RICE SNACK CHIP WITH HIGH RATE OF VISUAL INCLUSIONS MADE ON TORTILLA SHEETING EQUIPMENT

摘要

A method and formulation are disclosed for using a mixture of inulin and surfactant, to overcome adhesive and viscoeiastic problems associated with using tortilla sheeters for processing rice-based dough to make rice crisps. The inulm decreases viscoelasticity whereas the surfactant decreases adhesiveness. The additive decouples the relationship between water content and the adhesiveness and viscoeiasticity of the dough, allowing water content to be used to control other product variables such as product moisture content and oil take-up.