7 sugar 15.5 18.9 wholegrain cereal flour (rye, barley, 3.5 3.7 spelt) wheat bran and wheat germ 2.1 2.3 oat flakes 10.2 11.0 FAT 9.8 11.9 ADDED WATER 9.7 1.0 Flavouring powder 0.32 0.39 Emulsifier 0.12 0.15 Salt 0.18 0.22 Leavening agents 0.72 0.18 Vitamin and mineral lend 0.48 0.58 Total 100.00 100.00 Relative total wt % after baking 82.1
(Amounts are expressed in percentage with respect to the weight of, respectively, final biscuit and unbaked dough)

(24) The amount of the various ingredients is actually the same as in example 1, only more water is added into the dough, thus changing the percentage for all ingredients. Another difference is the use of refined wheat flour in example 1, whereas in the comparative example 1, conventional soft wheat flour is used. This soft wheat flour has a water absorption value as measured with Brabender Farinograph of 58-59%.

(25) The ingredients of the dough are mixed together in a horizontal mixer until the dough gets a homogenised consistency. Then the dough is rested. After resting, the dough is fed into the hopper of a ordinary rotary moulder for forming the biscuits. The speed differential of the moulding and grooved cylinder is kept below 10%. The biscuits are then glazed with a glazing that comprises (in weight percentage of the final biscuit):

(26) TABLE-US-00008 water 2.68 wt % skimmed milk powder 0.27 wt % refined sugar powder 0.07 wt % total 3.02 wt %.

(27) After glazing the biscuits are driven to the oven for baking for about 6 min. During baking the temperature of the dough remains under 160 C. and the water content decreases until it reaches 1%.

(28) When the biscuits are taken out from the oven, they are allowed to cool down on open belts until the temperature of the biscuits is below 33 C.

(29) The biscuits are then assembled with a filling to form sandwich cookies. The filling has the following composition:

(30) TABLE-US-00009 sugar 14.26 wt % wheat starch 1.93 wt % emulsifier 0.08 wt % flavouring agent 0.04 wt % cocoa powder 4.31 wt % fat 7.38 wt % total 28.00 wt %.

(31) This sandwich cookie has 29.7% SDS/(RDS+SDS) and 12.5 g/100 g sandwich cookie of SAG. Thus, SAG content for this sandwich cookie is much less than 15 g/100 g sandwich cookie. This shows that the change in dough recipe and in use of a different rotary moulder result in sandwich cookies with better SAG content.

(32) Also, use of refined wheat flour in example 1 enables diminution of added water content in the dough down to less than 8 wt % of the dough. It is believed that this makes it possible to better protect the starch from gelatinisation and therefore preserve a high amount of SDS.

EXAMPLE 2

(33) The sandwich cookie has the following composition (in percentage of the final cookie):

(34) TABLE-US-00010 dough ingredients 87.60 wt % glazing ingredients 3.01 wt % filling ingredients 28.00 wt % water removal 18.62 wt % total 100 wt %

(35) More particularly, the biscuits of the sandwich cookie are produced from dough formed with the following recipes:

(36) TABLE-US-00011 Ingredient Wt % in dough Wt % in Biscuit refined soft wheat flour 48.7 49.6 sugar 15.9 18.9 wholegrain cereal flour (rye, barley, 3.6 3.6 spelt) wheat bran and wheat germ 2.4 2.6 oat flakes 10.4 11.0 FAT 10.1 11.9 ADDED WATER 7.2 1.0 Flavouring powder 0.33 0.39 Emulsifier 0.12 0.14 Salt 0.21 0.25 Leavening agents 0.76 0.18 Vitamin and mineral lend 0.37 0.44 Total 100.00 100.00 Relative total wt % after baking 84.4
(Amounts are expressed in percentage with respect to the weight of, respectively, final biscuit and unbaked dough.)

(37) The refined soft wheat flour used in example 2 has a water absorption value as measured with Brabender Farinograph of 53-54%.

(38) The ingredients of the dough are mixed together in a horizontal mixer until the dough gets a homogenised consistency. Then the dough is rested. After resting, the dough is fed into the hopper of the rotary moulder for forming the biscuits.

