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WO2017178556A1 - Composition culinaire comprenant un substitut de poudre à lever chimique se présentant sous la forme de particules poreuses - Google Patents

Composition culinaire comprenant un substitut de poudre à lever chimique se présentant sous la forme de particules poreuses Download PDF

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Publication number
WO2017178556A1
WO2017178556A1 PCT/EP2017/058862 EP2017058862W WO2017178556A1 WO 2017178556 A1 WO2017178556 A1 WO 2017178556A1 EP 2017058862 W EP2017058862 W EP 2017058862W WO 2017178556 A1 WO2017178556 A1 WO 2017178556A1
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WIPO (PCT)
Prior art keywords
cooking
composition according
dough
leavening agent
cooking composition
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Ceased
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PCT/EP2017/058862
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English (en)
Inventor
Jeroen Demeurisse
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AAK AB
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AAK AB
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Filing date
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Publication of WO2017178556A1 publication Critical patent/WO2017178556A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Definitions

  • the present invention relates to a cooking composition comprising a leavening agent, and more particularly to those of the type comprising a chemical leavening agent.
  • E-numbers signify the presence of a specific artificial additive, which in principle are permitted for use within the European Union.
  • the present invention is concerned with the provision of clean-label baked products.
  • one particular issue associated with the formation of such clean-label baked products is maintaining the light, airy structure which consumers have come to expect from such products.
  • a leavening agent is added to the cooking composition.
  • the gas first dissolves into the dough or batter and is then released into the air bubbles which are already present in the dough or batter.
  • the size of the air bubble is increased and consequently the Laplace pressure is decreased.
  • the leavening agent helps to increase the number of air bubbles remaining after baking.
  • the leavening agents which can be incorporated into a dough or batter fall into two categories, biological leavening agents and chemical leavening agent.
  • Biological leavening agents such as yeast, are living organisms which consume a portion of the sugars present in the mixture and produce carbon dioxide.
  • Chemical leavening agents create a gas, such as carbon dioxide, as a result of a chemical reaction.
  • Suitable chemical leavening agents can react with an acid in the presence of moisture to form a gas, for example sodium bicarbonate (baking soda) will react with an acid in the presence of moisture to form carbon dioxide, a sodium salt and water, as shown in Equation 1 .
  • NaHCO 3 + HX ⁇ NaX + H 2 O + CO 2 ⁇ (Equation 1 )
  • sodium bicarbonate is one of the most commonly used leavening agents in baking compositions, it is classified by way of an E-number (specifically E 500), along with other commonly used chemical leavening agents, such as ammonium bicarbonate (E 503) and potassium carbonate (E 501 ), and therefore its use in food compositions is undesirable.
  • an alternative leavening agent which is not classified as an E-number but which, in use, results in food products having properties similar to those obtained using traditional chemical leavening agents.
  • Such alternative leavening agents must be able to replace traditional chemical leavening agents in food products which traditionally comprise chemical leavening agents.
  • porous particles is known within the food industry, however, to date, its use is very different to that of the present inventions.
  • WO2013/151931 teaches a fat system having reduced trans fatty acids and saturated fatty acids and which comprises porous edible particles.
  • WO2013/151931 notes that although it is desirable to produce a fat system having low amounts of trans fatty acids and saturated fatty acids, lipids comprising low levels of trans fatty acids and saturated fatty acids do not have the necessary structure required to impart a specific texture in food applications, such as bakery applications. To overcome this issue, porous edible particles are added to the lipids to act as a network builder and provide structure in order to produce a fat system that is suitable for use in baking applications. In addition, WO2013/151931 teaches that compositions using the fat system will further comprise raising agents such as baking powder and/or yeast.
  • the present invention relates to a cooking composition
  • a leavening agent wherein the leavening agent is a chemical leavening agent substitute and consists essentially of edible porous particles.
  • the leavening agent of the present invention is used as a replacement for traditional chemical leavening agent in foods which, to date, have comprised such agents.
  • the use of a leavening agent consisting essentially of edible porous particles thus allows removal of one or more E-numbers from the food product.
  • the present invention relates to a dough or a batter formed from the cooking composition according to any embodiment herein.
