VERFAHREN ZUR HERSTELLUNG VON FETTARMEN FRITIERTEN SNACKPRODUKTE MIT LEICHTERTE, MEHR EXPANDIERTER SNACKSTUKTUR

摘要

Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventional fried snacks. A dough is formed which contains from 50% to 70% flour (preferably potato flour), at least 3% hydrolyzed starches, from 1% to 10% calcium carbonate, and a relatively low level of added water (20% to 40%). The dough is formed into a sheet from which snack pieces are cut and fried. The fried snack pieces contain only 18% to 38% fat. The fried snack pieces are from 1% to 14% larger by volume as compared to conventional fried snack pieces of equal weight.