发明名称 |
METHOD FOR MAKING A ROLLED SNACK FOOD PRODUCT HAVING A LIGHT CRISPY TEXTURE. |
摘要 |
A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying. |
申请公布号 |
MX2007000817(A) |
申请公布日期 |
2007.04.02 |
申请号 |
MX20070000817 |
申请日期 |
2005.07.12 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
THOMAS GEORGE CROSBY;GEOFFREY THOMAS LEY;MOHAN V. N. RAO;DIANNE RENEE RIPBERGER |
分类号 |
A23L1/217 |
主分类号 |
A23L1/217 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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