Method of making snack foods

Making snack foods by cooking a plurality of snack food slices disposed in a first layer having a first thickness to an average moisture content of from 10 to 20 wt. %, based on the total weight of the snack food slices. Then, stacking the cooked snack food slices as a packed bed having a second thi...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	John Richard Bows, Richard Andrew Bailey, Oliver Herbert
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Making snack foods by cooking a plurality of snack food slices disposed in a first layer having a first thickness to an average moisture content of from 10 to 20 wt. %, based on the total weight of the snack food slices. Then, stacking the cooked snack food slices as a packed bed having a second thickness which is greater than the first thickness. Next, microwave-drying the bed to reduce the moisture content to an average of from 6 to 8 wt. %, while maintaining the temperature of the bed lower than a glass transition temperature of starch in the snack food slices. Finish drying the snack food slices in a hot air dryer to reduce the moisture content of the snack food slices to an average of from 1 to 2 wt. %.