  • the present invention relates to a process of forming a cooking composition, a dough or a batter, said process comprising the steps of a) mixing wet components; b) mixing dry components, including a leavening agent consisting essentially of edible porous particles; and c) blending a) and b) until a dough or batter is formed.
  • the present invention relates to a process of forming a cooking composition, dough or batter for use in producing cooked products, comprising the steps of: a) mixing wet components, including a leavening agent consisting essentially of edible porous particles; b) mixing dry components; and c) blending a) and b) until a dough or batter is formed.
  • Still further aspects relate to a cooked food product formed from a cooking composition, dough or batter according to any one of the embodiments of said dough or batter herein.
  • Still further aspects relate to a cooked food product produced by the process of any one of the embodiments herein. Yet even still further aspects relate to use of edible porous particles as a leavening agent in a cooking composition, as a nucleating agent in a cooking composition and/or as a chemical leavening agent substitute in a cooking composition.
  • a cooking composition comprising a leavening agent, wherein the leavening agent is a chemical leavening agent substitute and consists essentially of edible porous particles.
  • heating composition is intended to include any composition which can be used to produce a food product, such as a biscuit, cake, muffin, donut, pastry, bread, pizza base or cracker.
  • the cooking compositions of the present invention can be formulated into doughs, mixtures and/or batters depending on their intended use.
  • the edible porous particles of the present invention allow for the production of food products having similar properties to those produced by known chemical leavening agents in the art.
  • the edible porous particles of the present invention are believed to act as nucleating agents within the cooking composition.
  • the presence of these edible porous particles results in an increase in the number of nuclei present in the cooking composition. The effect is most probably an early and more controlled expansion of water vapour within the cooking composition.
  • the edible porous particles of the present invention may provide an additional source of gas which is released from the edible porous particle itself.
  • the edible porous particles may be selected from starch, crystalline sugar, silica, carbon, emptied yeast cells or combinations thereof.
  • the edible porous particles are formed from starch.
  • starch which are particularly suitable for use with the present invention are corn, pea, potato, sweet potato, sorghum, banana, barley, wheat, rice, sago, amaranth, tapioca, arrowroot, canna or a combination thereof.
  • the edible porous particles are produced from tapioca maltodextrin.
  • the edible porous particles may be present in an amount of from 0.1 to 10 wt%, preferably from 0.5 to 8 wt%, such as from 1 to 5 wt%. Thus, the edible porous particles may be present in an amount of less than 5 wt%, such as less than 4 wt%. As will be appreciated, the particles may be present in an amount of from 0.1 to 5 wt%, such as 1 to 5 wt%, 2 to 5 wt% or even 3 to 5 wt% (including 0.1 to 4 wt%, 1 to 4 wt%, 2 to 4 wt% and even 3 to 4 wt%).
  • the edible porous particle remains within any cooked food product after it has been produced, they must also be small enough not to significantly affect the texture or consistency of the food product, as well as mouth feel.
  • the edible porous particles may have a mean particle size of less than ⁇ ⁇ , preferably less than 50 ⁇ , and more preferably less than 20 ⁇ .
  • the particle size of the edible porous particles can be determined by measuring their Brownian motion. This can be achieved using Dynamic Light Scattering (DLS), wherein the fluctuations of scattered light caused by a solution or suspension of particles are measured. Any suitable DLS instrument can be used to measure the Brownian motion of particles. It is considered to be within the abilities of a person of skill in the art to select a suitable solvent in which the selected edible porous particle of the present invention would form a solution or suspension. Alternatively, the particle size of the edible porous particles can be determined using microscopic techniques, for example Scanning Electron Microscope (SEM) techniques, wherein the surface of the sample to be analysed is bombarded with a focused beam of electrons.
  • SEM Scanning Electron Microscope
  • the signals subsequently produced by the electron-sample interactions are detected for each position by an electron detector.
  • the intensity of the emitted electron signal is displayed as brightness on a display monitor thereby imaging the sample. From this image the particle size of the porous particles can be determined.
