Biscuits with improved structural integrity

Abstract

Biscuit dough compositions for making baked biscuit or cookie products include instantized pre-gelatinized waxy starch instead of soluble corn fiber and may include a native starch to improve the exterior color and / or structural integrity of the baked biscuits.

Description

BISCUITS WITH IMPROVED STRUCTURAL INTEGRITYCross-Reference to Related Applications

[0001] This application claims the benefit of U.S. Provisional Patent Application No. 63 / 562,189, filed March 6, 2024, which is incorporated herein by reference in its entirety.Technical Field

[0002] The present disclosure relates to baked products, and, in particular, to dough compositions for preparing baked products with improved structural integrity and visual appearance.Background

[0003] Generally speaking, baked or otherwise heat-processed food products such as biscuits, cookies, and the like may come in a variety of forms, appearances, textures, flavors, and other characteristics. For example, baked products such as biscuits, cookies, and the like may be made in a variety of shapes, sizes, and colors. Some of such baked products may contain fillings encapsulated in, or sandwiched between, layers of baked dough, and inclusion of such fillings may have an effect on the taste and / or texture of the baked products. In general, it is challenging to successfully pick ingredients that achieve a desired exterior coloration in a baked product after a heat treatment such as baking in view of the fact that some of the ingredients of the dough used to prepare the baked product have different color characteristics and in view of the fact that some of the ingredients may undergo Maillard reactions during the heat treatment.

[0004] Baked products such as biscuits, cookies, and the like can be made with or without sugar. In certain cases, the sugar content may be reduced by replacement of the sugar content with ingredients such as other natural sweeteners, artificial sweeteners, sugar alcohols, and / or fibers. In some cases, after being processed (e.g., baked), the biscuits may be of inferior texture and / or visual appearance, which may be represented, for example, by breakage, chipped edges, and undesired surface deviations. Such biscuits are generally not acceptable for sale to consumers.Summary

[0005] In some embodiments, a baked biscuit or cookie product includes a sugar alcohol, instantized pre-gelatinized waxy starch, and a flour.

[0006] In some aspects, the sugar alcohol is maltitol. In some aspects, the sugar alcohol is present in an amount of about 19.60 wt. % to about 34.25 wt. %.

[0007] In some aspects, the instantized pre-gelatinized waxy starch is present in an amount of about 0.23 wt. % to about 7.17 wt. %.

[0008] In some aspects, the flour is a wheat flour and the wheat flour is present in an amount of about 48.43 wt. % to about 59.73 wt. %.

[0009] In some aspects, the composition does not include any soluble corn fiber, natural sweetener, or native starch.

[0010] In some aspects, the baked biscuit or cookie product includes a creme that includes at least one artificial sweetener or at least one natural sweetener.

[0011] In some aspects, the baked biscuit or cookie product, when subjected to a 3-point bend test, has a breakage force from about 3000 g to about 3575 g.

[0012] In some embodiments, a baked biscuit or cookie product includes a sugar alcohol, a natural sweetener, an instantized pre-gelatinized waxy starch; and a flour.

[0013] In some aspects, the sugar alcohol is maltitol. In some aspects, the sugar alcohol is present in an amount of about 19.60 wt. % to about 34.25 wt. %.

[0014] In some aspects, the natural sweetener is present in the composition in an amount of about 0.58 wt. % to about 4.67 wt. %.

[0015] In some aspects, the baked biscuit or cookie product further includes native starch, wherein the native starch is present in an amount of about 0.23 wt. % to about 7.17 wt. %.

[0016] In some aspects, the instantized pre-gelatinized waxy starch is present in an amount of about 0.23 wt. % to about 7.17 wt. %.

[0017] In some aspects, the flour is a wheat flour, and the wheat flour is present an amount of about 48.43 wt. % to about 59.73 wt. %.

[0018] In some aspects, the composition does not include any soluble com fiber.

[0019] In some aspects, the baked biscuit or cookie product further includes a creme that includes at least one artificial sweetener or at least one natural sweetener.

[0020] In some aspects, the baked biscuit or cookie product, when subjected to a 3-point bend test, has a breakage force from about 3545 g to about 4555 g.