(39) The dough is fed so that the moulding and grooved cylinders of the rotary moulder are nearly visible. The speed differential of the moulding and grooved cylinder is kept below 10%. The biscuits are then glazed with a glazing that comprises (in weight percentage of the final biscuit):

(40) TABLE-US-00012 water 2.68 wt % skimmed milk powder 0.27 wt % refined sugar powder 0.07 wt % total 3.01 wt %.

(41) After glazing the biscuits are driven to the oven for baking for about 6 min. During baking the temperature of the dough remains under 160 C. and the water content decreases until it reaches 1%.

(42) When the biscuits are taken out from the oven, they are allowed to cool down on open belts until the temperature of the biscuits is below 33 C.

(43) The biscuits are then assembled with a filling to form sandwich cookies. The filling has the following composition:

(44) TABLE-US-00013 dairy derivatives (whey, yoghurt) 4.48 wt % wheat starch 5.60 wt % sugar 10.07 wt % emulsifier 0.07 wt % flavouring agent (yoghurt) 0.06 wt % acidifying agent 0.02 wt % fat 7.70 wt % total 28.00 wt %.

(45) The sandwich cookie has 17.62 wt % fat and 28.3 wt % sugar. Fat represents 34.8% of the total caloric value of the sandwich cookie, while carbohydrate represents 59% and more precisely, sugar represents 25%. The sandwich cookie has a SDS/(RDS+SDS) ratio of 43.38% and 19 g SAG/100 g sandwich cookie.

COMPARATIVE EXAMPLE 2

(46) The sandwich cookie for the comparative example 1 has the following composition (in percentage of the final cookie):

(47) TABLE-US-00014 dough ingredients 87.80 wt % glazing ingredients 3.01 wt % filling ingredients 28.00 wt % water removal 18.81 wt % total 100 wt %

(48) More particularly, the biscuits of the sandwich cookie are produced from dough formed with the following recipes:

(49) TABLE-US-00015 Ingredient Wt % in dough Wt % in Biscuit wheat flour 46.8 49.4 sugar 15.4 18.9 wholegrain cereal flour (rye, barley, 3.5 3.6 spelt) wheat bran and wheat germ 2.3 2.6 oat flakes 10.1 11.0 FAT (vegetable fat) 9.7 11.9 ADDED WATER 10.2 1.0 Flavouring powder (yoghurt) 0.31 0.38 Emulsifier 0.12 0.15 Salt 0.20 0.25 Leavening agents 1.02 0.25 Vitamin and mineral lend 0.36 0.44 Total 100.00 100.00 Relative total wt % after baking 81.8
(Amounts are expressed in percentage with respect to the weight of, respectively, final biscuit and unbaked dough.)

(50) The amount of the various ingredients is actually the same as in example 2, only more water is added into the dough, thus changing the percentage for all ingredients. Another difference is the use of refined wheat flour in example 2, whereas in the comparative example 2, conventional soft wheat flour is used. This soft wheat flour has a water absorption value as measured with Brabender Farinograph of 58-59%.

(51) The ingredients of the dough are mixed together in a horizontal mixer until the dough gets a homogenised consistency. Then the dough is rested. After resting, the dough is fed into the hopper of a ordinary rotary moulder for forming the biscuits. The speed differential of the moulding and grooved cylinders is kept below 10%. The biscuits are then glazed with a glazing that comprises (in weight percentage of the final biscuit):

(52) TABLE-US-00016 water 2.68 wt % skimmed milk powder 0.27 wt % refined sugar powder 0.07 wt % total 3.01 wt %.

(53) After glazing the biscuits are driven to the oven for baking for about 6 min. During baking the temperature of the dough remains under 160 C. and the water content decreases until it reaches 1%.

(54) When the biscuits are taken out from the oven, they are allowed to cool down on open belts until the temperature of the biscuits is below 33 C.