  • a further option is laser diffraction, which measures particle size distributions by measuring the angular variation in intensity of light scattered as a laser beam passes through a dispersed particulate sample. Large particles scatter light at small angles relative to the laser beam and small particles scatter light at large angles, as illustrated below.
  • the angular scattering intensity data is then analysed to calculate the size of the particles responsible for creating the scattering pattern, using the Mie theory of light scattering. The particle size is reported as a volume equivalent sphere diameter.
  • the edible porous particles may have a density of less than less than 1 g/cm 3 , preferably less than 0.5 g/cm 3 , and more preferably less than 0.2 g/cm 3 .
  • any known method of measuring the density of solid materials can be used, for example the density of the particles can be determined using a gas pycnometer.
  • a solid material is added to a chamber containing a gas, wherein the measured volume of gas displaced by the solid material can be used to calculate the density of the material.
  • the edible porous particles may comprise a network of pores present within the body of the particle.
  • the edible porous particles may be formed as a hollow shell.
  • the mean pore size of the edible porous particle may be less than 98 ⁇ , preferably less than 48 ⁇ , more preferably less than 18 ⁇ .
  • the cooking composition may further comprise an additive to delay starch gelatinisation.
  • a cooking process such as baking
  • the structure of the food product becomes set due to starch gelatinisation, protein denaturation and moisture loss.
  • starch As starch is heated it gelatinises causing the viscosity of the dough or batter to increase, thereby stabilising the structure of the baked food product. Due to this process, the volume expansion of the product stops.
  • gelatinisation takes place at a temperature between 52 °C and 99 °C.
  • a temperature increase to within this range can be achieved within 30 seconds, and so the creation of volume within a baked product can be complete within the first few minutes.
  • the additive slows down this process thus allowing more time for gas to be incorporated into the air bubbles and thus increase the volume created within the cooked product.
  • Suitable additives that can be used to delay starch gelatinisation include inulin, sugar, salt, a high molecular weight carbohydrate, an edible acid and monoglyceride, or a combination thereof.
  • inulin is used to delay starch gelatinisation.
  • the cooking composition of the present invention may comprise from 0.1 to 10 wt% of starch gelatinisation additive, preferably from 0.5 to 8 wt%, and more preferably from 1 to 5 wt%.
  • the cooking composition of the present invention may further comprise a biological leavening agent.
  • Biological leavening agents are generally used when the cooking composition is intended for the production of bread-like products, including bread, pizza and doughnuts. It will of course be understood that compositions of the present invention may not further comprise a biological leavening agent.
  • the biological leavening agent is selected from yeast and sour dough.
  • the biological leavening agent may be used in an amount of from 0.1 to 5 wt%, preferably from 0.5 to 3 wt%, and more preferably from 1 to 2 wt%.
  • the total amount of leavening agent i.e. the combination of both the biological leavening agent and the edible porous particles is generally from 0.2 to 10 wt%, preferably from 1 to 8 wt%, and more preferably from 2 to 5 wt%.
  • the cooking composition may comprise one or more of flour (generally in an amount of 20 to 70 wt%), milk powder (where present generally in amount of up to 10 wt%), sugar (where present generally in amount of up to 50 wt%), sugar substitutes (where present generally in amount of up to 50 wt%), protein (where present generally in amount of up to 5 wt%), powdered emulsifiers (where present generally in amount of up to 5 wt%), starch (where present generally in amount of up to 20 wt%), salt (where present generally in amount of up to 5 wt%), spices (where present generally in amount of up to 5 wt%), flavour components (where present generally in amount of up to 5 wt%), colourants (where present generally in amount of up to 5 wt%), cocoa (where present generally in amount of up to 5 wt%), thickening and gelling agents (where present generally in amount of up to 5 wt%), egg powder (where present generally in amount of up to 10 wt%)
  • Such components are in general added in dry form, and may be known collectively as 'dry components'.
  • a sugar substitute can replace up to 25 wt%, preferably up to 50 wt%, more preferably up to 75 wt%, and most preferably 100 wt% of the sugar.
  • the sugar substitute may be selected from acesulfame potassium, agave nectar, aspartame, neotame, stevia leaf extract, saccharin, sucralose, and inulin or a combination thereof.
