BAKED PRODUCT

FIELD OF THE INVENTION

The present invention relates to baked products comprising a cavity, processes for making such baked products, and uses thereof.

BACKGROUND TO THE INVENTION

During baking, most forms of dough expand laterally and vertically, where vertical expansion is more pronounced than horizontal spread mainly due to the effect of leavening agents and water evaporation, thus creating an aerated structure. However, vertical collapse usually occurs before the baking process is complete, resulting in baked products with limited aeration.

Aerated baked products, such as biscuits, can be prepared by sheeting or puffing, or by using large quantities of leavening agents, modified starches, milk proteins or egg proteins.

In sheeting technology, the dough is usually fermented before the sheeting phase, and egg and modified starches form part of the ingredients to obtain an aerated structure. In puffing technology, the expansion of the product is obtained by a combination of high temperature and pressure. The final structure is described as aerated, but it has many small air pores instead of a large one, which is the main characteristic of the present invention.

The drawback of using egg or whey (milk) proteins in the formulation is that they are considered food allergens, and they must to be declared according to food allergen labelling regulations. Starches that are not free from chemical modification must also be declared on the food label as “modified starches”. Although modified starches, such as modified potato or rice starches, can help with the expansion of dough during baking, they are not considered clean label ingredients. There are some starches that are not chemically treated and assist the dough expansion. However, biscuits formulated with such ingredients and having a similar structure to that of the present invention are not known.

There is a need for further baked products with a cavity, wherein the cavity is formed by stimulating the vertical expansion of dough without collapse during the baking process, which is a desired sensory attribute in these products. There is also a need to provide a facile process for preparing baked products having such a cavity, which can be employed on an industrial scale. However, the complexities of ensuring an expanded dough without collapse, and without incorporating extra ingredients, mean that the optimization of processes for making baked products having a cavity have hitherto been difficult to achieve. The present invention addresses this problem. SUMMARY OF THE INVENTION

The present inventors have found that vertical expansion and collapse of dough during a baking process are significantly influenced by added sugar and its particle size. In particular, the inventors surprisingly found that baked products having a cavity resulting from well-controlled vertical expansion can be prepared using particular amounts and particle size ranges of added sugar. The controlled vertical expansion resulting from the use of particular amounts and particle size ranges of the added sugar enables a cavity to be formed inside the baked product, wherein the structure of the baked product is stable at the end of the baking process. Furthermore, the baked products may have one or more of: excellent texture, good appearance, good final moisture content, preferably within the range 1 to 2%, good breaking force and good fracturability; and may be produced by particular methods on small to large scale with excellent processability.

In a first aspect, the invention provides a process for preparing a baked product, comprising

(a) preparing a dough comprising:

(i) flour,

(ii) at least one added sugar wherein the at least one added sugar has a particle size (D90) of less than or equal to about 150 pm,

(iii) optionally at least one leavening agent,

(iv) optionally added fat, and

(v) optionally added water; and

(b) baking the dough, preferably at a temperature of about 130°C to about 180°C; wherein the dough in step (a) comprises about 26 wt% to about 55 wt% added sugar (ii) relative to the total weight of the dough.

In a second aspect, the invention provides a baked product obtainable by a process according to the first aspect.

In a third aspect, the invention provides a food comprising the baked product according to the second aspect.

DESCRIPTION OF THE DRAWINGS

Figure 1 - Particle size distributions of granulated and powdered sucrose measured by means of light scattering using the Mie diffraction theory, with average particle sizes (i.e. Sauter mean diameter, D[3, 2]) of 214 pm and 893 pm, and spherical specific surface areas of 6.7 m ^-1 and 28.1 mm ^-1 , respectively.

Figure 2 - Cumulative distribution of the air pores of biscuits prepared with different amounts of granulated or powdered sucrose, expressed as wt% relative to the total weight of the dough, measured by quantification of the structure thickness with image analysis software (CTAn from Bruker). Data are means ± standard error (n = 3): (a) Reference Example E (16.3 wt% granulated sucrose); (b) Reference Example D (23.4 wt% granulated sucrose); (c) Reference Example C (36.2 wt% granulated sucrose); (d) Reference Example B (16.3 wt% powdered sucrose); (e) Reference Example A (23.5 wt% powdered sucrose); (f) Example A (36.2 wt% powdered sucrose).

Figure 3 - Cross-sectional computed microtomography images of biscuits prepared with different amounts of powdered or granulated sucrose, expressed as wt% relative to the total weight of the dough: (a) Example A (36.2 wt% powdered sucrose); (b) Reference Example A (23.5 wt% powdered sucrose); (c) Reference Example B (16.3 wt% powdered sucrose); (d) Reference Example C (36.2 wt% granulated sucrose); (e) Reference Example D (23.4 wt% granulated sucrose); (f) Reference Example E (16.3 wt% granulated sucrose

Figure 4 - Vertical and horizontal expansion of doughs during baking with different amounts of added sucrose (34.5 or 29.1 wt%, relative to the total weight of the dough) and particle sizes (D90 = 58.6 pm or D90 = 406.0 pm), measured using time-lapse photography: (A) Example I and Reference Example F (34.5 wt%, vertical expansion); (B) Example I and Reference Example F (34.5 wt%, horizontal expansion); (C) Example K and Reference Example H (29.1 wt%, vertical expansion); (D) Example K and Reference Example H (29.1 wt%, horizontal expansion).

Figure 5 - Final structure of biscuits prepared with different amounts of powdered sucrose, expressed as wt% relative to the total weight of the dough: (a) Example B (44.9 wt%); (a) Example C (34.5 wt%); (b) Example D (32.7 wt%); (c) Example E (30.9 wt%); (d) Example F (30.0 wt%); (e) Example G (29.1 wt%); (f) Example H (27.1 wt%).

Figure 6 - Final structure of biscuits prepared with 34.5 wt% or 29.1 wt% sucrose (relative to the total weight of the dough) with different particle sizes: (a) Example I (34.5 wt% sucrose; D90 = 58.6 pm); (b) Example J (34.5 wt% sucrose; D90 = 120 pm); (c) Reference Example F (34.5 wt% sucrose; D90 = 406 pm); (d) Example K (29.1 wt% sucrose; D90 = 58.6 pm); (e) Reference Example G (29.1 wt% sucrose; D90 = 220 pm); (f) Reference Example H (29.1 wt% sucrose; D90 = 406 pm); (g) Reference Example I (29.1 wt% sucrose; D90 = 684 pm); (h) Reference Example J (29.1 wt% sucrose; D90 = 1130 pm). DETAILED DESCRIPTION OF THE INVENTION

Various preferred features and embodiments of the present invention will now be described by way of non-limiting examples.

It must be noted that as used herein and in the appended claims, the singular forms “a”, “an”, and “the” include plural referents unless the context clearly dictates otherwise.

The terms “comprising”, “comprises” and “comprised of” as used herein are synonymous with “including” or “includes”; or “containing” or “contains”, and are inclusive or open-ended and do not exclude additional, non-recited members, elements or steps. The terms “comprising”, “comprises” and “comprised of” also include the term “consisting of”.

The term “consists essentially of” means that specific further components can be present, wherein the further components do not materially affect the essential characteristics of the compositions or the products obtainable by the claimed processes.

The % values are in weight/weight%, which is used interchangeably with wt%, unless otherwise specified.

The term “dough” refers to the mixture which will be subjected to baking.

This disclosure is not limited by the exemplary methods and materials disclosed herein, and any methods and materials similar or equivalent to those described herein can be employed.

FLOUR

As mentioned above, the process of the invention comprises preparing a dough comprising flour.

The dough in step (a) may contain about 20 wt% to about 74 wt% flour relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 20 wt% to about 70 wt%, about 20 wt% to about 60 wt%, about 25 wt% to about 55 wt%, about 25 wt% to about 40 wt%, or about 25 wt% to about 30 wt% flour relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 30 wt% to about 70 wt%, about 40 wt% to about 65 wt%, about 50 wt% to about 65 wt%, or about 60 wt% to about 70 wt% flour relative to the total weight of the dough in step (a).

