Process for the Production of Biscuits Having Improved Organoleptic Properties

Abstract

A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a biscuit comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

1 . A process for the production of biscuits, comprising the steps of:
 a) mixing the ingredients of a biscuit dough;   b) forming said biscuit dough to form semi-finished products;   c) baking the semi-finished products formed from said dough, thus obtaining biscuits;   d) cooling the biscuits obtained; and   e) packaging said biscuits;   wherein the step c) of baking said semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on said semi-finished products by means of an impingement system.   
     
     
         2 . The process of  claim 1 , wherein said hot gas consisting of hot air and superheated steam has a temperature comprised between 150 and 190° C., preferably between 160 and 175° C. 
     
     
         3 . The process according to  claim 2 , wherein said step of exposure to said hot gas consisting of hot air and superheated steam is carried out for the time necessary for achieving the baking of the biscuits, preferably for a time comprised between 4 and 12 minutes, more preferably between 5 and 10 minutes. 
     
     
         4 . The process according to  claim 1 , wherein said hot gas consisting of hot air and superheated steam has a content of superheated steam, in volume per total volume, comprised between 60% and 99%, preferably 80%. 
     
     
         5 . The process according to  claim 3 , wherein said process is carried out at atmospheric pressure. 
     
     
         6 . The process according to  claim 3 , wherein said hot gas is blown by a blowing system comprising a plurality of nozzles positioned at a distance from 4 to 15 cm, preferably from 6 to 12 cm, more preferably from 8 to 10 cm from the baking surface whereupon said semi-finished products formed from the dough are positioned. 
     
     
         7 . The process according to  claim 6 , wherein said hot gas is directed towards said semi-finished products at a speed comprised between 2 and 12 m/s, preferably between 4 and 10 m/s, more preferably between 6 and 8 m/s. 
     
     
         8 . The process according to  claim 1 , wherein said process produces a biscuit having, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%. 
     
     
         9 . The process according to  claim 8 , wherein said process produces a biscuit having a dietary fibre content comprised between 10 and 25%, preferably between 15 and 25%, more preferably between 20 and 25%, even more preferably about 25% in weight per total weight. 
     
     
         10 . The process according to  claim 8 , wherein said process produces a biscuit having a lipids content comprised between 10 and 20%, preferably between 12 and 18%, more preferably about 15% in weight per total weight. 
     
     
         11 . The process according to  claim 8 , wherein said process produces a biscuit having a simple sugars content comprised between 12 and 22%, or more preferably of about 15% in weight per total weight. 
     
     
         12 . The process according to  claim 8 , wherein said process produces a biscuit which comprises between 10 and 30%, preferably between 20 and 30%, more preferably between 25 and 30% in weight per total weight of dried fruit or pieces of chocolate. 
     
     
         13 . A biscuit comprising, in weight per total weight,
 a dietary fibre content comprised between 1 and 25%,   a lipids content comprised between 4 and 23% and   a simple sugars content comprised between 8 and 26%.   
     
     
         14 . A biscuit according to  claim 13  having, in weight per total weight, a dietary fibre content comprised between 10 and 25%, preferably between 15 and 25%, more preferably between 20 and 25%, even more preferably about 25%, a lipids content comprised between 10 and 20%, preferably between 12 and 18%, more preferably about 15%, and a simple sugars content comprised between 12 and 22%, preferably about 0.15%. 
     
     
         15 . The biscuit according to  claim 13  having a lipids content comprised between 8 and 18% in weight per total weight. 
     
     
         16 . The biscuit according to  claim 13  having a simple sugars content comprised between 12 and 22%, or more preferably of about 20% in weight per total weight. 
     
     
         17 . The biscuit according to  claim 13  which comprises between 10 and 30%, preferably between 20 and 30%, more preferably between 25 and 30% in weight per total weight of dried fruit or pieces of chocolate. 
     
     
         18 . The biscuit according to  claim 13  having a value for specific volume of 1.6 dm 3 /kg or greater, more preferably greater than 2.0 dm 3 /kg, even more preferably of 1.6-3.5 dm 3 /kg. 
     
     
         19 . The biscuit according to  claim 13 , having a value for specific volume of 1.6 dm 3 /kg or greater, more preferably greater than 2.0 dm 3 /kg, even more preferably of 1.6-3.5 dm 3 /kg, and comprising between 10 and 30%, preferably between 20 and 30%, more preferably between 25 and 30% in weight per total weight of dried fruit or pieces of chocolate. 
     
     
         20 . The biscuit according to  claim 13 , wherein said biscuit is a shortbread biscuit. 
     
     
         21 . The biscuit according to  claim 13 ,
 having a value for specific volume of 1.6 dm 3 /kg or greater, more preferably greater than 2.0 dm 3 /kg, even more preferably of 1.6-3.5 dm 3 /kg,   wherein said biscuit is a shortbread biscuit.   
     
     
         22 . The biscuit according to  claim 13 ,
 having a value for specific volume of 1.6 dm 3 /kg or greater, more preferably greater than 2.0 dm 3 /kg, even more preferably of 1.6-3.5 dm 3 /kg, and   comprising between 10 and 30%, preferably between 20 and 30%, more preferably between 25 and 30% in weight per total weight of dried fruit or pieces of chocolate   wherein said biscuit is a shortbread biscuit.