BAKED SAVORY FOOD COMPOSITION COMPRISING SHREDDED ROOT VEGETABLE AND METHOD OF MAKING THE SAME

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar...

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Bibliographische Detailangaben
Hauptverfasser:	SAWIN, Lena Marisa, MYERS, Janelle, VEMULAPALLI, Vani, NOSEK, Tom, JENSEN, Frederik, BRIANT, Karine Coue, STOLSKY, Julea, MELONAS, Adam, JONNALAGADDA, Sharat, LAVIN, Joseph, KENDALL, Abby, H, CROWE, Fidelma, CREWE, Omar
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups. L'invention concerne une composition alimentaire cuite au four qui présente, de manière inattendue, une texture lâche et croquante et un croquant multi-texture. La composition cuite au four comprend une quantité élevée d'inclusions expansées et de légumes à racine râpés, lesquels sont agglomérés par un constituant liant comprenant de faibles quantités d'huile, de sucre ajouté et de farine. La composition alimentaire est, de préférence, exempte de gommes hydrocoïloïdes et de sirops de sucre.