  • the sugar substitute is inulin.
  • the cooking composition may comprise one or more of eggs (where present generally in an amount of up to 40 wt%), water (generally in an amount of 1 to 50 wt%), liquid emulsifier (where present generally in an amount of up to 5 wt%), liquid sugar and syrups (where present generally in an amount of up to 25 wt%), milk (where present generally in amount of up to 40 wt%), liquid flavours (where present generally in amount of up to 5 wt%), alcohols (where present generally in amount of up to 5 wt%), humectants (where present generally in amount of up to 5 wt%), honey (where present generally in amount of up to 10 wt%), liquid preservatives (where present generally in amount of up to 2 wt%), liquid sweeteners (where present generally in amount of up to 30 wt%), liquid oxidising agents (where present generally in amount of up to 2 wt%), liquid reducing agents (where present generally in amount of up to 2 wt%), liquid anti-
  • the cooking composition may also comprise a fat or an oil, or emulsions thereof with water.
  • emulsions include margarine and butter.
  • the fat component may be considered a wet component.
  • Such fats or oils may be animal or vegetable derived.
  • fats and oils that are employed include highly unsaturated liquid oils (e.g. sunflower oil, soybean oil and/or rapeseed oil), lauric fats (e.g. coconut oil and/or palmkernel oil), palm oil and milk fat, all with fractions thereof, such as olein and/or stearin fractions, as well as interesterified and/or hydrogentated fats or oils thereof that may suitably be used. Lard and tallow may also be used. Thus, blends of oils, fats and fractions thereof may also be employed, in hydrogenated and/or interesterified forms.
  • highly unsaturated liquid oils e.g. sunflower oil, soybean oil and/or rapeseed oil
  • lauric fats e.g. coconut oil and/or palmkernel oil
  • palm oil and milk fat all with fractions thereof, such as olein and/or stearin fractions, as well as interesterified and/or hydrogentated fats or oils thereof that may suitably be used. Lard and t
  • flour may be present in an amount of 20 to 70 wt%.
  • water may be present in an amount of 1 to 50 wt%.
  • sugar may be present in an amount of up to 50 wt%.
  • at least a portion of this sugar content may be replaced by a sugar substitute.
  • salt may be present in an amount of up to 5 wt%.
  • fat may be present in an amount of up to 40 wt%.
  • the cooking compositions of the present invention may be mixed so as to produce doughs or batters.
  • Such dough compositions generally comprise flour, water, sugar, salt, fat and the edible porous particles.
  • a preferred dough composition, for forming a baked food product may comprise: 20 to 70 wt% (preferably 40 to 65 wt%) Flour 1 to 50 wt% (preferably 5 to 20 wt%) Water - up to 50 wt% (preferably 5 to 30 wt%) Sugar up to 5 wt% (preferably up to 2 wt%) Salt
  • a batter reference may be made to a drop or pour batter, which types of batter are well known in this field.
  • Suitable mixing devices are well known in the art and include those, for example, sold by Hobart, Fimar, GAM, Sirman and Sammic.
  • the length of time required to mix the cooking composition is dependent on, amongst other things, the number of dry and wet components to be combined, the weight and/or volume of each of the components as well as the viscosity of the composition formed.
  • suitable mixing times can include from 10 seconds to 1 hour, such as from 1 to 45 minutes, and including from 5 to 30 minutes.
  • the components of the cooking composition can be combined in any order.
  • the edible porous particles may be combined with other components of the cooking composition so as to form an admixture of dry particles, a blend, a suspension or a solution.
  • the cooking composition of the present invention (and therefore also a dough and/or batter) may be produced by a method comprising the steps of: a. mixing the wet components; b. mixing the dry components, along with a leavening agent consisting essentially of edible porous particles; and c. blending a. and b. until a dough or batter is formed.
  • the cooking composition of the present invention may be produced by a method comprising the steps of: a. mixing wet components, along with a leavening agent consisting essentially of edible porous particles; b. mixing dry components; and c. blending a. and b. until a dough or batter is formed.
  • the method preferably comprises the step of mixing the edible porous particles with a fat or an oil, or emulsions thereof with water.
