Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1986-01-21
1986-11-18
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426440, 426560, 426808, A21D 1000
Patent
active
046235485
ABSTRACT:
An expanded fried cereal-based snack product is prepared from a dough consisting essentially of (1) a low water-absorbing component (LOWAC) comprising one or more raw or partially gelatinized cereal flours comprising about 15% to about 80%, by weight, of the total dry solids; (2) a high water-absorbing component (HIWAC) comprising one or more pregelatinized cereal starches or flours comprising from about 3% to about 40%, by weight, of the total dry solids; and (3) a starch component comprising one or more ungelatinized starches comprising from about 10% to about 45%, by weight, of the total dry solids. The dry solids are mixed with water to form a dough having a moisture content from about 40% to about 50%, by weight of the dough, and a dough piece is then extruded from the dough and fried in hot cooking oil to form a fried snack that expands about 1.2 to about 3.0 times during frying, producing a snack of uniform expansion and low fat content. The HIWAC has a substantially greater ability to hold water than the LOWAC throughout the frying step until the gelatinization temperature of the residual raw starch contained in the dough is reached. This retains the water present in the dough piece sufficiently to combine with the residual raw starch contained in the dough at the time of gelatinization to cause the starch to gelatinize and form the expanded, fried snack structure.
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