BAKERY PRODUCT

Abstract

The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.

Claims

1: A soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.

2: A soft bakery product according to claim 1, wherein the soft bakery product has a SAG content of from 15 to 40 wt %.

3: A soft bakery product according to claim 1, wherein the soft bakery product comprises 0.5 to 12 wt % maltitol.

4: A soft bakery product according to claim 1, wherein the maltitol is present in the dough-based, baked portion, and preferably wherein the maltitol is not present in the optional coating and/or the optional filling.

5: A soft bakery product according to claim 1, wherein the soft bakery product has a weight ratio of sugars to maltitol of from 1:1 to 30:1, preferably from 2:1 to 20:1.

6: A soft bakery product according to claim 1, wherein the soft bakery product has a shelf life of at least 3 months at 20 C.

7: A soft bakery product according to claim 1, wherein the soft bakery product comprises from 5 to 30 wt % sugars.

8: A soft bakery product according to claim 1, wherein the soft bakery product comprises cereals in an amount of at least 40 wt %.

9: A soft bakery product according to claim 1, wherein the soft bakery product comprises a filling and/or a coating.

10: A soft bakery product according to claim 1, wherein the soft bakery product has a moisture level of 5 to 18 wt %, preferably 5 to 12 wt % by weight of the soft bakery product.

11: A method of producing a soft bakery product according to claim 1, the method comprising: (i) forming a dough piece; and (ii) baking the dough piece in an oven to form the soft bakery product.

12: A method according to claim 11, wherein the dough contains less than 15 wt % added water, preferably less than 10 wt % added water.

13: A method according to claim 11, wherein the method further comprises packaging the soft bakery product.

Description

FIGURES

[0062] The present disclosure will be described in relation to the following non-limiting FIGURES, in which:

[0063] FIG. 1 is a flow chart of the steps in accordance with the method disclosed herein.

[0064] In particular, FIG. 1 shows Step A of forming a dough piece; Step C of baking the dough piece in an oven to form a soft bakery product in accordance with the present disclosure; optional Steps B and D of applying a filling and/or a coating, and optional Step E of packaging the soft bakery product.

[0065] Embodiments without a coating and/or filling will now be described in relation to the following non-limiting examples.

EXAMPLE 1

[0066] In this example the effect of different polyols on SAG content was investigated. Soft products were prepared in accordance with the following dough recipes:

TABLE-US-00001 Ingedients (%/dough) Control A B C D E Flours & 46.9 46.9 46.9 46.9 46.9 46.9 Cereals Fat 10.7 10.7 10.7 10.7 10.7 10.7 Fibers 5.1 5.1 5.1 5.1 5.1 5.1 Sugars 16.6 16.6 16.6 16.6 16.6 16.6 Water 8.8 8.8 8.8 8.8 8.8 8.8 Others 7.5 7.5 7.5 7.5 7.5 7.5 Glycerin 4.48 2.24 2.24 2.24 2.24 2.24 Sucrose 2.24 Isomalt 2.24 Xylitol 2.24 Lactitol 2.24 Maltitol 2.24 100.0 100.0 100.0 100.0 100.0 100.0

[0067] The polyols tested were introduced in substitution of 50% of the glycerin present in the control recipe. Level of polyols (isomalt, xylitol, lactitol, maltitol) were the same for all the recipes. Lactitol is structurally similar to maltitol and has the same molecular weight.

[0068] The flours and cereal in these examples provides the source of the starch in the soft product. After baking, the ungelatinized starch constitutes the SAG.

[0069] The dough is prepared by mixing all the ingredients in a planetary mixer using the following sequence.

TABLE-US-00002 Speed Time (min) 1/Liquids 1 1 2/Powders 2 2 3/Cereals 1 1 4/Inclusions 1 1

[0070] After a resting time of at least 30 min the dough was formed using a wire cut equipment. Pieces of 50 g were then produced and baked 8 min 30 sec at 170 C.

