Baked Snack Food Product With Improved Textural Attributes

摘要

Baked snack food product with improved textural attributes. The method for making the baked snack food product comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

主权项

1. A snack food product made by the method of:
a) mixing ingredients, wherein said ingredients comprise corn masa and water; b) extruding said ingredients to form a collet; c) hydrating said collet with a hydrating fluid to form a hydrated collet wherein said hydrating fluid comprises steam; d) baking said hydrated collet, wherein said collet has a moisture content of about 10-60% after said hydrating of step c) and before said baking of step d).