PROCESS FOR THE PRODUCTION OF BISCUITS HAVING IMPROVED ORGANOLEPTIC PROPERTIES
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 t...
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| creator | NADIA MORBARIGAZZI CLAUDIO DALL'AGLIO MICHELA PETRONIO MARCO GIOVANETTI LUCA GUASINA |
| description | 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%. |
| format | Patent |
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| language | eng ; por |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PROCESS FOR THE PRODUCTION OF BISCUITS HAVING IMPROVED ORGANOLEPTIC PROPERTIES |
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