Fried snack dough composition and method of preparing a fried snack product
US6136359A · kind A · utility
4Cited by
39References
26Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 24, 1999 |
| Grant date | Oct 24, 2000 |
| Priority date | — |
| Expiry date | Nov 24, 2019 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.