[0071] The Aw of the baked products were as follows:

TABLE-US-00003 Control A B C D E Aw 0.600 0.605 0.592 0.594 0.586 0.600

[0072] The SDS of the baked products were as follows:

TABLE-US-00004 Control A B C D E SDS (g/100 g) 15.0 17.5 16.9 15.8 17.0 20.5

[0073] When replacing half of glycerin by sucrose, it was found that the SDS increased by 2.5 points. This increase may be because of: [0074] The increase of sucrose level which will delay starch gelatinization (this is well documented in the literature) [0075] The decrease of glycerin which acts as a plasticizer and may then reduce molecules' mobility; and then reduce or delay starch gelatinization and enzyme activity.

[0076] It is clear that isomalt, xylitol and lactitol show lower effect than sucrose on SDS of the soft product. Surprisingly the use of maltitol lead to an increase of SDS by 3 points compared to sucrose and by 5.5 points, compared to the control.

[0077] It should be noted that lactitol and maltitol have the same chemical formula and molecular weight. Nevertheless the impact on the SDS of the finished product is different.

EXAMPLE 2

[0078] This Example demonstrates the impact of maltitol in intermediate-Aw-content baked goods.

[0079] Products were prepared following the recipes A and B:

TABLE-US-00005 A B Cereals 39.9 39.5 Fat 8.7 8.6 Glycerin 5.5 5.5 Sugar 14.8 14.6 Eggs 11.9 10.2 Others 16.5 17.7 Maltitol 2.7 0.0 Sorbitol 0.0 3.9 100.0 100.0

[0080] The cereals in these examples provides the source of the starch in the soft product. After baking, the ungelatinized starch from these products constitutes the SAG.

[0081] The levels of polyols (dry matter) were similar in both recipes, since liquid sorbitol contains 70% of polyols.

[0082] The SDS content of the finished products are analysed by the Englyst method. The results are shown in the following table.

TABLE-US-00006 A B SDS (g/100 g) 17.0 12.7

[0083] Aw of recipe A: 0.74

[0084] AW of recipe B: 0.72.

[0085] The SDS content of product A (which contained maltitol) was clearly significantly higher than that of product B (which contained sorbitol).

EXAMPLE 3

[0086] In this example the impact of maltitol dosage level was investigated.

[0087] The control recipe is given in the following table:

TABLE-US-00007 Ingredients %/dough Flours & Cereals 50.2 Fat 9.3 Glycerin 6.5 Fiber 5.1 Sugars 14.7 Water 7.0 Others 7.1 100.0

[0088] The flours and cereal in these examples provides the source of the starch in the soft product. After baking, the ungelatinized starch from these products constitutes the SAG.

[0089] Different levels of maltitol were introduced in the recipe. In order to keep the level of disaccharides equal, maltitol was used in substitution of the glycerol present in the recipe.

[0090] The dough was prepared by mixing all the ingredients in a planetary mixer using the following sequence.

TABLE-US-00008 Speed Time (min) 1/Liquids 1 1 2/Powders 2 2 3/Cereals 1 1 4/Inclusions 1 1

[0091] After a lay time of at least 30 min the dough was formed using a wire cut equipment. 50 gram pieces were then produced and baked.

[0092] The SDS content of the finished products are analysed by the Englyst method.

[0093] The SDS contents at given maltitol concentrations are shown in the following table:

TABLE-US-00009 % Maltitol related to the total weight of the dough SAG (%) 0 15.3 1.62 19.3 3.24 22.7 4.84 25.6

[0094] As demonstrated, the higher the level of maltitol used, the higher the SDS level in the product.

[0095] The foregoing detailed description has been provided by way of explanation and illustration, and is not intended to limit the scope of the appended claims. Many variations in the presently preferred embodiments illustrated herein will be apparent to one of ordinary skill in the art, and remain within the scope of the appended claims and their equivalents