[0021] In some embodiments, a method of making a baked biscuit or cookie product includes: preparing a dough composition including a sugar alcohol, instantized pre-gelatinized waxy starch, and a flour; and baking the dough composition for about 2 to about 7 minutes at a temperature of about 280°F to about 600°F to obtain the baked biscuit or cookie product. In some aspects, the dough composition used in the method further includes at least one of artificial sweetener and native starch.Description of the Drawings

[0022] Described herein are embodiments of dough compositions and the resulting baked biscuit / cookie products with improved structural integrity and exterior color, as well as methods for making such products. This description includes drawings, wherein:

[0023] FIG. 1 is a side elevational view of a sandwich cookie product with a top biscuit / cookie, a bottom biscuit / cookie, and a filling therebetween in accordance to some embodiments;

[0024] FIG. 2 is a front perspective view of the sandwich cookie product of FIG. 1.Detailed Description

[0025] The following description is not to be taken in a limiting sense, but is made merely for the purpose of describing the general principles of exemplary embodiments. Reference throughout this specification to “one embodiment,” “an embodiment,” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases “in one embodiment,” “in an embodiment,” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.

[0026] The exterior structure, physical integrity, and shape of baked snack products (e.g., biscuits, crackers, cookies, extruded products, etc.) play a major role in the consumer-perceived quality thereof. For example, cookies that are not visually appealing at least because they look too dark and / or too light and / or deformed and / or have visible exterior damage (e.g., cracks, piecesbroken off, etc.) are not likely to be purchased by consumers. This application relates to dough compositions that include combinations of ingredients suitable for preparing baked products such as biscuits and / or cookies (including the biscuits of baked sandwich cookie products) that have a desirable color and improved structural integrity and do not have visible blemishes post-baking, which makes such biscuits, cookies, and sandwich cookie products suitable for sale to consumers.

[0027] Generally, the exemplary dough formulations described herein are usable for preparing biscuits having commercially acceptable physical and taste properties. As used herein, the term “commercially acceptable” refers to a baked product that lacks any visible structural damage or deformities and is of a color, texture, and taste that is acceptable to the manufacturer.

[0028] In some embodiments, a composition for making a dough for a baked biscuit or cookie product includes a polyol, an instantized pre-gelatinized waxy starch, and a flour. In some aspects, this composition does not include any soluble corn fiber, natural sweetener, or native starch.

[0029] As used herein, the term “instantized pre-gelatinized waxy starch” refers to a type of starch derived from a waxy source (e.g., com, rice, potato, and the like) that is primarily composed of amylopectin (a highly branched form of starch) and contains little to no amylose (the linear component of starch). The starch may be modified prior to pre-gelatinization to, for example, reduce the molecular weight of the starch (e.g., by acid / alkaline / enzymatic hydrolysis, oxidation, physical modification, thermal degradation, irradiation, or the like). Without wishing to be limited by theory, this starch may be at least partially pre-gelatinized by heating (or other suitable means), which may cause the starch granules to absorb water and swell. After pre-gelatinization, the starch may be instantized by drying to a powder and / or agglomerated such that the starch disperses in water or another liquid without the need for heating. Without wishing to be limited by theory, instantization may modify the starch granules, enabling them to swell and dissolve rapidly when combined with water at room temperature, resulting in a smooth, uniform texture. Instantization may also improve the ability of the starch to thicken or form gels in dough compositions.

[0030] Without wishing to be limited by theory, native starch and instantized pregelatinized waxy starch have different viscosity development profiles and have different initial and final viscosity values at 35°C. For example, at 35°C, both the initial viscosity and the finalviscosity of the native starch is 14.5 centipose (Cp or mPa / s). On the other hand, the initial viscosity of the instantized pre-gelatinized waxy starch is significantly higher, namely, 349.5 Cp, and the final viscosity of the instantized pre-gelatinized waxy starch is also significantly higher, namely, 490.5 Cp.

[0031] In addition, without wishing to be limited by theory, instantized pre-gelatinized waxy starches play a crucial role in optimizing dough properties and possess unique characteristics that not only contribute to improved machinability, dough binding, and textural development, but also result in baked biscuit and sandwich cookie products with desirable textures.

[0032] Further, without wishing to be limited by theory, instantized pre-gelatinized waxy starches facilitate efficient processing through conventional equipment such as sheeters, extruders, stamping dies, and the like, since their properties may eliminate the need for excessive heat or pressure during processing, preserving the integrity of the dough and minimizing deformation of the resulting baked biscuit products and sandwich cookie products.

[0033] Instantized pre-gelatinized waxy starches may be blended with other dry ingredients before the addition of fat and water, which may simplify processing and result in a uniform distribution of ingredients in the formulation. In some aspects, instantized pre-gelatinized waxy starches may prevent the adhesion of the dough to processing equipment and ensure smooth product flow, facilitating efficient production and reducing the risk of damage to the final baked biscuit or sandwich cookie product.

