发明名称 |
METHOD FOR IMPROVING THE TEXTURAL ATTRIBUTES OF BAKED SNACK FOODS |
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. |
申请公布号 |
EP2627185(A1) |
申请公布日期 |
2013.08.21 |
申请号 |
EP20110833170 |
申请日期 |
2011.10.07 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
BORTONE, EUGENIO;QUINTERO-FUENTES, XIMENA;RAO, V.N., MOHAN;WELLER, WILLIAM, CARTWRIGHT |
分类号 |
A21D2/16 |
主分类号 |
A21D2/16 |
代理机构 |
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