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
1994-03-24
1997-12-09
Corbin, Arthur L.
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.
426549, 426560, A21D 236, A21D 600, A21D 802, A23L 110
Patent
active
056958048
ABSTRACT:
A durum wheat-based ingredient, preferably durum wheat flour, is used in the production of chip-like snacks having a very crunchy, fracturable, non-mealy texture. A machinable dough is formed from at least one durum wheat ingredient, such as durum flour, a no-gluten or low-gluten content starchy material, such as dehydrated potato flakes, water, and a reducing agent, such as sodium metabisulfite. The amount of the durum wheat ingredient may be from about 45% by weight to about 75% by weight, and the amount of reducing agent may be from about 50 ppm to about 300 ppm, based upon the total weight of the durum wheat ingredient and no-gluten or low-gluten content starchy material used to form the machinable dough. The dough may be sheeted, cut into pieces, and baked to a moisture content of less than about 4% by weight. The doughs may be used to produce reduced-fat, low-fat, or zero-fat chip-like products which provide a snapping or cracking sound upon breaking. The reducing agent promotes machinability and a crunchy, non-mealy chip-like texture in the snack.
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Brown Wayne
Hnat Diane L.
Levine Harry
Maitland Richard P.
Mozeke Patricia A.
Corbin Arthur L.
Nabisco Technology Company
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