  • the edible porous particles may be blended with a fat or an oil, or emulsions thereof with water, such that the edible porous particles are homogeneously distributed throughout the fat.
  • step of mixing helps to create air bubbles within the cooking composition.
  • the method may therefore further include additional physical leavening steps.
  • additional physical leavening steps such as step may include whisking or beating one or more of the wet components during the process for producing the cooking composition.
  • the method may further comprise the step of kneading the dough once it has been formed.
  • the present invention is also directed to precursor compositions which can be used in the production of cooking compositions, doughs and/or batters in accordance with the present invention.
  • Such precursor compositions may comprise a limited number of components which are pre-blended and suitable for use in producing a cooking composition, dough and/or batter in accordance with the present invention.
  • a preferred precursor composition comprises a mixture of at least edible porous particles and inulin. It will be understood that the relative amounts of edible porous particles and inulin in the mixture will be selected such that they are able to form a cooking composition, dough and/or batter such as described above.
  • the mixture of edible porous particle and inulin further comprises a fat.
  • the relative amounts of edible porous particles, inulin and fat in the precursor composition will be selected such that they are able to form a cooking composition, dough and/or batter such as described above.
  • the weight ratio by parts of porous particles to inulin, relative to the precursor compositions as a whole may be in the range of 5:1 to 1 :5, such as 3:1 to 1 :3, and including 2:1 to 1 :2.
  • the cooking composition, dough and/or batter of the present invention is suitable for producing cooked food products. Such products can be formed by baking, microwaving, shallow frying and/or deep-fat frying.
  • the present invention further provides a method of forming a cooked food product, wherein the method of forming a cooked food product comprises the steps of: a. forming a cooking composition, dough or batter according to the present
  • the cooked food product may be a biscuit, cake, muffin, cookie, donut, pastry, bread, pizza base or cracker.
  • the time period necessary for cooking can be easily selected by a person of skill in the art and having regard the consistency of the cooking composition, dough or batter, the thickness of the food product being prepared and/or the type of food product being formed. It will also be appreciated that the food product may also be par-cooked, such that a fully cooked food product can be prepared at a later time. Once par-cooked, the food product may be stored, packaged and/or frozen.
  • the present invention also comprises the use of edible porous particles as a leavening agent in a baking composition.
  • Such use preferably comprises mixing the edible porous particle with inulin.
  • such use comprises mixing the edible porous particles with a fat or an oil, or emulsions thereof with water.
  • such use comprises mixing the edible porous particles with both inulin and a fat or an oil, or emulsions thereof with water.
  • the present invention further provides the use of an edible porous particle as a nucleating agent.
  • Preferred blends include those described above, and include those for the use as a leavening agent.
  • Example 1 illustrates the impact of traditional leavening agents on baking compositions.
  • hard sweet biscuits type Marie, Petit Beurre
  • the dough subsequently formed was sheeted with a Fritsch lamination table to 20 mm thickness, turned 90° and rolled out to 1 .3 mm (gap opening between the rolls).
  • the sheeted dough was given a resting time of 5 minutes and was then pinned heavily. Circles of dough were cut with a diameter of 50 mm and baked for 7 minutes on a perforated baking plate at 240°C (up) / 170°C (down) in a deck oven (Wachtel Stamm).
  • the specific volume of the baked biscuit was measured using the rapeseed displacement technique, which is well known in the art of bakery evaluation.
  • both the thickness and the specific volume of the biscuit produced is increased due to the presence of a leavening agent.
  • Hard sweet biscuits (type Marie, Petit Beurre) were made without a leavening agent (Test 3) and, in accordance with the present invention, with a chemical leavening agent substitute in the form of porous starch particles (N-Zorbit M) (Test 4). Accordingly, the following ingredients were blended first 1 minute at first speed in a Diosna spiral kneader.
