Food or edible material: processes – compositions – and products – Processes – Heat treatment of food material by contact with glyceridic...
Patent
1993-12-09
1995-11-07
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Processes
Heat treatment of food material by contact with glyceridic...
426549, 426808, A21D 1300, A21D 802
Patent
active
054646430
ABSTRACT:
A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 70% flour, preferably potato flour, at least 3% hydrolyzed starches and a relatively low level of water (20% to 40%). This dough is formed into a sheet from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 32% fat and having more and better flavor.
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patent: 3849582 (1974-11-01), Blagdon
patent: 4608264 (1986-08-01), Fan et al.
patent: 4770891 (1988-09-01), Willard
patent: 4869911 (1989-09-01), Keller
Roy L. Whistler, James N. Bemiller, Eugene F. Paschall, Starch: Chemistry and Technology, Academic Press Inc. 1984, pp. 611-617.
Dabek Rose Ann
Hunter Jeanette
Rasser J. C.
The Procter & Gamble & Company
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