Fried snack product and method of preparing same

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

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Details

426439, 426440, 426559, 426808, A23L 16, A23L 118

Patent

active

054298350

ABSTRACT:
An improved fried snack product is provided which is fabricated by a two step process including initial extrusion followed by frying, preferably in a wet condition wherein the extrudate has a moisture content of from about 16-40% by weight. The starting mixture fed to the extruder preferably includes an amount of low protein flour (e.g., cake flour) in order to increase the expansion of the product upon frying. Fried snacks in accordance with the invention exhibit a smooth, even appearance, and have excellent organoleptic properties. Extrusion is advantageously carried out using an initial preconditioner and a co-rotating twin screw extruder equipped with a venting apparatus along the length thereof.

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