| 摘要 |
Crisp-type food products are made by forming a dough of 44-63% gelatinized amylopectin, 20-35% of vital gluten, the remainder of the dry ingredients being exemplified by the amyloses of wheat, maize, potato or tapioca, preferably pre-gelatinized, and water in an amount of up to 150% of the dry ingredients, the percentage of vital gluten, x, being related to the percentage of gelatinized amylopectin by the formula: y=75-0.65x /sB 0.45 (x-18), shaping the dough, e.g. into forms 0.025-0.1 in. thick, reducing the water content of the shaped pieces to less than 15% without substantial devitalization of the gluten, and cooking the shaped dough pieces in a non-aqueous medium, e.g. by deep frying at 275-300 DEG F., and thus de-vitalizing the gluten. The dough may contain up to 15% of shortening, e.g. margarine, and the shortening may contain an emulsifying agent such as lecithin or polyoxyethylene monostearate. Other additions may be low fat soya flour, dried gluten, dried beef, fish meal, dried cheese, dried skim milk, butter milk or whey, dried yeast, L-lysine hydrochloride, salt, monosodium glutamate, sugars, methyl cellulose, carboxymethyl cellulose, sodium caseinate, spices and flavourings, artificial flavourings such as acetyl methyl carbinol, buffering salts, acids or alkalies, sequestrants, glycerol or propylene glycol, dough conditioners, food colours, preservatives, fat antioxidants. |
