EXTRUDED AND FRIED SNACK

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, cr...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	CHANG, DAVID, SHANG-JIE, HSIEH, YEN-PING, CHIN, LANNER, DAVID, ARTHUR, OROSA, MARIO, ESCOBAR
Format:	Patent
Sprache:	eng ; fre
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:	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. L'invention concerne un amuse-gueule amélioré ainsi que le procédé de préparation associé. Cet amuse-gueule est préparé à partir d'une pâte contenant de la farine à base d'amidon, de l'amidon modifié prégélifié, un émulsifiant, de l'eau ajoutée et un agent de levage. La pâte est extrudée de manière à former un amuse-gueule, puis frite de manière à former un amuse-gueule présentant une consistance légère, croustillante et croquante.