[0034] Further, without wishing to be limited by theory, instantized pre-gelatinized waxy starches may provide for a wide range of textures in sheeted, formed, and extruded snacks, advantageously allowing customization of texture based on product requirements and consumer preferences. In addition, the ability of instantized pre-gelatinized waxy starches to form a stable, cohesive structure promotes expansion during baking, frying, and extrusion processes, advantageously enhancing product volume and creating a light, airy feel in the baked snack product, providing the baked product with a texture that may be desired by consumers.

[0035] The dough composition may include from about 0.19 wt. % to about 5.97 wt. % instantized pre-gelatinized waxy starch, and the baked biscuit or cookie product prepared fromsuch a dough composition (e.g., after moisture loss during baking) may include from about 0.23 wt. % to about 7.17 wt. % instantized pre-gelatinized waxy starch.

[0036] The polyol may be a sugar alcohol, for example, maltitol, or the like. The dough composition may include from about 16.32 wt. % to about 28.53 wt. % maltitol, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include from about 19.60 wt. % to about 34.25 wt. % maltitol. Without wishing to be limited by theory, maltitol is a polyol and a disaccharide and thus has a plasticizing (softening) effect with respect to the dough formulation in addition to increasing sweetness of the resulting biscuit or cookie product.

[0037] The flour is preferably a wheat flour, but any other sufficiently-similar flour may be used. The dough composition may include from about 40.34 wt. % to about 49.75 wt. % flour, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include from about 48.43 wt. % to about 59.73 wt. % flour. Generally, a wheat flour is an insoluble powder, but the starch in wheat flour undergoes limited gelatinization in typical sandwich cookie baking conditions. In some aspects, the wheat flour contains about 12 wt. % protein.

[0038] In some embodiments, a dough composition for making a baked biscuit or cookie product includes a polyol, a natural sweetener, an instantized pre-gelatinized waxy starch, and a flour. In some aspects, this composition does not include any soluble com fiber.

[0039] The polyol may be a sugar alcohol, for example, maltitol, or the like. The dough composition may include from about 16.33 wt. % to about 28.53 wt. % maltitol, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include from about 19.60 wt. % to about 34.25 wt. % maltitol. The natural sweetener may be allulose or the like. The dough composition may include from about 0.48 wt. % to about 3.98 wt. % natural sweetener, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include natural sweetener in an amount of about 0.58 wt. % to about 4.67 wt. %.

[0040] The dough composition may include from about 0.19 wt. % to about 5.97 wt. % instantized pre-gelatinized waxy starch, and the baked biscuit or cookie product prepared fromsuch a dough composition (e.g., after moisture loss during baking) may include from about 0.23 wt. % to about 7.17 wt. % instantized pre-gelatinized waxy starch.

[0041] In some embodiments, the dough composition may include a native starch, for example com starch. The dough composition may include from about 0.19 wt. % to about 5.97 wt. % native starch, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include from about 0.23 wt. % to about 7.17 wt. % native starch. As discussed in the Examples below, in some embodiments, when present, native starch advantageously enhances the viscosity of the dough formulation and / or improves the structural integrity and / or improves the visual appearance of the baked biscuit or cookie product that is prepared by baking the dough formulation.

[0042] As discussed above, the flour is preferably a wheat flour, but any other sufficiently- similar flour may be used. The dough composition may include from about 40.34 wt. % to about 49.75 wt. % flour, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include flour in an amount of from about 48.43 wt. % to about 59.73 wt. %.

[0043] As will be discussed below in the Examples, the dough formulations discussed above and below may be used to prepare baked snacks, for example, baked biscuit or cookie products. For example, a baked biscuit or cookie product may be prepared by preparing a dough formulation as described above and baking the formulation in an oven for about 2 to about 7 minutes at a temperature of about 280°F to about 600°F to obtain a baked biscuit or cookie product with a commercially acceptable structural integrity and exterior color.

[0044] In some embodiments, a dough composition for making a baked biscuit or cookie product includes a sugar alcohol, an instantized pre-gelatinized waxy starch, a native starch, a soluble fiber, and a flour.

[0045] The sugar alcohol included in the composition may be a disaccharide polyol such as maltitol. The dough composition may include from about 17.60 wt. % to about 22.48 wt. % maltitol, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include maltitol in an amount of about 20.70 wt. % to about 26.45 wt. %.

