| 摘要 |
A dough composition for the manufacture of baked snack chips comprises a mixture of a solid component and a liquid component, the solid component comprising dehydrated potato, e.g. potato flakes, and the liquid component is a water-in-oil emulsion comprising liquid lecithin, a vegetable oil, especially sunflower oil, and water. The liquid lecithin comprises lecithin derived from a vegetable oil, e.g. sunflower oil, in a vegetable oil carrier, e.g. sunflower oil. The solid component may further comprise starch, e.g. potato starch or maize starch. A method of making the dough composition comprises emulsifying the liquid lecithin, oil and water and mixing the liquid component with the solid component to form a dough. The snacks may be formed by forming the dough into a sheet, rolling the dough between rollers, cutting the sheet into individual pieces and baking the pieces to from baked snack crisps. |
