Method for the manufacture of a baked comestible
AssigneeGenerale Biscuit
InventorsAliette Verel, Faris M. Elbadri
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Abstract
The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pretreatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120° C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/−2 wt %, relative to the weight of the flour, of the initial value.
Claims18
A method for the manufacture of a baked comestible product, the method comprising:
- i) forming and shaping a dough;
- ii) baking the shaped dough to form a baked comestible product, wherein the baked comestible product is a soft cake, and wherein the baked comestible product has a slowly digestible starch content of at least 10 wt %;
- wherein the dough comprises a pre-treated flour, the pre-treated flour consisting of wheat flour,
- wherein the slowly digestible starch content of the baked comestible product made from the pre-treated flour is increased relative to a control slowly digestible starch content of a control baked comestible product made with a non pre-treated flour instead of the pre-treated flour,
- and wherein the pre-treatment comprises:
- a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour;
- b) heating the flour in a sealed vessel to a temperature of from 80 to 120° C. for a period of at least 1 hour;
- and
- c) drying the flour to a final moisture content;
- wherein the final moisture content is in the range of +/−2 wt %, relative to the weight of the flour, of the initial value.
Use of a pre-treated flour in a dough to increase the slowly digestible starch (SDS) content of a baked comestible product to at least 10 wt %, the baked comestible product being a soft cake, wherein the pre-treated flour consists of wheat flour, and wherein the slowly digestible starch content of the baked comestible product made from the pre-treated flour is increased relative to a control slowly digestible starch content of a control baked comestible product made with a non pre-treated flour instead of the pre-treated flour,
- wherein the pre-treatment comprises:
- a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour;
- b) heating the flour in a sealed vessel to a temperature of from 80 to 120° C. for a period of at least 1 hour;
- and
- c) drying the flour to a final moisture content;
- wherein the final moisture content is in the range of +/−2 wt %, relative to the weight of the flour, of the initial value.
Dependencies are inferred from the claim text.