PROCESS FOR MAKING REDUCED-FAT FRIED SNACKS WITH LIGHTER, MORE EXPANDED SNACK STRUCTURES

摘要

Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventioal fried snacks. A dough is formed which contains from 50 % to 70 % flour (preferably potato flour), at least 3 % hydrolyzed starches, from 1 % to 10 % calcium carbonate, and a relatively low level of added water (20 % to 40 %). The dough is formed into a sheet from which snack pieces are cut and fried. The fried snack pieces contain only 18 % to 38 % fat. The fried snack pieces are from 1 % to 14 % larger by volume as compared to conventional fried snack pieces of equal weight.