Preferably, the dough in step (a) contains about 25 wt% to about 60 wt%, preferably about 35 wt% to about 55 wt%, more preferably about 40 wt% to about 50 wt%, flour relative to the total weight of the dough in step (a). For example, the dough in step (a) may contain about 25 wt% to about 55 wt%, about 25 wt% to about 50 wt%, about 25 wt% to about 45 wt%, about 25 wt% to about 40 wt%, about 25 wt% to about 35 wt%, or about 25 wt% to about 30 wt% flour relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 30 wt% to about 60 wt%, about 30 wt% to about 55 wt%, about 30 wt% to about 50 wt%, about 30 wt% to about 45 wt%, about 30 wt% to about 40 wt%, or about 30 wt% to about 35 wt% flour relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 35 wt% to about 60 wt%, about 35 wt% to about 55 wt%, about 35 wt% to about 50 wt%, about 35 wt% to about 45 wt%, or about 35 wt% to about 40 wt% flour relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 40 wt% to about 60 wt%, about 40 wt% to about 55 wt%, about 40 wt% to about 50 wt%, or about 40 wt% to about 45 wt% flour relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 45 wt% to about 60 wt%, about 45 wt% to about 55 wt%, or about 45 wt% to about 50 wt% flour relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 50 wt% to about 60 wt%, or about 50 wt% to about 55 wt% flour relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 55 wt% to about 60 wt% flour relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 25 wt%, about 30 wt%, about 35 wt%, about 40 wt%, about 45 wt%, about 50 wt%, or about 55 wt% flour relative to the total weight of the dough in step (a).

The flour may comprise wheat flour and/or comprise flour from non-wheat grains, optionally in one embodiment to replace the wheat flour, alternatively in another embodiment in addition to the wheat flour.

The wheat flour may be soft or hard wheat flour.

Any wheat flour or non-wheat flour present may be whole grain.

The term “whole grain” refers to a grain of any cereal or pseudo-cereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm The term “soft flour” refers to flour that has a low protein content, preferably having a protein content of less than about 11%, more preferably less than about 10%, most preferably less than about 9%, by weight of total weight of flour. Usefully the protein content of soft flour is at least about 5%, more usefully at least about 6%, most usefully at least about 7% by weight of total weight of flour. Conveniently, soft flour has a protein content from about 5% up to about 11%, more conveniently from about 6% to about 10%, most conveniently from about 7% to about 9% by weight of total weight of flour.

The term “hard flour” refers to flour that has a high protein content, preferably having a protein content of more than about 11%, more preferably at least about 12%, most preferably at least about 13%, for example at least about 14% by total weight of flour. Usefully the protein content of hard flour is no more than about 20%, usefully no more than about 17%, more usefully no more than about 15% by total weight of flour. Conveniently, hard flour has a protein content from about 11% to about 20%, more conveniently from about 12% to about 17%, most conveniently from about 13% to about 15% by total weight of flour.

The flour may comprise a non-wheat flour instead of or in additional to the wheat flour. More conveniently, the non-wheat flour is obtained and/or obtainable from one or more of the following sources of grain: non-wheat cereals such as rye, common oat (Avena sativa, also referred to herein as oats), rice and/or bran; legumes such as beans and/or soybeans; and/or suitable mixtures thereof.

Non-wheat food grade crops (such as cereal grains) that are suitable for producing flours for use in the present invention are selected from the group consisting of: warm season cereals (such as maize kernels; finger millet; fonio; foxtail millet; Kodo millet; Japanese millet; Job's Tears; maize (corn); pearl millet; proso millet; and/or sorghum); cool season non wheat cereals (such as barley, oats, rice, rye, teff, triticale and/or, wild rice); pseudo cereal grains; (such as starchy grains from broadleaf plant families: amaranth buckwheat, smartweed and/or quinoa); grain legumes and/or pulses (such as lentil, pea, chickpeas, common beans, fava beans, garden peas, lentils, lima beans, lupins, mung beans, peas, peanuts, pigeon peas, runner beans and/or, soybeans), cassava (Maihot esculenta) and/or any suitable combinations and/or mixtures thereof.

Cassava is an important subsistence crop in many tropical areas including, for example, Asia, Africa and Latin America. The cassava roots are a major source of carbohydrates such as starch. This starch from the cassava root can be extracted to produce cassava starch also known as tapioca starch or tapioca flour. Cassava flour is made by cooking, drying and grinding cassava root to a fine powder. This is different from cassava starch, which is made from the starch of the cassava plant whereas the cassava flour is made from the ground root. Both tapioca flour and cassava flour can be used in the present invention. Flour from yucca may also be used. Preferred flours are those obtained and/or obtainable from millet; maize, barley, oats, rice, rye and/or soybeans.

More preferred flours are those obtained and/or obtainable from barley, oats, rice and/or rye, most preferred flours are those obtained from rye and/or oats, such as from oats.

An example of oats as used herein is the common oat (Avena sativa).

The non-wheat flour where present may be present in an amount of at least about 0.5%, preferably in an amount of at least about 5% by weight, conveniently at least about 6%, more conveniently at least about 8%, even more conveniently at least about 10%, most conveniently at least about 15%, for example at least about 20% of the total flour.

Advantageously in this embodiment the non-wheat flour may be present in an amount of about 100%, less than or equal to about 75%, less than or equal to about 50%, more advantageously less than or equal to about 40%, most advantageously less than or equal about 30%, for example less than or equal about 25% of the total flour.

Preferably in this embodiment the non-wheat flour may be present in the baked product in an amount of from about 0.5% to about 50%, preferably from about 5 to about 50%, more preferably from about 6 to about 40%, most preferably from about 8 to about 30%, for example from about 10 to about 25% of the total flour.

The above percentages preferably relate to the total non-wheat flours, not each individual non wheat flours if a combination is present.

ADDED SUGAR

As mentioned above, the process of the invention comprises preparing a dough comprising at least one added sugar having a particle size (D90) of less than or equal to about 150 pm.

The terms “added sugar”, “intrinsic sugar”, “natural sugar” and alike have their standard meanings in the art, and refer to sugar that is not inherently present in the other ingredients of the dough or baked product, such as the flour. In line with the recognised meaning in the art, naturally occurring sugars are found naturally in foods such as fruit (fructose) and milk (lactose). Added sugars are sugars and syrups put in foods during preparation or processing.

For example, the US FDA has defined added sugars as: “sugars that are either added during the processing of foods, or are packaged as such”, and include sugars (free, mono and disaccharides), syrups, naturally occurring sugars that are isolated from a whole food and concentrated so that sugar is the primary component (e.g., fruit juice concentrates), and other caloric sweeteners. This would include single ingredient foods such as individually packaged table sugar. Sugar alcohols are not considered to be added sugars.

According to the present process, the dough contains at least one added sugar having a particle size (D90) of less than or equal to about 150 pm. Such added sugar having the particle size must be a solid sugar, but can be any suitable solid sugar, particularly brown sugar, sucrose, dextrose, fructose, glucose, lactose, maltose, malt sugar, raw sugar, turbinado sugar, and trehalose.

The dough may contain additional added sugars that may be in liquid or dissolved form, or do not meet the particle size requirement, as long as at least one added sugar meets the particle size range requirement.

The added sugar may preferably be a powdered sugar. More preferably, the added sugar is powdered sugar with low moisture content.

Preferably, the added sugar has a total moisture content of about 0.01 wt% to about 5.0 wt%, preferably about 0.25 wt% to about 3.0 wt%, or about 0.5 wt% to about 2 wt%, based on the weight of the added sugar. Any suitable method for measuring this moisture content is applicable, for instance, by thermogravimetric analysis, e.g. using a drying oven and calculating a loss on drying, or using an infra-red moisture analyser.

Preferably, the added sugar moisture content is measured by thermogravimetric analysis, using a HB43 halogen moisture analyser (METTLER TOLEDO, USA), where 5 g of sample is heated at 125°C with switch-off criterion 3, in triplicate.

Preferably, the added sugar comprises or consists of sucrose.

As mentioned above, the dough in step (a) comprises about 26 to about 55 wt% added sugar relative to the total weight of the dough.

For example, the dough in step (a) may comprise about 26 wt% to about 50 wt%, about 26 wt% to about 45 wt%, about 26 wt% to about 40 wt%, about 26 wt% to about 35 wt%, or about 26 wt% to about 30 wt% added sugar relative to the total weight of the dough in step (a).

For example, the dough in step (a) may comprise about 30 wt% to about 55 wt%, about 30 wt% to about 50 wt%, about 30 wt% to about 45 wt%, about 30 wt% to about 40 wt%, or about 30 wt% to about 35 wt%, added sugar relative to the total weight of the dough in step (a).

For example, the dough in step (a) may comprise about 35 wt% to about 55 wt%, about 35 wt% to about 50 wt%, about 35 wt% to about 45 wt%, or about 35 wt% to about 40 wt% added sugar relative to the total weight of the dough in step (a). For example, the dough in step (a) may comprise about 40 wt% to about 55 wt%, about 40 wt% to about 50 wt%, or about 40 wt% to about 45 wt% added sugar relative to the total weight of the dough in step (a).