(55) The biscuits are then assembled with a filling to form sandwich cookies. The filling has the following composition:

(56) TABLE-US-00017 dairy derivatives (whey, yoghurt) 4.48 wt % wheat starch 5.60 wt % sugar 10.07 wt % emulsifier 0.07 wt % flavouring agent (yoghurt) 0.06 wt % acidifying agent 0.02 wt % fat 7.70 wt % total 28.00 wt %.

(57) This sandwich cookie has 28.5% SDS/(RDS+SDS) and 12.3 g/100 g sandwich cookie of SAG. Thus, SAG content for this sandwich cookie is much less than 15 g/100 g sandwich cookie. This shows again that the change in dough recipe and in use of a different rotary moulder result in sandwich cookies with better SAG content.

(58) Also, use of refined wheat flour in example 1 enables diminution of added water content in the dough down to less than 8 wt % of the dough. It is believed that this makes it possible to better protect the starch from gelatinisation and therefore preserve a high amount of SDS.

EXAMPLE 3

(59) The sandwich cookie has the following composition (in percentage of the final cookie):

(60) TABLE-US-00018 dough ingredients 90.39 wt % glazing ingredients 1.90 wt % filling ingredients 27.00 wt % water removal 19.29 wt % total 100 wt %

(61) More particularly, the biscuits of the sandwich cookie are produced from dough formed with the following recipes:

(62) TABLE-US-00019 Ingredient Wt % in dough Wt % in Biscuit refined soft wheat flour 49.5 50.9 sugar 13.9 16.7 wholegrain cereal flour (rye, barley, 5.8 5.9 spelt) wheat bran and wheat germ 2.0 2.2 oat flakes 7.8 8.3 FAT (vegetable fat) 11.0 13.2 ADDED WATER 7.8 1.1 Flavouring powder (yoghurt) 0.23 0.27 Emulsifier 0.29 0.35 Salt 0.20 0.24 Leavening agents 0.75 0.18 Vitamin and mineral lend 0.55 0.66 Total 100.00 100.00 Relative total wt % after baking 83.7
(Amounts are expressed in percentage with respect to the weight of, respectively, final biscuit and unbaked dough)

(63) The water absorption value measured by Brabender Farinograph of the refined wheat flour is 53-54%.

(64) The ingredients of the dough are mixed together in a horizontal mixer until the dough gets a homogenised consistency. Then the dough is rested. After resting, the dough is fed into the hopper of the rotary moulder for forming the biscuits. The dough is fed so that the moulding and grooved cylinders of the rotary moulder are nearly visible. The speed differential of the moulding and grooved cylinder is kept below 10%. The biscuits are then glazed with a glazing that comprises (in weight percentage of the final biscuit):

(65) TABLE-US-00020 water 1.69 wt % skimmed milk powder 0.17 wt % refined sugar powder 0.04 wt % total 1.90 wt %.

(66) After glazing the biscuits are driven to the oven for baking for about 7 min. During baking the temperature of the dough remains under 160 C. and the water content decreases until it reaches 1.1%.

(67) When the biscuits are taken out from the oven, they are allowed to cool down on open belts until the temperature of the biscuits is below 33 C.

(68) The biscuits are then assembled with a filling to form sandwich cookies. The filling has the following composition:

(69) TABLE-US-00021 sugar 16.47 wt % moisturising agent 6.75 wt % vegetable fat 1.62 wt % fruit concentrate 1.35 wt % gums 0.27 wt % acidity regulator 0.38 wt % emulsifier 0.11 wt % flavouring agent (mixed berry) 0.05 wt % total 27.00 wt %.

(70) The sandwich cookie has 12.05 wt % fat and 29.3 wt % sugar. Fat represents 26% of the total caloric value of the sandwich cookie, while carbohydrate represents 68% and more precisely, sugar represents 27.7%. The sandwich cookie has a SDS/(RDS+SDS) ratio of 35.07% and 15.5 g SAG/100 g sandwich cookie.

(71) Unless otherwise stated, the percentage values recited herein are by weight and, where appropriate, by weight of the final biscuit.

(72) Although preferred embodiments of the disclosure 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 disclosure or of the appended claims.