[0046] The dough composition may include from about 1.3 wt. % to about 3.9 wt. % instantized pre-gelatinized waxy starch, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include instantized pregelatinized waxy starch in an amount of about 1.61 wt. % to about 4.60 wt. %.

[0047] The native starch included in the dough composition may be a com starch. The composition may include from about 1.7 wt. % to about 4.3 wt. % native starch, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include native starch in amount of about 2.0 wt. % to about 5.0 wt. %.

[0048] The soluble fiber included in the dough composition may be selected, for example, from at least one of polydextrose, inulin, galacto-oligosaccharides, xylo-oligosaccharides, and soluble glucose fiber (e.g., soluble corn fiber, tapioca fiber, and the like).

[0049] The dough composition may include a soluble fiber such as a low solubility inulin with a degree of polymerization of 10 or above. The dough composition may include from about 0.85 wt. % to about 4.9 wt. % low solubility inulin, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include a low solubility inulin in an amount from about 1 wt. % to about 5.75 wt. %. The dough composition may include a soluble fiber such as polydextrose and may include from about 0.85 wt. % to about 4.9 wt. % polydextrose, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include poly dextrose in an amount from about 1 wt. % to about 5.75 wt. %.

[0050] The flour included in the dough composition may be a wheat flour. However, it will be appreciated that another suitable flour may be used instead. The dough composition may include from about 47.86 wt. % to about 53.76 wt. % flour, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include flour in an amount of about 56.30 wt. % to about 63.25 wt. %.

[0051] In some embodiments, a dough composition for making a baked biscuit or cookie product includes a sugar alcohol, an instantized pre-gelatinized waxy starch, a native starch, a high solubility inulin with a degree of polymerization of 2-9, and a flour, and after being baked in an oven (e.g., for about 2 to about 7 minutes at a temperature of about 280°F to about 600°F) providesa baked biscuit or cookie product with an exterior color with an L* value of about 62 to about 74 and a break force of about 2600 g to about 3300 g.

[0052] The sugar alcohol included in the dough composition may be maltitol or the like. The dough composition may include from about 17.60 wt. % to about 22.48 wt. % maltitol, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include maltitol in an amount of about 20.70 wt. % to about 26.45 wt. %.

[0053] The dough composition may include from about 1.3 wt. % to about 3.9 wt. % instantized pre-gelatinized waxy starch, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include instantized pregelatinized waxy starch in an amount of about 1.6 wt. % to about 4.6 wt. %.

[0054] The native starch included in the dough composition may be a com starch. The composition may include from about 1.7 wt. % to about 4.3 wt. % native starch, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include native starch in amount of about 2.0 wt. % to about 5.0 wt. %.

[0055] The dough composition may include a high solubility inulin with a degree of polymerization of 2-9. The dough composition may include from about 0.85 wt. % to about 4.9 wt. % high solubility inulin, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include a high solubility inulin in an amount from about 1 wt. % to about 5.75 wt. %.

[0056] The flour included in the dough composition may be a wheat flour. However, it will be appreciated that another suitable flour may be used instead. The dough composition may include from about 47.86 wt. % to about 53.76 wt. % flour, and the baked biscuit or cookie product prepared from such a dough composition (e.g., after moisture loss during baking) may include flour in an amount of about 56.30 wt. % to about 63.25 wt. %.

[0057] As mentioned above, the composition may include water. The water may be fdtered water, tap water, or other water. The dough composition may include water in an amount from about 7.78 wt. % to about 11.67 wt. %.

[0058] The composition may include a fat. Suitable liquid oils / fats that may be used as an ingredient of the dough for making baked biscuit / cookie products described herein include, but are not limited to: canola oil, safflower oil, sunflower oil, sesame oil, olive oil, avocado oil, coconut oil, soybean oil, palm oil, rice bran oil, wheat germ oil, grape seed oil, hemp oil, cottonseed oil, nut oils (peanut, almond, walnut, and / or macadamia oil, etc.), etc. The dough composition may include a vegetable oil (e.g., canola oil) in an amount from about 10.69 wt. % to about 16.10 wt. %.

[0059] An emulsifier, for example, lecithin, mono and diglycerides, or the like may be added into the composition in some embodiments. Generally speaking, an emulsifier is a substance that stabilizes and facilitates the mixing of two other substances that would not mix well without the presence of the emulsifier. In certain aspects, the composition may include an emulsifier (e.g., lecithin) in an amount from about 0.001 wt. % to about 0.58 wt. % of the composition.