For example, the dough in step (a) may comprise about 45 wt% to about 55 wt%, or about 45 wt% to about 50 wt% added sugar relative to the total weight of the dough in step (a).

For example, the dough in step (a) may comprise about 50 wt% to about 55 wt% added sugar relative to the total weight of the dough in step (a).

For example, the dough in step (a) may comprise about 26 wt%, about 30 wt%, about 35 wt%, about 40 wt%, about 45 wt%, about 50 wt%, or about 55 wt% added sugar relative to the total weight of the dough in step (a).

Preferably, the dough in step (a) comprises about 26 wt% to about 55 wt%, more preferably about 28 wt% to about 45 wt%, most preferably about 30 wt% to about 40 wt%, added sugar relative to the total weight of the dough in step (a).

Particle size distribution

Unless otherwise indicated, particle size and particle size distributions may be measured by any appropriate method. For example, laser diffraction or microscopic analysis, preferably laser diffraction, may be used to measure the particle size of microparticles (microparticulates) and dynamic light scattering may be used to measure the particle size of nanoparticles (nanoparticulates).

For microparticulates (e.g. particularly particles of 1 micron or greater, and preferably 1 to 1000 microns), particle size distribution is preferably measured by laser light diffraction, e.g. using a Mastersizer 3000, Malvern Instruments Ltd, Malvern UK with Fraunhoffer theory or Mie theory (absorption index 0.01, Rl sucrose 1.538) in a “wet system” using a Hydro SM attachment and AAK Akomed R MCT oil dispersant Rl 1.45. In a “wet system”, the sample is placed in the MCT oil and sonicated for 2 minutes with an ultrasonic probe before being run in the Malvern 3000 with a Hydro SM wet dispersion unit, in duplicate. In a “dry system”, the sample is placed into the Aero S automatic dry dispersion unit before being run in the Malvern 3000, in duplicate. The particle sizes obtained using the above methods were not significantly different for the present invention. However, preferably, a Mie theory, dry system is used, as in the examples.

For nanoparticulates (e.g. particularly particles of less than 1 microns, and especially for particles of about 1 to about 100 nm), particle size distribution is preferably measured by dynamic light scattering, e.g. using Nicomp 380, Particle Sizing Systems, Santa Barbara, CA, USA). The term Dx means that x% of the particles (based on volume) has a diameter of or below a specified D value. Thus, by way of example, a D90 of 150 pm means that 90% of the particles, by volume, have a diameter of or below 150 pm, and a D50 of 100 pm means that 50% of the particles, by volume, have a diameter of or below 100 pm. The term average particle size refers to a mean average particle size, preferably as represented by Sauter mean diameter (D[3, 2]).

As mentioned above, the dough in step (a) contains at least one added sugar having a particle size D90 of less than or equal to about 150 pm, preferably less than or equal to about 120 pm.

Figure 1 provides the particle size distribution of powdered and granulated sucrose, with average particle sizes (i.e. Sauter mean diameter, D[3, 2]) of 214 pm and 893 pm, respectively.

The added sugar may have a particle size D10 of about 1.5 pm to about 10 pm, preferably about 2.0 pm to about 7.5 pm, more preferably about 2.5 pm to about 5 pm.

For example, the added sugar may have a particle size D10 of about 1.5 pm to about 7.5 pm, about 1.5 pm to about 5 pm, or about 1.5 pm to about 2.5 pm.

For example, the added sugar may have a particle size D10 of about 2.5 pm to about 10 pm, about 2.5 pm to about 7.5 pm, or about 2.5 pm to about 5 pm.

For example, the added sugar may have a particle size D10 of about 5 pm to about 10 pm, or about 5 pm to about 7.5 pm.

For example, the added sugar may have a particle size D10 of about 7.5 pm to about 10 pm.

The added sugar may have a particle size D50 of about 5 pm to about 50 pm, preferably about 10 pm to about 40 pm, more preferably about 15 pm to about 36 pm.

For example, the added sugar may have a particle size D50 of about 5 pm to about 45 pm, about 5 pm to about 40 pm, about 5 pm to about 35 pm, about 5 pm to about 30 pm, about 5 pm to about 25 pm, about 5 pm to about 20 pm, about 5 pm to about 15 pm, or about 5 pm to about 10 pm.

For example, the added sugar may have a particle size D50 of about 10 pm to about 50 pm, about 10 pm to about 45 pm, about 10 pm to about 40 pm, about 10 pm to about 35 pm, about 10 pm to about 30 pm, about 10 pm to about 25 pm, about 10 pm to about 20 pm, or about 10 pm to about 15 pm.

For example, the added sugar may have a particle size D50 of about 15 pm to about 50 pm, about 15 pm to about 45 pm, about 15 pm to about 40 pm, about 15 pm to about 35 pm, about 15 pm to about 30 pm, about 15 pm to about 25 pm, or about 15 pm to about 20 pm. For example, the added sugar may have a particle size D50 of about 20 pm to about 50 pm, about 20 pm to about 45 pm, about 20 pm to about 40 pm, about 20 pm to about 35 pm, about 20 pm to about 30 pm, or about 20 pm to about 25 pm.

For example, the added sugar may have a particle size D50 of about 25 pm to about 50 pm, about 25 pm to about 45 pm, about 25 pm to about 40 pm, about 25 pm to about 35 pm, or about 25 pm to about 30 pm.

For example, the added sugar may have a particle size D50 of about 30 pm to about 50 pm, about 30 pm to about 45 pm, about 30 pm to about 40 pm, or about 30 pm to about 35 pm.

For example, the added sugar may have a particle size D50 of about 35 pm to about 50 pm, about 35 pm to about 45 pm, or about 35 pm to about 40 pm.

For example, the added sugar may have a particle size D50 of about 40 pm to about 50 pm, or about 40 pm to about 45 pm.

For example, the added sugar may have a particle size D50 of about 45 pm to about 50 pm.

The added sugar may have a particle size D90 of about 10 pm to about 150 pm, about 15 pm to about 140 pm, about 20 pm to about 130 pm, about 25 pm to about 120 pm, or about 30 pm to about 110 pm.

Preferably, the added sugar has a particle size D90 of about 10 pm to about 120 pm, more preferably about 15 pm to about 100 pm, particularly preferably about 20 pm to about 90 pm, even more preferably about 25 pm to about 80 pm, most preferably about 30 pm to about 60 pm.

The added sugar may have a particle size D98 of about 15 pm to about 150 pm, preferably about 20 pm to about 120 pm, more preferably about 25 pm to about 100 pm, most preferably about 30 pm to about 80 pm.

Preferably, the dough in step (a) comprises about 29 wt% to about 55 wt%, preferably about 35 wt% to about 45 wt%, added sugar relative to the weight of the dough, wherein the added sugar has a particle size D90 of about 10 pm to about 120 pm.

Preferably, the dough in step (a) comprises about 26 wt% to about 35 wt%, preferably about 26 wt% to about 29 wt%, added sugar relative to the weight of the dough, wherein the added sugar has a particle size D90 of about 10 to about 70 p . Weight ratio of added sugar to flour

The weight ratio of added sugar to flour refers to the weight of added sugar relative to the weight of flour. Thus, by way of example, a weight ratio of added sugar to flour in the dough in step (a) of about 0.9 means for every 1.0 g of flour, there is 0.9 g added sugar.

The weight ratio of added sugar to flour in the dough in step (a) may be about 0.5 to about 2.2, about 0.5 to about 2.1, about 0.6 to about 1.75, or about 0.6 to about 1.4; preferably about 0.65 to 1.2, or about 0.65 to 1.0; more preferably 0.70 to 0.90, most preferably about 0.8.

For example, the weight ratio of added sugar to flour in the dough in step (a) may be about 0.5, about 0.6, about 0.7, about 0.8, about 0.9, about 1.0, about 1.1 , about 1.2, about 1.3, about 1.4, about 1.5, about 1.6, about 1.7, about 1.8, about 1.9, about 2.0, about 2.1 , or about 2.2.

Weight ratio of added sugar to added water

The weight ratio of added sugar to added water refers to the weight of added sugar relative to the weight of added water. Thus, by way of example, a weight ratio of added sugar to added water in the dough in step (a) of about 6.5 means for every 1.0 g of added water, there is 6.5 g added sugar.

The weight ratio of added sugar to added water in the dough in step (a) may be about 2.5 to about 10.0.

