| 摘要 |
1464868 Fried expanded snack products UNITED BISCUITS Ltd 19 Aug 1974 [19 Sept 1973] 43961/73 Heading A2B A snack product is made by forming a dough containing a particulate rusk material derived from a grain-based dough product, and, preferably ungelatinised starch, e.g. tapioca or farina, and frying pieces of the dough in oil to expand it. The pieces may be formed by annular extrusion or rolling, and cutting and may be 0.02 to 0.08 inches thick. Frying may be at 350‹F for 90 seconds. The proportion of starch to the baked dough product may be between 1:4 and 4:1. Other dough ingredients may be potato granules, pea flour, pregelatinised starch, salt, monosodium glutamate, glycerol monostearate (emulsifier) and water. The finished product contains 1-2% water, and up to 30% oil, and has an expansion ratio of 1.2 to 3.5. |