  • the resulting dough was sheeted with a Fritsch lamination table to 20 mm thickness, turned 90° and rolled out to 1 .3 mm (gap opening between the rolls). The sheeted dough was given a resting time of 5 minutes, and was then pinned heavily. Circles of dough were cut with a diameter of 50 mm and baked for 7 minutes on a perforated baking plate at 240°C (up) / 170°C (down) in a deck oven (Wachtel Stamm). The results of the baked biscuits are shown in the Table below:
  • Hard sweet biscuits (type Marie, Petit Beurre) were made comprising the components shown in the table below. The following ingredients were blended for 1 minute at first speed in a Diosna spiral kneader. Inulin with a molecular weight of about 1314g/mol (Frutafit CLR) was incorporated into the biscuits of Test 6 and Test 7.
  • the resulting dough was sheeted with a Fritsch lamination table to 20 mm thickness, turned 90° and rolled out to 1 .3 mm (gap opening between the rolls). The sheeted dough was given a resting time of 5 minutes, and was then pinned heavily. Circles of dough were cut with a diameter of 50 mm and baked for 7 minutes on a perforated baking plate at 240°C (up) / 170°C (down) in a deck oven (Wachtel Stamm). The results of the baked biscuits are shown in the Table below:
  • porous starch particles N-Zorbit M
  • inulin Ferutafit CLR
  • Paste 1 was prepared by blending 500g palm oil (40°C) with 200g N-Zorbit M in a Hobart 1 minute at speed 1 with a flat beater.
  • Paste 2 was prepared by blending 500g palm oil (40°C) with 200g N-Zorbit M and 200g Frutafit CLR in a Hobart 1 minute at speed 1 with a flat beater.
  • Paste 3 was prepared by blending 500g rapeseed oil (25°C) with 200g N-Zorbit M in a Hobart 1 minute at speed 1 with a flat beater.
  • Paste 4 was prepared by blending 500g rapeseed oil (25°C) with 200g N-Zorbit M and 200g Frutafit CLR in a Hobart 1 minute at speed 1 with a flat beater.
  • shortening, sugar and Frutafit CLR were blended for 1 minute speed 1 and 0.5 minute speed 2 in Hobart with flat beater.
  • the other ingredients were then blended for 1 .5 minute at speed 1 .
  • the dough was rolled out in stages with Fritsch lamination table. The dough was allowed to rest for 2 minutes at 4.5 mm (turn 90°). The dough was allowed to rest for 2 minutes at 2.5 mm (turn 90°). The dough was allowed to rest for 5 minutes at 1 .8 mm. Circles of dough were cut with a diameter of 50 mm and baked for 12 minutes at 180°C (up) / 160°C (down) on a regular baking plate (not perforated).
  • Test 17 above demonstrates again that the use of edible porous particles in accordance with the present invention (i.e. N-Zorbit M) causes an increase in the specific volume of the biscuits formed, and thus contributes to the rising of the dough composition.
  • N-Zorbit M edible porous particles in accordance with the present invention
  • Lincoln biscuits were made according to the following recipe and procedure:
  • the fat, sugar, inulin in the form of Frutafit CLR
  • salt in the form of Frutafit CLR
  • lecitin in the form of Frutafit CLR
  • water 40°C
  • sodium bicarbonate sodium bicarbonate and ammonium bicarbonate (first dissolved in water) were mixed for 2 minutes speed 1 and 2 minutes speed 2 in Hobart with flat beater.
  • the flour and porous starch particles (in the form of N-Zorbit M) along with disodium diphosphate and the above composition were blended for another minute at speed 1 .
  • the dough was rolled out by hand to approximately 1 cm and then further rolled out to 4 mm with Fritsch lamination table.
  • Test 21 once again shows that edible porous particles according to the present invention can be used as a substitute for traditional chemical leavening agents.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne des substituts de poudre à lever chimique essentiellement constitués de particules poreuses comestibles, des compositions formées à partir de ceux-ci, telles que diverses pâtes, ainsi que des produits alimentaires formés à partir de telles compositions. La présente invention concerne également des procédés de formation des compositions, des compositions précurseurs et des utilisations de ces particules poreuses comestibles.