For example, the weight ratio of added sugar to added water in the dough in step (a) may be about 2.5 to about 8.0, about 3.0 to about 6.5, about 3.0 to about 5.0 or about 3.0 to about 4.0.

For example, the weight ratio of added sugar to added water in the dough in step (a) may be about 4.0 to about 10.0, about 5.0 to about 10.0, about 6.5 to about 10.0, or about 8.0 to about 10.0.

For example, the weight ratio of added sugar to added water in the dough in step (a) may be about 2.5, about 2.8, about 3.0, about 3.2, about 3.4, about 3.5, about 4.0, about 4.5, about 5.0, about 5.5, about 6.0, about 6.5, about 7.0, about 7.5, about 8.0, about 8.5, about 9.0, about 9.5 or about 10.0.

Preferably, the weight ratio of added sugar to added water in the dough in step (a) is about 3.0 to 12, preferably about 3.2 to about 10, and more preferably about 3.4 to about 9.5.

Additional Added Sugar

As mentioned above, in addition to the at least one added sugar having a particle size (D90) of less than or equal to about 150 p , the dough in step (a) may also include one or more other added sugar(s) that does not have a particle size (D90) of less than or equal to about 150 pm. This additional added sugar(s) may include one or more sugars in a solid or liquid form.

Preferably, the additional added sugar(s) includes one or more sugars in a liquid form. For example, the natural form of the additional added sugar(s) may be liquid. For example, the additional added sugar(s) may be dissolved in a liquid such as water.

For example, the additional added sugar(s) may include brown sugar, corn sweetener, corn syrup, dextrose, fructose, fruit juice concentrates, glucose, high-fructose corn syrup, honey, invert sugar, lactose, maltose, malt sugar, molasses, raw sugar, turbinado sugar, trehalose, sucrose, maple syrup and syrups derived from starch hydrolysis. In some embodiments, the added sugars include: brown sugar, dextrose, fructose, glucose, lactose, maltose, malt sugar, raw sugar, turbinado sugar, trehalose, and sucrose.

The corn syrup, fruit juice concentrates, high-fructose corn syrup, honey, invert sugar, molasses, maple syrup, syrups from starch hydrolysis and other liquid sugars may be in solid form, for example a freeze dried form, or in liquid form

ADDED FAT

As mentioned above, the process of the invention comprises preparing a dough, which optionally comprises added fat.

The term “added fat” refers to fat that is not inherently present in the other ingredients of the dough or baked product, such as the flour.

In an embodiment, the dough in step (a) comprises added fat.

Preferably, the added fat is selected from the group consisting of soybean oil; palm fat, such as palm oil or palm stearin; butter; margarine; vegetable oil, such as sunflower oil, soybean oil, rapeseed oil or peanut oil; hydrogenated oil; interesterified fat; and combinations thereof.

Preferably, the added fat is solid at room temperature.

More preferably, the added fat includes palm fat.

The dough in step (a) may contain about 3 wt% to about 30 wt% added fat relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 3 wt% to about 25 wt%, about 5 wt% to about 20 wt%, about 5 wt% to about 15 wt%, about 5 wt% to about 10 wt%, or about 5 wt% added fat relative to the total weight of the dough in step (a). For example, the dough in step (a) may contain about 5 wt% to about 30 wt%, about 10 wt% to about 30 wt%, about 15 wt% to about 30 wt%, about 15 wt% to about 25 wt%, or about 17.5 wt% to about 20 wt% added fat relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 3 wt%, about 5 wt%, about 8 wt%, about 10 wt%, about 15 wt%, about 20 wt%, about 25 wt% or about 30 wt% added fat relative to the total weight of the dough in step (a).

Preferably, the dough in step (a) contains about 5 wt% to about 20 wt%, more preferably about 8 wt% to about 20 wt%, and most preferably about 10 wt% to about 15wt%, added fat relative to the total weight of the dough in step (a).

In any embodiment described herein, the dough in step (a) can contain about 10 wt% to about 12 wt% added fat relative to the total weight of the dough in step (a).

ADDED WATER

As mentioned above, the process of the invention comprises preparing a dough which optionally comprises added water.

The term “added water” refers to water that is not inherently present in the other ingredients of the dough or baked product, such as the flour.

In an embodiment, the dough in step (a) comprises added water.

In other embodiments, the dough in step (a) does not contain added water. However, the most preferred embodiment includes added water.

The dough in step (a) may contain about 1 wt% to about 20 wt% added water relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 1 wt% to about 15 wt%, about 1 wt% to about 10 wt%, about 1 wt% to about 9 wt%, about 1 wt% to about 8 wt%, about 1 wt% to about 7 wt%, or about 1 wt% to about 6 wt%, added water relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 4 wt% to about 20 wt%, about 4 wt% to about 15 wt%, about 4 wt% to about 10 wt%, about 4 wt% to about 8 wt%, or about 4 wt% to about 5 wt% added water relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 5 wt% to about 20 wt%, about 5 wt% to about 15 wt%, about 5 wt% to about 10 wt%, about 5 wt% to about 7 wt%, or about 5 wt% to about 8 wt% added water relative to the total weight of the dough in step (a). For example, the dough in step (a) may contain about 8 wt% to about 20 wt%, about 8 wt% to about 15 wt%, or about 8 wt% to about 10 wt% added water relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 10 wt% to about 20 wt%, or about 10 wt% to about 15 wt% added water relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 15 wt% to about 20 wt% added water relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt% or about 20 wt% added water relative to the total weight of the dough in step (a).

Preferably, the dough in step (a) contains about 5 wt% to about 15 wt%, preferably about 5 wt% to about 10 wt%, added water relative to the total weight of the dough in step (a).

LEAVENING AGENT

As mentioned above, the process of the invention comprises preparing a dough which optionally comprises at least one leavening agent.

The terms “leavening agent” or “raising agent” have their standard meanings in the art, i.e. a substance that is used in dough to enable the dough to rise, particularly during the baking process.

In an embodiment, the baked product comprises at least one leavening agent. Preferably, the leavening agent is a chemical leavening agent.

The leavening agent may be selected from the group consisting of sodium bicarbonate, sodium phosphate, ammonium bicarbonate, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminium sulfate, potassium bitartrate or cream of tartar, sodium aluminium phosphate, sodium acid aluminium phosphate hydrate, glucono-delta-lactone, adipic acid, potassium bicarbonate, calcium phosphate, ammonium carbonate and combinations thereof.

Preferably, the leavening agents in step (a) are selected from the group consisting of sodium bicarbonate, sodium phosphate, ammonium bicarbonate, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminium sulfate, potassium bitartrate, sodium aluminium phosphate, glucono-delta-lactone and adipic acid, and combinations thereof. For example, the leavening agent includes at least one of sodium bicarbonate, potassium bicarbonate, ammonium carbonate, and ammonium bicarbonate.

For example, the leavening agents can comprise sodium bicarbonate, ammonium bicarbonate and monocalcium phosphate.

For example, the leavening agent can comprise sodium phosphate, ammonium bicarbonate and monocalcium phosphate.

For example, the leavening agent can comprise sodium phosphate, ammonium bicarbonate and sodium acid pyrophosphate.

For example, the leavening agent can comprise sodium aluminium sulfate, ammonium bicarbonate and monocalcium phosphate.

For example, the leavening agents can comprise sodium bicarbonate, ammonium bicarbonate and potassium bitartrate.

For example, the leavening agents can comprise sodium bicarbonate, ammonium bicarbonate and sodium aluminium phosphate.

For example, the leavening agents can comprise sodium bicarbonate, ammonium bicarbonate and glucono-delta-lactone.

For example, the leavening agents can comprise sodium bicarbonate, ammonium bicarbonate and adipic acid.

The leavening agents in step (a) may be present in the dough in a range of about 1 wt% to about 5 wt%. Preferably, the leavening agents in step (a) are present in the dough in a range of about 1 wt% to about 4 wt%, more preferably about 2 wt% to about 3 wt%, relative to the total weight of the dough in step (a).

EXPANSION ENHANCERS

The dough in step (a) may comprise modified starch, milk protein, egg protein, yeast, enzymes, or combinations thereof.

For example, the dough in step (a) may contain about 1 wt% to about 4 wt%, or about 2 wt% to about 3 wt%, modified starch relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 1 wt% to about 4 wt%, or about 2 wt% to about 3 wt%, milk protein relative to the total weight of the dough in step (a). For example, the dough in step (a) may contain about 1 wt% to about 4 wt%, or about 2 wt% to about 3 wt%, egg protein relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 1 wt% to about 4 wt%, or about 2 wt% to about 3 wt%, yeast relative to the total weight of the dough in step (a).

