Process for the production of cookies having improved organoleptic properties

Abstract

A shortbread type cookie produced by a process comprising the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; 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. The cookie comprises, in weight per total weight, a dietary fibre content comprised between 1 and 25% (for example 10-25%), a lipids content comprised between 4 and 23% (for example 10-20%) and a simple sugars content comprised between 8 and 26% (for example 10-22%).

We claim: 
     
         1 . A cookie, specifically a shortbread type cookie, produced by a process comprising the steps of:
 a) mixing the ingredients of a cookie dough;   b) forming said cookie dough to form semi-finished products;   c) baking the semi-finished products formed from said dough, thus obtaining cookies;   d) cooling the cookies obtained; and   e) packaging said cookies;   wherein the step c) of baking said semi-finished products comprises a step of exposure thereof to a hot gas having a temperature comprised between 150 and 190° C. and consisting of hot air and superheated steam wherein the content of superheated steam, in volume per total volume, is comprised between 60% and 99%, blown directly on said semi-finished products by means of an impingement system comprising a plurality of nozzles positioned at a distance from 4 to 8 cm from the baking surface upon which said semi-finished products formed from the dough are positioned, and wherein said hot gas is directed towards said semi-finished products at a speed comprised between 2 and 12 m/s;   wherein said cookie produced by said process has a rough, cracked and open surface, and comprises in weight per total weight, a dietary fibre content comprised between 10 and 25%, a lipids content comprised between 10 and 20% and a simple sugars content comprised between 12 and 22%, and having a value for specific volume of 2.0-3.5 dm 3 /kg.   
     
     
         2 . The cookie according to  claim 1 , having, in weight per total weight, a dietary fibre content comprised between 15 and 25%, a lipids content comprised between 12 and 18%, and a simple sugars content of about 15%. 
     
     
         3 . The cookie according to  claim 1 , wherein the dietary fibre content is comprised between 20 and 25% in weight per total weight. 
     
     
         4 . The cookie according to  claim 1 , wherein the lipids content is about 15% in weight per total weight. 
     
     
         5 . The cookie according to  claim 1 , which comprises between 10 and 30% in weight per total weight of dried fruit or pieces of chocolate. 
     
     
         6 . The cookie according to  claim 1 , comprising between 25 and 30% in weight per total weight of dried fruit or pieces of chocolate.