Production of chip-like durum wheat-based snacks

US5695804A · kind A · utility

Assignee

• Nabisco Technology Company · US

Inventors

• Diane L. Hnat · Lodi, US
• Harry Levine · Morristown, US
• Louise Slade · Morristown, US
• Richard P. Maitland · Hackettstown, US
• Wayne Brown · Burnaby, CA
• Patricia Ann Mozeke · Bedminster, US

Key dates

• Filing date: Mar 24, 1994
• Grant date: Dec 9, 1997
• Expiry date: Mar 24, 2014

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L7/13
• WIPO field: Food chemistry
• WIPO sector: Chemistry

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.