For example, the dough in step (a) may contain about 1 wt% to about 4 wt%, or about 2 wt% to about 3 wt%, enzymes relative to the total weight of the dough in step (a).

However, in a highly preferred embodiment, the present invention does not include any expansion enhancers, preferably less than 1.0 wt%, more preferably less than 0.5 wt% and most preferably 0.0 wt%, relative to the total weight of the dough in step (a).

ADDITIONAL INGREDIENTS

The dough in step (a) may optionally contain about 0 wt% to about 20 wt% additional ingredients, relative to the total weight of the dough in step (a).

Preferably, the dough in step (a) contains about 0 wt% to about 15 wt%, more preferably about 0 wt% to about 10 wt%, even more preferably about 0 wt% to about 5 wt% additional ingredients, relative to the total weight of the dough in step (a). Most preferably, the dough in step (a) contains no or essentially no additional ingredients.

Possible additional ingredients include natural or artificial flavourings (e.g. fruit flavourings), natural or artificial colorants, cocoa powder, emulsifiers (e.g. lecithin), high intensity sweetener, whole egg, sodium chloride, milk powder (whole or skimmed), soy flour, and/or mixtures thereof.

Preferably, additional ingredients in step (a) do not comprise any of the expansion enhancers selected from: modified starch, milk protein, egg protein, or yeast.

Preferably, the dough in step (a) comprises about 0.05 wt% to about 0.20 wt%, more preferably about 0.075 wt% to about 0.15wt%, most preferably about 0.09 wt% to about 0.12wt% sodium chloride, relative to the total weight of the dough in step (a).

The dough may comprise inclusions. The inclusions may be any that are commonly used in the art, like fruit-based inclusions, nut-based inclusions, cereal-based inclusions and yogurt-based inclusions, for example. The inclusions may take the form of those commonly used, for example chips, flakes, crisps/crispies etc.

However, it is preferred that the dough does not comprise such inclusions.

The cellular structure of the baked product can be further strengthened using known stabilisers such as starch, modified starch, gums such as locust bean gum, guar gum, gum acacia, tragacanth, xanthan, karaya, gellan, tars, cellulose and cellulose derivatives, pectin or gelatin, maltodextrins, gelling agents such as alginates or carageenan, proteins or protein sources such as albumins, casein, caseinates, milk powders or whey powders. However, it is preferred that the dough does not include such stabilisers.

The dough in step (a) may comprise a high intensity sweetener. The high intensity sweetener may be a natural component, for example, a Luo Han Guo fruit extract (mogrosides), a steviol glycoside and combinations thereof. In an embodiment, the baked product may comprise steviol glycosides selected from rebaudioside A, B, C, D, E, M and X and stevioside and combinations thereof.

Preferably, the dough in step (a) comprises at least one fruit flavouring, at least one high intensity sweetener and at least one type of inclusion.

The dough in step (a) may include functional ingredients, for example, anti-oxidants, vitamins, probiotics, prebiotics and/or minerals.

The dough in step (a) may also comprise polyols, for example, sorbitol, xylitol, maltitol, lactitol or combinations thereof. Alternatively, polyols are not present, i.e. at preferably 0.00 wt% or 0.000 wt% relative to the total weight of the dough in step (a).

PROCESS

As mentioned above, the process of the invention comprises preparing a dough, and baking the dough.

The term “dough” and alike has its standard meaning in the art, and refers to a mixture of ingredients used for baking.

Preferably, the baked products are prepared by a process that comprises the steps of preparing the dough (i.e. mixing), shaping the dough and baking.

Preparing the dough

The mixing step may comprise one or more stages.

Preferably, the mixing step comprises a creaming step as a first step.

The second stage may comprise dough/batter formation. Preferably, flour and a portion of leavening agent are added to the composition produced in the first stage.

Any inclusions may be added after the formation of the dough/batter in a second or a third step.

Preferably, step (a) comprises: (i) mixing the added sugar, added fat, added water and one or more leavening agents;

(ii) adding flour to the mixture in step (i); and

(iii) mixing to form a dough.

Preferably, the mixing in step (i) is carried out over a period of about 1 minute to about 6 minutes, more preferably about 2 minutes to about 5 minutes.

Preferably, the mixing in step (i) is carried out in a horizontal or high shear mixer.

Preferably, step (ii) further comprises adding a second portion of at least one leavening agent to the mixture in step (i).

Preferably, the mixing step (iii) is carried out in a horizontal mixer over a period of about 1 minute to about 2 minutes, more preferably about 1 minute.

Shaping the dough

Dough can be shaped (formed) using rotary moulded, lamination or extrusion equipment. Preferably, the forming is carried out using rotary moulding.

The terms “rotary mould”, “rotary moulded”, “rotary moulding” and alike have their standard meanings in the art, and refer to a method of forming or shaping the dough using a forcing roll, a moulding roll containing dies, and an extracting roll.

The terms “lamination”, “laminated”, “laminating” and alike have their standard meanings in the art, and refer to a method of forming or shaping the dough by overlaying thin layers of dough.

The terms “extrusion”, “extruded”, “extruding” and alike have their standard meanings in the art, and refer to a method of forming or shaping the dough by forcing it through a die, then cutting the dough by a wire into the desired size.

Baking

The terms “bake”, “baked”, “baking” and alike have their standard meanings in the art, and refer to a method of cooking the dough.

The baking temperature may be about 100°C to about 200°C, preferably about 120°C to about 190°C, more preferably about 130°C to about 180°C, particularly preferably about 140°C to about 170°C, even more preferably about 145°C to about 160°C, most preferably about 150°C.

For example, the baking temperature may be about 130°C to about 170°C, about 130°C to about 160°C, about 130°C to about 150°C, or about 130°C to about 140°C. For example, the baking temperature may be about 140°C to about 180°C, about 140°C to about 170°C, about 140°C to about 160°C, or about 130°C to about 150°C.

For example, the baking temperature may be about 150°C to about 180°C, about 150°C to about 170°C, or about 150°C to about 160°C.

For example, the baking temperature may be about 160°C to about 180°C, or about 160°C to about 170°C.

For example, the baking temperature may be about 170°C to about 180°C.

For example, the baking temperature may be about 130°C, about 135°C, about 140°C, about 145°C, about 150°C, about 155°C, about 160°C, about 165°C, about 170°C, about 175°C or about 180°C.

The baking time may be about 3 minutes to about 20 minutes, preferably about 4 minutes to about 15 minutes, more preferably about 5 to about 10 minutes, most preferably about 6 to about 8 minutes.

For example, the baking time may be about 3 minutes, about 4 minutes, about 5 minutes, about 6 minutes, about 7 minutes, about 8 minutes, about 9 minutes, about 10 minutes, about 11 minutes, about 12 minutes, about 13 minutes, about 14 minutes, about 15 minutes, about 16 minutes, about 17 minutes, about 18 minutes, about 19 minutes, or about 20 minutes.

Preferably, the baking step is carried out at about 140°C to about 180°C for about 6 to about 8 minutes.

The baking step may be carried out at a humidity ratio of air of about 1 g to about 350 g of water vapour per kg of dry air, preferably about 10 g to about 220 g of water vapour per kg of dry air, as measured during baking using a digital humidity sensor (SCORPION ^@ 2 Data Logging Measurement System).

The terms “humidity ratio of air” and alike has its standard meaning in the art, and refers to the mass of water vapour per unit mass of dry air.

The term “dry air” and alike have their standard meanings in the art, and refers to a theoretical sample of air with no water vapour.

BAKED PRODUCT

As mentioned above, the process of the invention is used to prepare a baked product. Accordingly, one aspect of the invention relates to a baked product obtainable by the process of the invention. Another aspect of the invention relates to a food comprising the baked product of the invention.

The baked product may be sweet or savoury. Preferred baked products may comprise baked grain products, which term includes products that comprise cereals and/or pulses. Baked cereal products are more preferred, most preferably baked wheat products such as wafer(s), cracker(s), cookie(s), muffin(s), extruded snack(s) and/or biscuit(s).

Wafers may be flat or shaped (for example into a cone or basket for ice cream) and biscuits may have many different shapes. More preferred wafers are non-savoury wafers, for example having a sweet or plain flavour.

The baked product may comprise a coating or a filing or both.

