| 摘要 |
A method for making a snack product includes the step of mixing ingredients for the dough with water in a low shear environment using a low shear mixing apparatus to form a dough agglomerate. The ingredients can include a major ingredient, such as potato flakes, corn or grain, and minor ingredients including emulsifier, sugar, salt, leavening and a modified starch having a high affinity for water. During the mixing step the starch combines with water, and attaches to the major ingredient, while other areas of the dough include starch and other minor ingredients. This forms a dough agglomerate having wetted areas of the major ingredient which are surrounded by wetted high water affinity starch and minor ingredients. The method also includes the step of chopping the dough agglomerate clumps of a desired size, sheeting the dough agglomerate into a dough sheet, forming the dough sheet into snack pieces, and then cooking the snack pieces. During the cooking step the wetted areas of the major ingredient provide conduits for steam to escape through intact flakes, thus controlling bubbling and expansion of the snack pieces.
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