PROTEIN INGREDIENT SELECTION AND MANIPULATION FOR THE MANUFACTURE OF SNACK FOODS

摘要

Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect direct expanded puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate the thermally treated dairy protein containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey based dough suitable for cold extrusion type processes.