Process for making reduced-fat fried snacks with lighter, more e

Details Process for making reduced-fat fried snacks with lighter, more e Process for making reduced-fat fried snacks with lighter, more e

1993-08-16

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, 426559, 426440, A21D 800, A21D 1300

Patent

active

054646421

ABSTRACT:
Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventional fried snacks. A dough is formed which contains from 50% to 70% flour (preferably potato flour), at least 3% hydrolyzed starches, from 1% to 10% calcium carbonate, and a relatively low level of added water (20% to 40%). The dough is formed into a sheet from which snack pieces are cut and fried. The fried snack pieces contain only 18% to 38% fat. The fried snack pieces are from 1% to 14% larger by volume as compared to conventional fried snack pieces of equal weight.

REFERENCES:
patent: 3784716 (1974-01-01), Spangler
patent: 4272554 (1981-06-01), Schroeder et al.
patent: 4455321 (1984-06-01), Glable et al.
patent: 4770891 (1988-09-01), Willard
patent: 4844936 (1989-07-01), Cox et al.
patent: 4869911 (1989-09-01), Keller
patent: 5066499 (1991-11-01), Arciszewski

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