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    Process for the production of biscuits having improved organoleptic properties
    2.
    发明授权
    Process for the production of biscuits having improved organoleptic properties 有权
    Verfahren zur Herstellung eines Kekses mit verb desserten organoleptischen Merkmalen

    公开(公告)号：EP2382866B1

    公开(公告)日：2017-02-08

    申请号：EP10425142.6

    申请日：2010-04-30

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： Petronio, Michela ,  Guasina, Luca ,  Giovanetti, Marco ,  Morbarigazzi, Nadia ,  Dall'Aglio, Claudio

    IPC分类号： A23L33/21

    CPC分类号： A21D8/06 ,  A21B7/00 ,  A21D2/36 ,  A21D13/06 ,  A23L7/115 ,  A23L33/21 ,  A23V2002/00 ,  A23V2250/5034 ,  A23V2250/5116

    摘要： 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%.

    摘要翻译： 描述了用于生产饼干的方法，其特征在于其包括以下步骤：将形成饼干面团的饼干面团的成分混合以形成半成品，烘烤由面团形成的半成品，因此 获得饼干，冷却获得的饼干和包装饼干; 其中烘烤所述半成品的步骤包括将其暴露于由热空气和过热蒸汽组成的热气体的步骤，通过冲击系统直接吹到所述半成品上。 还给出了一种饼干的描述，其包括以总重量计的重量，膳食纤维含量为1至25％，脂质含量为4至23％，单糖含量为8至26％。