[0060] One or more leavening agents may be used as ingredients of the composition in some embodiments. Generally, a leavening agent is a substance that causes dough to expand by releasing gas after being mixed with liquid, acid, or heat. Examples of suitable leavening agents that may be used as ingredients of the baked food products described herein include, but are not limited to sodium bicarbonate, calcium acid pyrophosphate, potassium bicarbonate, ammonium bicarbonate, etc. For example, the composition may include a leavening agent (e g., sodium bicarbonate and / or calcium phosphate or the like) in an amount from about 0.09 wt. % to about 1.75 wt. % of the composition.

[0061] In addition, a wide variety of seasonings / flavorants may be used as ingredients of the baked biscuit / cookie products described herein. Examples of suitable seasonings that may be used as ingredients of the baked food products described herein include, but are not limited to: salt, pepper, herbs, vegetable / fruit / flower / dairy flavors and spices, seeds, nuts, acid, vanillin, almond extract, coconut extract, mint extract, and the like, and combinations thereof. The seasonings / flavorants are colorless or color-neutral such that they do not change their color or significantly affect the overall color of the dough upon baking. For example, in some aspects, the composition may include a flavorant and / or seasoning (e.g., salt and / or vanillin or the like) in an amount from about 0.048 wt. % to about 2.3 wt. % of the composition.

[0062] The dough compositions described herein may be used to make a dough that, when baked, result in a baked biscuit or cookie, which, may be used in combination (e.g., in a cookie / biscuit sandwich-type product) with a creme that includes at least one artificial sweetener or at least one natural sweetener.

[0063] Non-limiting examples below demonstrate further aspects of specific embodiments of the dough formulations described herein.EXAMPLES

[0064] As mentioned above, the term “about,” when used to precede a numerical value of a weight percentage, will be understood to be equal to the indicated numerical value plus and / or minus 0.1. The percentages mentioned herein are percentages by weight of the composition.

[0065] Generally speaking, with respect to *L value of the color of the biscuits resulting from the baking of the dough-based compositions based on the ingredients listed in the tables below, the CIELAB color space is three-dimensional, covers the entire range of human color perception, and is based on the opponent color model of human vision (where red / green forms an opponent pair, and blue / yellow forms an opponent pair). The lightness value, L*, also referred to as "Lstar," defines black at 0 and white at 100. The a* axis is relative to the green-red opponent colors, with negative values toward green and positive values toward red. The b* axis represents the blue-yellow opponents, with negative numbers toward blue and positive toward yellow.

[0066] Example 1

[0067] Multiple batches of two different samples (i.e., Sample 1 and Sample 2) of dough formulations containing the ingredients shown in Table 1A below were made. The remaining ingredients of the dough formulation (not listed in Table 1A) included water (7.78-9.72 wt. %, oil (10.69-12.64 wt. %), emulsifier (0.001-0.29 wt. %), leavening agent (0.09-1.45 wt.%), and a flavoring agent (0.048-0.97 wt.%).

[0068] These dough formulations were used to prepare baked biscuits and / or cookie (e.g., sandwich cookie) products, the weight percentages of the ingredients of which are shown in Table IB. In this Example, the dough formulations were baked at temperatures of 280-600°F for 2-7 minutes to obtain finished products in the form of baked biscuits and / or cookie products. Each ofthe dough formulations was used to prepare a dough for a baked biscuit and / or sandwich cookie product, in this example, 30 sandwich cookie products, which were analyzed after the baking process for exterior color and the presence of defects (e.g., cookie with cavities, cookies including breakages, cracks, or chips, cookies having a curved / deformed shape).

[0069] A batch of each sample contained varying amounts of the ingredients, with the tested amounts of each ingredient falling within the weight percentage ranges shown in Table 1A below. In other words, in each batch of a given sample, multiple iterations of the sample were made using ingredients that included the ingredients shown in Table 1 A below, with each iteration of a dough formulation sample including ingredients at weight percentages that are different from the other iterations, but which fall within the ranges (or correspond to the amounts) shown in Table 1A. The weight percentages of the ingredients of the finished baked biscuits or cookies (and reflecting a 16.7% moisture loss during baking) are shown in Table IB.

[0070] Table 1 A - Dough Formulations Used to Prepare Biscuit or Cookie Products

[0071] Table IB - Ingredients in Baked Biscuit or Cookie Products

[0072] As can be seen in Tables 1A and IB above, Sample 2 (i.e., the inventive sample) of the dough formulations in Table 1 A does not include any soluble corn fiber, but instead includes an instantized pre-gelatinized waxy starch (which is not present in the comparative Sample 1).

