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
1990-12-19
1992-12-15
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.
426438, 426439, 426510, 426512, 426560, 426637, 426808, A23L 1217
Patent
active
051716003
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 or are extruded. The snack pieces are constrained in a mold, fried to a moisture content of from about 5% to about 15% and then the excess fat removed by stripping with superheated steam having an average steam velocity of at least 800 lb./hr./ft..sup.2. A snack having 12% to 25% fat and having a fried-like texture and flavor and a moisture content less than 6% is made by this process.
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Lodge Richard W.
McKenzie Donald L.
Wilkins Richard L.
Young Herbert T.
Dabek Rose Ann
Hunter Jeanette
Mims Mary S.
The Procter & Gamble & Company
Yetter Jerry J.
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