发明名称 |
METHOD FOR CONTROLLING THE SURFACE BUBBLING OF FABRICATED SNACK PRODUCTS |
摘要 |
The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two. |
申请公布号 |
EP0324460(B1) |
申请公布日期 |
1993.09.29 |
申请号 |
EP19890100437 |
申请日期 |
1989.01.11 |
申请人 |
WILLARD, MILES JAMISON |
发明人 |
HOLM, DAVID;HIX, VELDON M.;WILLARD, MILES JAMISON |
分类号 |
A23G3/34;A23L1/164;A23L1/217 |
主分类号 |
A23G3/34 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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