[0073] Notably, the inventive Sample 2 dough formulation in Table 1A does not contain a natural sweetener such as allulose. In addition to not including any allulose, unlike Sample 1 (i.e., the comparative sample), Sample 2 (i.e., the inventive sample) did not include any soluble corn fiber.

[0074] Different views of an exemplary fully intact and undamaged baked biscuit product 100 made by baking the Sample 2 dough formulation and with an overall visual appearance that is suitable for sale to consumers are illustrated in FIGS. 1 and 2.

[0075] Example 2

[0076] Multiple batches of two different samples (i.e., Sample 1 and Sample 2) of dough formulations containing the ingredients shown in Table 2A below were made. The remaining ingredients of the dough formulation (not listed in Table 1A) included water (7.78-9.72 wt. %, oil (10.69-12.64 wt. %), emulsifier (0.001-0.29 wt. %), leavening agent (0.09-1.45 wt.%), and a flavoring agent (0.048-0.97 wt.%).

[0077] These dough formulations were used to prepare baked biscuits and / or cookie (e.g., sandwich cookie) products, the weight percentages of the ingredients of which are shown in Table 2B. In this Example, the dough formulations were baked at temperatures of 280-600°F for 2-7 minutes to obtain finished products in the form of baked biscuits and / or cookie products. Each of the dough formulations was used to prepare a dough for a baked biscuit and / or sandwich cookie product, in this example, 30 sandwich cookie products, which were analyzed after the baking process for exterior color and the presence of defects (e.g., cookie with cavities, cookies including breakages, cracks, or chips, cookies having a curved / deformed shape).

[0078] A batch of each sample contained varying amounts of the ingredients, with the tested amounts of each ingredient falling within the weight percentage ranges shown in Table 2A below. In other words, in each batch of a given sample, multiple iterations of the sample were made using ingredients that included the ingredients shown in Table 2A below, with each iteration of a dough formulation sample including ingredients at weight percentages that are different from the other iterations, but which fall within the ranges (or correspond to the amounts) shown in Table 2A. The weight percentages of the ingredients of the finished baked biscuits or cookies (and reflecting a 16.7% moisture loss during baking) are shown in Table 2B.

[0079] Table 2A - Dough Formulations Used to Prepare Biscuit or Cookie Products

[0080] Table 2B - Ingredients in Baked Biscuit or Cookie Products

[0081] As can be seen in Tables 2A and 2B above, unlike the comparative Sample 1, the inventive Sample 2 of the dough formulations in Table 2A does not include any soluble corn fiber, but instead includes an instantized pre-gelatinized waxy starch (which is not present in the comparative Sample 1).

[0082] Notably, both comparative Sample 1 and inventive Sample 2 in Table 2A contained a natural sweetener such as allulose. In addition, unlike Sample 1 (i.e., the comparative sample), Sample 2 (i.e., the inventive sample) did not include any soluble corn fiber In addition, unlike the comparative Sample 1, which did not include any native starch (i.e., corn starch), the inventive Sample 2 included a native starch (i.e., corn starch), the presence of which may improve the texture of the biscuit or cookie products after they are baked.

[0083] As mentioned above, different views of an exemplary fully intact and undamaged baked biscuit product 100 made by baking the Sample 2 dough formulation and with an overall visual appearance that is suitable for sale to consumers are illustrated in FIGS. 1 and 2.

[0084] Example 3

[0085] Multiple batches of four different samples (i.e., comparative Samples 1 and 3 and inventive Samples 2 and 4) of dough formulations containing the ingredients shown in Table 3 A below were made. The remaining ingredients of the dough formulation (not listed in Table 2A) included water (9.34-11.67 wt. %, oil (12.84-15.17 wt. %), emulsifier (0.012-0.35 wt. %), leavening agent (0.12-1.75 wt.%), and a flavoring agent (0.058-1.17 wt.%).

[0086] These dough formulations were used to prepare gold-colored baked biscuits and / or cookie (e.g., sandwich cookie) products having a typical brownish / orangish / yellowish exterior color, the weight percentages of the ingredients of which are shown in Table 3B. In this Example, the dough formulations were baked at temperatures of 280-600°F for 2-7 minutes to obtain finished products in the form of baked biscuits and / or cookie products. Each of the dough formulations was used to prepare a dough for a baked biscuit and / or sandwich cookie product, in this example, 30 sandwich cookie products, which were analyzed after the baking process for exterior color and the presence of defects (e.g., cookie with cavities, cookies including breakages, cracks, or chips, cookies having a curved / deformed shape).

