DOUGH COMPOSITIONS USED TO PREPARE REDUCED AND LOW-CALORIE SNACKS

摘要

Dough compositions used to prepare reduced-calorie and low-calorie farinaceo us snacks. The snacks made from the dough compositions have a high degree of mouth-melt, Less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.