Food or edible material: processes – compositions – and products – Adhesion of foods by a base supplied constituent other than...
Patent
1985-12-09
1989-11-07
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Adhesion of foods by a base supplied constituent other than...
426440, 426500, 426503, 426549, 426550, 426559, 426560, 426807, A21D 236, A23L 1217, A23P 114
Patent
active
048791261
ABSTRACT:
A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture content of about 35% to 60% at the time of frying. An amount of ungelatinized starch can be present in the dough when fried. In one embodiment, the dough is extruded as a pair of separate long, thin strands which are formed into a composite dough piece by adhering the strands by surface contact along the long dimension of the strands. The two adherent strands can be straight solid dough pieces in side-by-side contact, or the strands can be twisted together to form a braid. In another embodiment, a sheeted dough piece can be slit lengthwise along its center and partially through the depth of the dough piece to form the equivalent of a pair of adhering strands. The composite dough piece is immediately fried following the forming step, producing an expanded finished snack that is essentially straight with a shape virtually free of distortion. The strands in the composite dough piece, when fried, also expand more than if each strand is fried singly.
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Arnold Jane J.
Hix Veldon M.
Willard Miles J.
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