A non limiting list of possible baked products includes: biscuits, cakes, breads, pastries and/or pies; such as from the group consisting of: rusk, saltine, pretzel, ANZAC biscuit, biscotti, flapjack, kurabiye, lebkuchen, leckerli, macroon, bourbon biscuit, butter cookie, digestive biscuit, custard cream, extruded snacks, florentine, garibaldi gingerbread, koulourakia, kourabiedes, Linzer torte, muffin, oreo, Nice biscuit, peanut butter cookie, polvoron, pizzelle, pretzel, croissant, shortbread, cookie, fruit pie (e.g. apple pie, cherry pie), lemon drizzle cake, banana bread, carrot cake, pecan pie, apple strudel, baklava, berliner, bichon au citron and/or similar products

Preferably, the baked product is a biscuit or a cookie.

Preferably, the baked product comprises a coating. More preferably, the baked product comprises a chocolate-, chocolate analogue-, or hard yoghurt-based coating. Most preferably, the baked product is a biscuit comprising a chocolate-, chocolate analogue-, or hard yoghurt- based coating.

Preferably, the baked product contains about 30 wt% to about 61 wt% added sugar relative to the total weight of the baked product.

For example, the baked product may contain about 30 wt% to about 60 wt%, about 30 wt% to about 55 wt%, about 30 wt% to about 50 wt%, about 30 wt% to about 45 wt%, about 30 wt% to about 40 wt%, or about 30 wt% to about 35 wt% added sugar relative to the total weight of the baked product.

For example, the baked product may contain about 35 wt% to about 60 wt%, about 35 wt% to about 55 wt%, about 35 wt% to about 50 wt%, about 35 wt% to about 45 wt%, or about 35 wt% to about 40 wt% added sugar relative to the total weight of the baked product. For example, the baked product may contain about 40 wt% to about 60 wt%, about 40 wt% to about 55 wt%, about 40 wt% to about 50 wt%, or about 40 wt% to about 45 wt% added sugar relative to the total weight of the baked product.

For example, the baked product may contain about 45 wt% to about 60 wt%, about 45 wt% to about 55 wt%, or about 45 wt% to about 50 wt% added sugar relative to the total weight of the baked product.

For example, the baked product may contain about 50 wt% to about 60 wt%, or about 50 wt% to about 55 wt% added sugar relative to the total weight of the baked product.

For example, the baked product may contain about 55 wt% to about 60 wt% added sugar relative to the total weight of the baked product.

Preferably, the baked product contains about 5 wt% to about 28wt% added fat relative to the total weight of the baked product.

For example, the baked product may contain about 5 wt% to about 25 wt%, about 5 wt% to about 20 wt%, about 5 wt% to about 15 wt%, or about 5 wt% to about 10 wt% added fat relative to the total weight of the baked product.

For example, the baked product may contain about 10 wt% to about 28 wt%, about 10 wt% to about 25 wt%, about 10 wt% to about 20 wt%, or about 10 wt% to about 15 wt% fat relative to the total weight of the baked product.

For example, the baked product may contain about 15 wt% to about 28 wt%, about 15 wt% to about 25 wt%, or about 15 wt% to about 20 wt% fat relative to the total weight of the baked product.

For example, the baked product may contain about 20 wt% to about 28 wt%, or about 20 wt% to about 25 wt% added fat relative to the total weight of the baked product.

For example, the baked product may contain about 25 wt% to about 28 wt% added fat relative to the total weight of the baked product.

Preferably, the baked product contains about 25 wt% to about 67 wt% flour relative to the total weight of the baked product.

For example, the baked product may contain about 25 wt% to about 65 wt%, about 25 wt% to about 60 wt%, about 25 wt% to about 55 wt%, about 25 wt% to about 50 wt%, about 25 wt% to about 45 wt%, about 25 wt% to about 40 wt%, about 25 wt% to about 35 wt% or about 25 wt% to about 30 wt% flour relative to the total weight of the baked product. For example, the baked product may contain about 30 wt% to about 67 wt%, about 30 wt% to about 65 wt%, about 30 wt% to about 60 wt%, about 30 wt% to about 55 wt%, about 30 wt% to about 50 wt%, about 30 wt% to about 45 wt%, about 30 wt% to about 40 wt%, or about 30 wt% to about 35 wt% flour relative to the total weight of the baked product.

For example, the baked product may contain about 35 wt% to about 67 wt%, about 35 wt% to about 65 wt%, about 35 wt% to about 60 wt%, about 35 wt% to about 55 wt%, about 35 wt% to about 50 wt%, about 35 wt% to about 45 wt%, or about 35 wt% to about 40 wt% flour relative to the total weight of the baked product.

For example, the baked product may contain about 40 wt% to about 67 wt%, about 40 wt% to about 65 wt%, about 40 wt% to about 60 wt%, about 40 wt% to about 55 wt%, about 40 wt% to about 50 wt%, or about 40 wt% to about 45 wt% flour relative to the total weight of the baked product.

For example, the baked product may contain about 45 wt% to about 67 wt%, about 45 wt% to about 65 wt%, about 45 wt% to about 60 wt%, about 45 wt% to about 55 wt%, or about 45 wt% to about 50 wt% flour relative to the total weight of the baked product.

For example, the baked product may contain about 50 wt% to about 67 wt%, about 50 wt% to about 65 wt%, about 50 wt% to about 60 wt%, or about 50 wt% to about 55 wt% flour relative to the total weight of the baked product.

For example, the baked product may contain about 55 wt% to about 67 wt%, about 55 wt% to about 65 wt%, about 55 wt% to about 60 wt% flour relative to the total weight of the baked product.

For example, the baked product may contain about 60 wt% to about 67 wt%, or about 60 wt% to about 65 wt% flour relative to the total weight of the baked product.

For example, the baked product may contain about 65 wt% to about 67 wt% flour relative to the total weight of the baked product.

Preferably, the baked product has a total moisture content of about 0.25 wt% to about 5.0 wt%, preferably about 0.5 wt% to about 3.0 wt%, most preferably about 1 wt% to about 2 wt%, based on the weight of the product after baking. Any suitable method for measuring this moisture content is applicable, for instance, by thermogravimetric analysis, e.g. using a drying oven and calculating a loss on drying, or using an infra-red moisture analyser.

Preferably, the baked product moisture content is measured by thermogravimetric analysis, using a HB43 halogen moisture analyser (METTLER TOLEDO, USA), where 5 g of sample is heated at 125°C with switch-off criterion 3, in triplicate. Preferably, about 50% to about 100%, more preferably about 60% to about 80%, most preferably about 65% to about 75% of the total pore volume in the baked product is present in a single pore, as measured by X-ray computed microtomography. Preferably, the baked product has a porosity of about 70 volume% to about 90 volume%, preferably about 82 volume% to about 88 volume %, 75 volume% to about 85 volume%, preferably about 80 volume% to about 85 volume%, relative to the total volume of the baked product, as measured by X-ray computed microtomography.

The terms “cavity”, “pore” and alike have their standard meanings in the art, and refer to void space in the baked product. The terms “cavity” and “pore” are used interchangeably.

The term “total pore volume” and alike has its standard meaning in the art, and refers to a fraction of the total void space over the total volume in the baked product. The terms “porosity” and “total pore volume” are preferably used interchangeably.

Preferably, the single pore and/or the largest pore is located centrally in the baked product. The term “centrally” and alike has its standard meaning in the art and means that at least part of the pore is located near the centre, preferably in the centre, of the baked product.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the process of the present invention and vice versa. Furthermore, features described for different embodiments of the present invention may be combined. Where known equivalents exist for specific features, such equivalents are incorporated as if specifically referred to in this specification. Further advantages and features of the present invention are apparent from the Figures and non-limiting Examples.

EXAMPLES

The invention will now be further described by way of examples, which are intended to illustrate to and assist the skilled person in carrying out the invention and are not intended in any way to limit the scope of the invention.

Unless stated otherwise, the powdered and granulated sucrose used in the examples had an average particle size (i.e. Sauter mean diameter, D[3, 2]) of 214 or 893 pm, respectively.

Example 1- Preparation of biscuits using different amounts of powdered and granulated sucrose

Rotary moulded biscuits were prepared using the ingredients listed in Table 1. Powdered or granulated sucrose, water, lecithin, palm fat, sodium bicarbonate, ammonium bicarbonate and salt were mixed using a horizontal mixer at 166 rpm for 330 seconds. Subsequently, wheat flour (13.8% moisture) and monocalcium orthophosphate were added, and the dough was mixed using a horizontal mixer at 85 rpm for 60 seconds. The dough was shaped using a rotary mould (4 x 4 cm ² ), and then baked in a forced-air oven at 150°C for 6 to 8 minutes. Different baking times were used to achieve a similar moisture content in the resulting biscuits. Example A and Reference Example C were baked for 6 minutes; Reference Examples A and D were baked for 7 minutes; and Reference Examples B and E were baked for 8 minutes. The resulting biscuits were packaged using a PET/BOPP Met/PE film.

