Fried snack pieces and process for preparing
US5928700A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 3, 1997 |
| Grant date | Jul 27, 1999 |
| Priority date | — |
| Expiry date | Nov 3, 2017 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising: PA1 (1) from about 50% to about 70% of a source of starch based flour comprising a mixture of for about 75% to about 90% of a flour having a WAI of from about 7 to about 9 and from about 10% to about 25% of a flour or starch having a WAI of from about 4 to about 6; PA1 (2) at least about 3% hydrolyzed starches having a DE of from about 5 to about 30; PA1 (3) from about 0% to about 6% of an emulsifier; PA1 (4) from about 20% to about 40% added water; PA1 (5) from about 1% to about 4% triglyceride, reduced calorie fat or a polyol fatty acid polyester; and PA1 (6) from 0 to about 3% solute is formed. The dough is sheeted and the sheet is cut into snack pieces. The snack pieces are fried to provide a snack having 20% to 32% fat.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.