[0087] A batch of each sample contained varying amounts of the ingredients, with the tested amounts of each ingredient falling within the weight percentage ranges shown in Table 3A below. In other words, in each batch of a given sample, multiple iterations of the sample were made using ingredients that included the ingredients shown in Table 3 A below, with each iteration of a dough formulation sample including ingredients at weight percentages that are different fromthe other iterations, but which fall within the ranges (or correspond to the amounts) shown in Table 3A. The weight percentages of the ingredients of the finished baked biscuits or cookies (and reflecting a 15% moisture loss during baking) are shown in Table 3B.

[0088] Table 3 A - Dough Formulations Used to Prepare Biscuit or Cookie Products

[0089] Table 3B - Finished Sandwich Cookie Products After Baking

[0090] As can be seen in Table 3 A above, none of the samples of the four illustrated dough formulations include any soluble corn fiber, but instead includes an instantized pre-gelatinized waxy starch. However, inventive Samples 2 and 4 contain significantly more native starch (i.e., corn starch) than their comparative counterpart Samples 1 and 3, respectively, suggesting the importance of the native starch to structural integrity of the baked biscuits / cookies.

[0091] Notably, both comparative Sample 1 and inventive Sample 2 in Table 3A contained a natural fiber such as polydextrose but did not contain any inulin. On the other hand, both comparative Sample 3 and inventive Sample 4 in Table 3A contained a natural fiber such as a low solubility inulin (i.e., an inulin with a degree of polymerization of 10 or above), but did not contain any polydextrose. Also of note is that inventive Samples 2 and 4 had significantly better structural integrity in comparison to the comparative Samples 1 and 3 (which is reflected by the fact that each of inventive Samples 2 and 4, when subjected to the 3 -point bend test, had a breakage force that was approximately double versus the breakage force of comparative Sample 1.As mentioned above, different views of an exemplary fully intact and undamaged baked biscuit product 100 made by baking the inventive dough formulation Samples 2 and 4 and with an overall visual appearance that is suitable for sale to consumers are illustrated in FIGS. 1 and 2.

[0092] Example 4

[0093] Multiple batches of two different samples (i.e., comparative Samples 1 and 2) of dough formulations containing the ingredients shown in Table 4A below were made. The remaining ingredients of the dough formulation (not listed in Table 2A) included water (9.20-11.50wt. %, oil (11.50-16.10 wt. %), emulsifier (0.012-0.58 wt. %), leavening agent (0.12-1.75 wt.%), and a flavoring agent (0.058-2.3 wt.%).

[0094] These dough formulations were used to prepare gold-colored baked biscuits and / or cookie (e.g., sandwich cookie) products having a typical brownish / orangish / yellowish exterior color, the weight percentages of the ingredients of which are shown in Table 4B. In this Example, the dough formulations were baked at temperatures of 280-600°F for 2-7 minutes to obtain finished products in the form of baked biscuits and / or cookie products. Each of the dough formulations was used to prepare a dough for a baked biscuit and / or sandwich cookie product, in this example, 30 sandwich cookie products, which were analyzed after the baking process for exterior color and the presence of defects (e.g., cookie with cavities, cookies including breakages, cracks, or chips, cookies having a curved / deformed shape).

[0095] A batch of each sample contained varying amounts of the ingredients, with the tested amounts of each ingredient falling within the weight percentage ranges shown in Table 4A below. In other words, in each batch of a given sample, multiple iterations of the sample were made using ingredients that included the ingredients shown in Table 4A below, with each iteration of a dough formulation sample including ingredients at weight percentages that are different from the other iterations, but which fall within the ranges (or correspond to the amounts) shown in Table 4A. The weight percentages of the ingredients of the finished baked biscuits or cookies (and reflecting a 15% moisture loss during baking) are shown in Table 4B.

[0096] Table 4A - Dough Formulations Used to Prepare Biscuit or Cookie Products

[0097] Table 4B - Finished Sandwich Cookie Products After Baking

[0098] As can be seen in Table 4A above, neither of the two samples of the illustrated dough formulations include any soluble corn fiber, but instead includes an instantized pregelatinized waxy starch. However, while comparative Sample 1 did not include any native starch (i.e., corn starch), inventive Sample 2 included a native starch, (i.e., corn starch), suggesting the importance of the native starch to structural integrity of the baked biscuits / cookies.