Table 1 - Amounts of ingredients (wt% of the total dough) used for biscuits Example 2 - Preparation of biscuits using different amounts of powdered sucrose

Rotary moulded biscuits were prepared using the ingredients listed in Table 2. Powdered sucrose, water, lecithin, palm fat, sodium bicarbonate, ammonium bicarbonate and salt were mixed using a horizontal mixer at 166 rpm for 2 minutes. Subsequently, soft wheat flour and monocalcium orthophosphate were added, and the dough was mixed using a horizontal mixer at 85 rpm for 1 minute. The dough was shaped using a rotary mould (36 x 36 mm ² ), and then baked in a forced-air oven at 150°C for 8 minutes. The resulting biscuits were packaged using a BOPP film. Table 2 - Amounts of ingredients (wt% of the total dough) used for biscuits

Example 3 - Preparation of biscuits using 34.5 wt% or 29.1 wt% sucrose (relative to the total weight of the dough), with different particle sizes Rotary moulded biscuits were prepared in the same way as Example C and Example G. However, the powdered sucrose was replaced with sucrose having specific particle sizes, as set out in Table 3.

Table 3 - Amounts and particle sizes of sucrose used for biscuits Example 4 - Characterization of the Rotary Moulded Biscuits

Biscuit microstructure: porosity quantification

The porosity of the expanded rotary-moulded biscuits was characterized using a Skyscan 1272 X-ray computed microtomography system (version 1.1.7, Bruker Corp., Belgium), where the X- ray source operated at a voltage of 35 kV and a current of 231 mA. The image acquisition was carried out using the oversized scanning mode and dual image camera shift modes in order to scan the entire sample, with an exposure time of 800 s, over an interval of 0° to 180° with a rotation step of 1.0°, and two frame averaging. Three samples were scanned for each condition.

Around 2300 projection images were obtained from the image acquisition, and they were processed using reconstruction software (NRecon v. 1.7.3, Bruker Corp., Belgium) to obtain 2D cross-sectional images (voxel size of 13.3 pm ^c 13.3 pm ^c 13.3 pm). During the reconstruction step, the following parameters were set to obtain good quality reconstructed images: thermal correction (X/Y alignment with a reference scan), misalignment compensation (post-alignment), smoothing (3, using Gaussian Kernel = 2), ring artefacts reduction (= 20), and beam-hardening correction (= 20%).

The reconstructed images were processed and analysed using CTAn software (version 1.17, Bruker Corp., Belgium), using the following steps: (i) selecting a volume of interest (VOI); (ii) removing residual noise; (iii) creating a region of interest (ROI); (iv) image segmentation into biscuit matrix and air pores; and finally, (v) three-dimensional quantification to obtain the porosity results.

A VOI was selected in order to reduce the time consumption during the 3D quantification. Then, the residual noise was eliminated by mainly using global threshold, despeckle, and morphological operations. After that, the ROI was created with the shrink-wrap plug-in, because it was necessary to generate the exact boundary limits of the biscuit to proceed with the segmentation process. The solid biscuit matrix and air pores were segmented applying bitwise operations between the ROI and the binary object, where binarization was done using global thresholding. Finally, the 3D quantification was performed using the 3D analysis plug-in, which enables the 3D volume of the ROI, biscuit matrix, and air pores to be obtained.

Expansion

Horizontal and vertical expansion were measured with time-lapse photography using a digital camera (Nixon D7200 18-140 VR, Thailand), with photographs being taken every 30 seconds. Three biscuit doughs were followed per video recording. The dough length and height was quantified as a function of the baking time using image processing. Physicochemical Analysis

Biscuit moisture content was carried out by thermogravimetric analysis, using a HB43 halogen moisture analyser (METTLER TOLEDO, USA), where 5 g of sample was heated at 125°C with switch-off criterion 3, in triplicate. pH measurements were performed in duplicate by potentiometric method using an Orion Star A211 benchtop pH meter (Thermo Fisher Scientific, USA). Ten grams of sample was homogenized with 90 ml of distilled water into a 250 mL beaker at room temperature (22 ± 1°C). Then, the dispersion was mixed using magnetic stirrer and the pH was read when the reading was stable for 30 seconds.

Biscuit dimensions (i.e. width, thickness, length) were measured using a digital micrometer 6 inch (0-150 mm, Wurth Group, Germany).

The maximum breaking force and fracturability of biscuits were measured after two days of its elaboration, using a TA.XT Texture Analyzer (5 kg loadcell, Stable Microsystems, United Kingdom). Twenty biscuits were analysed at room temperature with HDP/3PB probe and support span of 36 mm, using a test speed of 1 mm/s over a distance of 5 mm.

Results

As shown in Figures 2 and 3, Example A (prepared with 36.2 wt% powdered sucrose) had a significantly larger air pore relative to Reference Examples A to E (prepared with 23.5 wt% powdered sucrose or less, or with granulated sucrose). The pore in Example A is a large central cavity. Moreover, from Figure 3 it is possible to clearly observe the presence of sucrose crystals as part of the biscuit structure when the sucrose is granulated and its content is 23.5 wt% or 36.2 wt%. In biscuits prepared with 16.3 wt% granulated or powdered sucrose, sugar crystals or agglomerated regions cannot be visualized, indicating that any sugar crystals have a particle size less than 10.7 pm, which was the pixel size used for this analysis.

As shown in Figure 4, Examples I and K also displayed excellent vertical expansion without collapse during baking, whereas Reference Examples F and H displayed smaller vertical expansion and collapse during this process.

As shown in Figure 5, Examples B to H (prepared with 27.1 wt% to 44 wt% sucrose) showed a vertically expanded structure when powdered sucrose was used as part of the biscuit ingredients.

As shown in Figure 6, Examples I to K (prepared with 29.1 wt% to 34.5 wt% sucrose, with D90 less than 150 p ) showed a vertically expanded structure, with vertical expansion increasing with decreasing particle size and increasing sucrose content. Examples A to K also had excellent appearance, pH, final moisture content, dimensions, maximum breaking force and fracturability.

FURTHER ASPECTS AND EMBODIMENTS

Further aspects and embodiments of the present invention are set out in the following numbered clauses.

1. A process for preparing a baked product, comprising

(a) preparing a dough comprising:

(i) flour,

(ii) at least one added sugar wherein the at least one added sugar has a particle size (D90) of less than or equal to about 150 pm,

(iii) optionally at least one leavening agent,

(iv) optionally added fat; and

(v) optionally added water; and

(b) baking the dough, preferably at a temperature of about 130°C to about 180°C; wherein the dough in step (a) comprises about 26 to about 55 wt% added sugar relative to the total weight of the dough.

2. A process according to clause 1 wherein the ratio of weights of added sugar (ii) to added water (v) in step (a) is about 3.0 to about 14, preferably about 3.2 to about 10, more preferably about 3.4 to about 9.5, most preferably about 3.5 to about 6.5.

3. A process according to any of clauses 1 or 2 wherein the ratio of weights of added sugar (ii) to flour (i) in step (a) is about 0.5 to about 2.2, preferably about 0.65 to about 1.2, most preferably about 0.8.

4. A process according to any of clauses 1 to 3 wherein the dough in step (a) contains about 5 wt% to about 25 wt%, preferably about 8 wt% to about 20 wt%, more preferably about 10 to about 15 wt%, most preferably about 10 to about 12 wt%, added fat (iv) relative to the total weight of the dough in step (a).

5. A process according to any of clauses 1 to 3 wherein the dough in step (a) contains about 10 to about 15 wt%, added fat (iv) relative to the total weight of the dough in step (a). 6. A process according to any of clauses 1 to 3 wherein the dough in step (a) contains about 10 to about 12 wt%, added fat (iv) relative to the total weight of the dough in step (a).

7. A process according to any of clauses 1, 2, 3, 4, 5, or 6, wherein the dough in step (a) contains about 4 wt% to about 15 wt%, preferably about 5 wt% to about 10 wt%, added water (v) relative to the total weight of the dough in step (a).