PCT/EP2017/058862 2016-04-12 2017-04-12 Composition culinaire comprenant un substitut de poudre à lever chimique se présentant sous la forme de particules poreuses Ceased WO2017178556A1 (fr)

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SE1630086 2016-04-12
SE1630086-5 2016-04-12

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CN107897278A (zh) * 2017-12-15 2018-04-13 柳州飞升鹏科技有限公司 一种降血脂的低糖饼干及其制备方法
WO2018222117A1 (fr) * 2017-05-30 2018-12-06 Aak Ab Compositions pour cuisson comprenant un substitut d'agent levant chimique
CN110419552A (zh) * 2019-07-16 2019-11-08 苏州江澳生物科技有限公司 一种三步混合法生产的夏威夷果曲奇饼干
RU2742211C1 (ru) * 2020-08-03 2021-02-03 Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" Способ приготовления пончиков из батата
CN117837624A (zh) * 2024-02-21 2024-04-09 佛山市禾夫食品有限公司 一种复配膨松剂及其制备方法
CN119366600A (zh) * 2024-10-28 2025-01-28 江南大学 一种高纤维米糕及其制备方法

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WO1989004842A1 (fr) * 1987-11-20 1989-06-01 Whistler Roy L Composition en amidon granulaire pour matrices microporeuses
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WO2009147297A2 (fr) * 2008-06-02 2009-12-10 Raisio Nutrition Ltd Composition de pain avec volume de pain amélioré
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WO2010015554A1 (fr) * 2008-08-05 2010-02-11 Dsm Ip Assets B.V. Nouvelle composition d'amidon et procédé de production d'un produit cuit
WO2013151931A1 (fr) * 2012-04-02 2013-10-10 Cargill, Incorporated Système de matière grasse pour boulangerie
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FR2474506A1 (fr) * 1980-01-28 1981-07-31 House Food Industrial Co Granules poreux de saccharide et leur procede de preparation
WO1989004842A1 (fr) * 1987-11-20 1989-06-01 Whistler Roy L Composition en amidon granulaire pour matrices microporeuses
WO1992021703A1 (fr) * 1991-05-29 1992-12-10 Whistler Roy L Amidon microcristallin
US5527556A (en) * 1991-10-04 1996-06-18 Raffinerie Tirlemontoise S.A. Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
US5679877A (en) * 1996-06-14 1997-10-21 Colgate-Palmolive Co. Thickened liquid cleaning composition containing an abrasive
US20020064586A1 (en) * 2000-10-04 2002-05-30 Kraft Foods Holdings, Inc. Microwaveable pizza crust
EP1817964A1 (fr) * 2006-02-13 2007-08-15 Sweetwell NV Remplacement fonctionnel de sucre
WO2009147297A2 (fr) * 2008-06-02 2009-12-10 Raisio Nutrition Ltd Composition de pain avec volume de pain amélioré
WO2009149947A1 (fr) * 2008-06-13 2009-12-17 Nestec S.A. Gaufrette
WO2010015554A1 (fr) * 2008-08-05 2010-02-11 Dsm Ip Assets B.V. Nouvelle composition d'amidon et procédé de production d'un produit cuit
CN101579073A (zh) * 2009-06-19 2009-11-18 郭计秋 一种食品添加剂及使用方法
WO2013151931A1 (fr) * 2012-04-02 2013-10-10 Cargill, Incorporated Système de matière grasse pour boulangerie
WO2014200909A1 (fr) * 2013-06-10 2014-12-18 Cargill, Incorporated Système de graisse structurée

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018222117A1 (fr) * 2017-05-30 2018-12-06 Aak Ab Compositions pour cuisson comprenant un substitut d'agent levant chimique
CN107897278A (zh) * 2017-12-15 2018-04-13 柳州飞升鹏科技有限公司 一种降血脂的低糖饼干及其制备方法
CN110419552A (zh) * 2019-07-16 2019-11-08 苏州江澳生物科技有限公司 一种三步混合法生产的夏威夷果曲奇饼干
RU2742211C1 (ru) * 2020-08-03 2021-02-03 Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" Способ приготовления пончиков из батата
CN117837624A (zh) * 2024-02-21 2024-04-09 佛山市禾夫食品有限公司 一种复配膨松剂及其制备方法
CN119366600A (zh) * 2024-10-28 2025-01-28 江南大学 一种高纤维米糕及其制备方法

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