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
1990-10-25
1993-02-23
Hunter, Jeanette
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.
426439, 426510, 426637, 426808, A23L 110, A23L 1217
Patent
active
051888599
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 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut. The snack pieces are coated with an oil, constrained in a mold and cooked, preferably with hot air or superheated steam, to provide a snack having 10% to 20% fat and having a fried-like texture and flavor.
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Allen Charles H.
Lodge Richard W.
Dabek Rose Ann
Hunter Jeanette
Mims Mary S.
Stewart K. L.
The Procter & Gamble & Company
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