[0099] Notably, neither of the samples shown in FIG. 4B included polydextrose or a low solubility inulin as its soluble fiber. Instead, both comparative Sample 1 and inventive Sample 2 in Table 4A contained a soluble fiber such as a high solubility inulin (i.e., an inulin with a degree of polymerization of 2-9). Also of note is that inventive Sample 2 had significantly better structural integrity in comparison to comparative Sample 1 (which is reflected by the fact that inventive Sample 2, when subjected to the 3 -point bend test, had a breakage force that was approximately double versus the breakage force of comparative Sample l.As mentioned above, different views of an exemplary fully intact and undamaged baked biscuit product 100 made by baking theinventive dough formulation Sample 2 and with an overall visual appearance that is suitable for sale to consumers are illustrated in FIGS. 1 and 2.

[0100] In view of the foregoing, the present inventors identified various dough compositions that may include no sugar or soluble corn fiber, but yet may be used to bake biscuits and / or cookies, including biscuit / sandwich cookie-type products having a desired color and having improved structural integrity, which makes it more likely that, during processing, the biscuits made from this dough will not have undesired physical damage or deformities, but will have the desired color after baking and will be commercially acceptable for sale to consumers. In other words, the dough formulations described herein, when used to make biscuit or cookie products, result in biscuit or cookie products with both improved structural integrity and visual appearance.

[0101] Those skilled in the art will recognize that a wide variety of other modifications, alterations, and combinations can also be made with respect to the above-described embodiments without departing from the scope of the invention, and that such modifications, alterations, and combinations are to be viewed as being within the ambit of the inventive concept.

Claims

CLAIMSWhat is Claimed Is:

1. A baked biscuit or cookie product comprising: a sugar alcohol; instantized pre-gelatinized waxy starch; and a flour.

2. The baked biscuit or cookie product of claim 1, wherein the sugar alcohol is maltitol.

3. The baked biscuit or cookie product of claim 2, wherein the sugar alcohol is present in an amount of about 19.60 wt. % to about 34.25 wt. %.

4. The baked biscuit or cookie product of claim 1, wherein the instantized pre-gelatinized waxy starch is present in an amount of about 0.23 wt. % to about 7.17 wt. %.

5. The baked biscuit or cookie product of claim 1, wherein the flour is a wheat flour, and wherein the wheat flour is present in an amount of about 48.43 wt. % to about 59.73 wt. %.

6. The baked biscuit or cookie product of claim 1 , wherein the composition does not include any soluble corn fiber, natural sweetener, or native starch.

7. The baked biscuit or cookie product of claim 1, further comprising a creme that includes at least one artificial sweetener or at least one natural sweetener.

8. The baked biscuit or cookie product of claim 1, wherein the baked biscuit or cookie product, when subjected to a 3-point bend test, has a breakage force from about 3000 g to about 3575 g.

9. A baked biscuit or cookie product comprising: a sugar alcohol; a natural sweetener; an instantized pre-gelatinized waxy starch; and a flour.

10. The baked biscuit or cookie product of claim 9, wherein the sugar alcohol is maltitol.

11. The baked biscuit or cookie product of claim 9, wherein the sugar alcohol is present in an amount of about 19.60 wt. % to about 34.25 wt. %.

12. The baked biscuit or cookie product of claim 9, wherein the natural sweetener is present in the composition in an amount of about 0.58 wt. % to about 4.67 wt. %.

13. The baked biscuit or cookie product of claim 9, further comprising native starch, wherein the native starch is present in an amount of about 0.23 wt. % to about 7.17 wt. %.

14. The baked biscuit or cookie product of claim 9, wherein the instantized pre-gelatinized waxy starch is present in an amount of about 0.23 wt. % to about 7.17 wt. %.

15. The baked biscuit or cookie product of claim 9, wherein the flour is a wheat flour, and wherein the wheat flour is present an amount of about 48.43 wt. % to about 59.73 wt. %.

16. The baked biscuit or cookie product of claim 9, wherein the composition does not include any soluble com fiber.

17. The baked biscuit or cookie product of claim 9, further comprising a creme that includes at least one artificial sweetener or at least one natural sweetener.

18. The baked biscuit or cookie product of claim 9, wherein the baked biscuit or cookie product, when subjected to a 3-point bend test, has a breakage force from about 3545 g to about 4555 g.

19. A method of making a baked biscuit or cookie product, the method comprising: preparing a dough composition including a sugar alcohol, instantized pre-gelatinized waxy starch, and a flour; and baking the dough composition for about 2 to about 7 minutes at a temperature of about 280°F to about 600°F to obtain the baked biscuit or cookie product.

20. The method of claim 19, wherein the dough composition further includes at least one of artificial sweetener and native starch.