Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1985-09-05
1989-10-10
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426302, 426502, 426549, 426550, 426559, 426808, A21D 806, A23P 108
Patent
active
048730939
ABSTRACT:
The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredient having starch. The ingredient having starch and the water comprises substantially all of the ingredient of the composition. The method involves steaming the composition to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The steaming is conducted until the composition obtains a temperature of at least 160.degree. F. and preferably 200.degree. F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
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Fazzolare Richard D.
McFeaters Rich
Szwerc Joseph A.
Czaja Donald E.
Kornutik Richard
Mims Mary S.
Nabisco Brands Inc.
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