8. A process according to any of clauses 1, 2, 3, 4, 5, 6, or 7, wherein the dough in step (a) contains about 25 wt% to about 60 wt%, preferably about 35 wt% to about 55 wt%, more preferably about 40 wt% to about 50 wt%, flour (i) relative to the total weight of the dough in step (a).

9. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, or 8, wherein the leavening agents

(iii) in step (a) are present in the dough in a range of about 1 wt% to about 4 wt%, preferably about 2 wt% to about 3 wt%, relative to the total weight of the dough in step (a).

10. A process according to any of clauses 12, 3, 4, 5, 6, 7, 8, or 9, wherein the dough in step

(a) comprises about 26 wt% to about 50 wt%, preferably about 28 wt% to about 45 wt%, more preferably about 30 wt% to about 40 wt% added sugar (ii) relative to the total weight of the dough.

11. A process according to any of claims 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10, wherein the dough in step (a) contains about 10 wt% to about 12 wt% added fat (iv) relative to the total weight of the dough in step (a).

12. A process according to any of clauses 1 , 2 or 3, wherein the dough in step (a) comprises or consists essentially of, relative to the total weight of the dough:

(i) about 20 wt% to about 74 wt% of the flour;

(ii) about 1 wt% to about 5 wt% of the at least one leavening agent;

(iii) about 3 to about 30 wt% of the added fat; and

(iv) about 1 wt% to about 20 wt% of the added water.

13 A process according to any of clauses 1 , 2 or 3, wherein the dough in step (a) comprises, or consists essentially of, relative to the total weight of the dough:

(i) about 20 wt% to about 60 wt% of the flour;

(ii) about 1 wt% to about 4 wt% of the at least one leavening agent;

(iii) about 5 to about 20 wt% of the added fat; and (iv) about 4 wt% to about 15 wt% of the added water.

14. A process according to any of clauses 1 , 2 or 3, wherein the dough in step (a) comprises, or consists essentially of, relative to the total weight of the dough:

(i) about 25 wt% to about 60 wt% of the flour;

(ii) about 1 wt% to about 4 wt% of the at least one leavening agent;

(iii) about 5 to about 25 wt% of the added fat; and

(iv) about 4 wt% to about 15 wt% of the added water.

15. A process according to any of clauses 1 , 2 or 3, wherein the dough in step (a) comprises, or consists essentially of, relative to the total weight of the dough:

(i) about 25 wt% to about 60 wt% of the flour;

(ii) about 1 wt% to about 4 wt% of the at least one leavening agent;

(iii) about 5 to about 20 wt% of the added fat; and

(iv) about 4 wt% to about 15 wt% of the added water.

16. A process according to any of clauses 1 , 2 or 3, wherein the dough in step (a) comprises, or consists essentially of, relative to the total weight of the dough:

(i) about 25 wt% to about 55 wt% of the flour;

(ii) about 1 wt% to about 4 wt% of the at least one leavening agent;

(iii) about 5 to about 15 wt% of the added fat; and

(iv) about 5 wt% to about 10 wt% of the added water.

17. A process according to any of clauses 1, 2, or 3, wherein the dough in step (a) comprises, or consists essentially of, relative to the total weight of the dough:

(i) about 35 wt% to about 55 wt% of the flour;

(ii) about 2 wt% to about 3 wt% of the at least one leavening agent;

(iii) about 8 wt% to about 15 wt% of the added fat; and

(iv) about 5 wt% to about 10 wt% of the added water. 18. A process according to any of clauses 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, or 17, wherein the dough in step (a) comprises, relative to the total weight of the dough, about 26 wt% to about 50 wt% of the added sugar.

19. A process according to any of clauses 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16,

17, or 18, wherein the dough in step (a) comprises, relative to the total weight of the dough, about 26 wt% to about 45 wt% of the added sugar.

20. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16,

17, 18, or 19, wherein the dough in step (a) comprises, relative to the total weight of the dough: about 0 to about 20 wt%, about 0 to about 15 wt%, about 0 to about 10 wt%, about 0 to about 5 wt% additional ingredients.

21. A process according to any of clauses 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16,

17, 18, 19, or 20, wherein the dough in step (a) comprises, relative to the total weight of the dough: about 0.5 wt% to about 20 wt%, about 0.5 wt% to about 15 wt%, about 0.5 wt% to about 10 wt%, about 0.5 to about 5 wt% additional ingredients.

22. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17,

18, 19, 20 or 21 , wherein the leavening agent(s) (iii) in step (a) is selected from the group consisting of sodium bicarbonate, sodium phosphate, ammonium bicarbonate, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminium sulfate, potassium bitartrate, sodium aluminium phosphate, glucono-delta-lactone and adipic acid, and combinations thereof.

23 A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , or 22, wherein the leavening agent(s) (iii) in step (a) does not comprise any of the leavening agents selected from modified starch, milk protein, egg protein, yeast or enzymes, preferably wherein the leavening agents in step (a) do not contain added modified starch, milk protein, egg protein or enzymes.

24. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, or 23, wherein the dough is shaped using a rotary mould prior to step (b).

25. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, or 24, wherein the added sugar (ii) has a particle size D90 of less than or equal to about 120 pm, preferably less than or equal to about 110 pm, more preferably less than or equal to about 100 pm, even more preferably less than or equal to about 90 pm, particularly preferably less than or equal to about 80 pm, or most preferably less than or equal to about 61 pm.

26. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, or 25, wherein the added sugar (ii) has a particle size D50 of less than or equal to about 50 pm, preferably less than or equal to about 40 pm, and more preferably less than or equal to about 36 pm.

27. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, or 26, wherein the added sugar (ii) has a particle size D10 of less than or equal to about 10 pm, preferably less than or equal to about 7.5 pm, and more preferably less than or equal to about 5 pm.

28. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, or 27, wherein the dough in step (a) comprises:

(i) about 29 wt% to about 55 wt% added sugar (ii) relative to the weight of the dough, wherein the added sugar (ii) has a particle size D90 of less than or equal to about 120 pm; or

(ii) about 26 wt% to about 35 wt% added sugar (ii) relative to the weight of the dough, wherein the added sugar (ii) has a particle size D90 of about 10 to about 70 pm.

29. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, or28, wherein the added sugar (ii) comprises sucrose.

30. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17,

18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, or 29, wherein the added sugar (ii) consists of sucrose.

31. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, or 30, wherein step (a) comprises:

(i) combining the flour (i), added sugar (ii), optional one or more leavening agents (iii), optional added fat (iv) and optional added water (v); and

(ii) mixing to form a dough, preferably wherein the mixing is carried out in a horizontal or high shear mixer.

32. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17,

18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30 or 31 , wherein step (b) is carried out at a relative humidity of about 10 to about 220 g of water per kg of dry air. 33. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, or 32, wherein the baked product is a wafer, cracker, muffin, extruded snack, biscuit or cookie, preferably wherein the baked product is a biscuit.

34. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31 , 32, or 33, wherein about 50% to about 100% of the total pore volume in the baked product is present in a single pore, as measured by X-ray micro-computed tomography.

35. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, or 33, wherein about 60% to about 80%, more preferably about 65% to about 75% of the total pore volume in the baked product is present in a single pore, as measured by X-ray micro-computed tomography.

36. A process according to any of clauses 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, or 33, wherein about 65% to about 75% of the total pore volume in the baked product is present in a single pore, as measured by X-ray micro-computed tomography.

37. A baked product obtainable by a process according to any of clauses 1 , 2, 3, 4, 5, 6, 7, 8,

9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32,

33, 34, 35, or 36.

38. The baked product according to clause 337, wherein about 50% to about 100%, preferably about 60% to about 80%, more preferably about 65% to about 75% of the total pore volume in the baked product is present in a single pore, as measured by X-ray micro-computed tomography.

39. The baked product according to clause 37, wherein the single pore is located substantially centrally in the baked product.

40. The baked product according to clause 37, wherein the single pore is located centrally in the baked product.

40. The baked product according to any of clauses 37, 38, 39, or 40, wherein the baked product has a porosity of about 70 volume% to about 90 volume%, preferably about 75 volume% to about 88 volume%, more preferably about 80 volume% to about 85 volume%, most preferably about 82 volume% to about 85 volume %, relative to the total volume of the baked product, as measured by X-ray computed microtomography. 42. A food comprising the baked product according to any of clauses 37, 38, 39, 40, or 41.

All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the disclosed methods, compositions and uses of the invention will be apparent to the skilled person without departing from the scope and spirit of the invention. Although the invention has been disclosed in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the disclosed modes for carrying out the invention, which would be within the knowledge of the skilled person are intended to be within the scope of the following claims.