Method for controlling the surface bubbling of fabricated snack products
US4931303A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jan 15, 1988 |
| Grant date | Jun 5, 1990 |
| Priority date | — |
| Expiry date | Jan 15, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/13
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.