Title:
METHOD FOR MAKING A MASA BASED DOUGH FOR USE IN A SINGLE MOLD FORM FRYER
Document Type and Number:
WIPO Patent Application WO2005115152
Kind Code:
A3
Abstract:
A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.
Inventors:
BAKER SHERI LYNN (US)
BHASKAR AJAY RAJESHWAR (US)
MATHEW JOHN MAMPRA (US)
MATHEW RENU (US)
TRICK KEVIN MATTHEW (US)
BHASKAR AJAY RAJESHWAR (US)
MATHEW JOHN MAMPRA (US)
MATHEW RENU (US)
TRICK KEVIN MATTHEW (US)
Application Number:
PCT/US2005/015847
Publication Date:
December 07, 2006
Filing Date:
May 05, 2005
Export Citation:
Assignee:
FRITO LAY NORTH AMERICA INC (US)
BAKER SHERI LYNN (US)
BHASKAR AJAY RAJESHWAR (US)
MATHEW JOHN MAMPRA (US)
MATHEW RENU (US)
TRICK KEVIN MATTHEW (US)
BAKER SHERI LYNN (US)
BHASKAR AJAY RAJESHWAR (US)
MATHEW JOHN MAMPRA (US)
MATHEW RENU (US)
TRICK KEVIN MATTHEW (US)
International Classes:
A23P1/14; A21D6/00; A21D8/02; A21D13/00
Foreign References:
| US6022574A | 2000-02-08 | |||
| US4985269A | 1991-01-15 |
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