Low fat fried snack

Details Low fat fried snack Low fat fried snack

1993-12-09

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, A21D 1300, A21D 802

Patent

active

054646430

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 70% flour, preferably potato flour, at least 3% hydrolyzed starches and a relatively low level of water (20% to 40%). This dough is formed into a sheet from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 32% fat and having more and better flavor.

REFERENCES:
patent: 3597227 (1971-08-01), Murray et al.
patent: 3849582 (1974-11-01), Blagdon
patent: 4608264 (1986-08-01), Fan et al.
patent: 4770891 (1988-09-01), Willard
patent: 4869911 (1989-09-01), Keller
Roy L. Whistler, James N. Bemiller, Eugene F. Paschall, Starch: Chemistry and Technology, Academic Press Inc. 1984, pp. 611-617.

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