METHOD FOR MAKING A ROLLED SNACK FOOD PRODUCT HAVING A LIGHT CRISPY TEXTURE

Title:

METHOD FOR MAKING A ROLLED SNACK FOOD PRODUCT HAVING A LIGHT CRISPY TEXTURE

Document Type and Number:

WIPO Patent Application WO2006019688

Kind Code:

A3

Abstract:

A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.

Inventors:

CROSBY THOMAS GEORGE (US)
LEY GEOFFREY THOMAS (US)
RAO MOHAN V N (US)
RIPBERGER DIANNE RENEE (US)

Application Number:

PCT/US2005/024545

Publication Date:

December 21, 2006

Filing Date:

July 12, 2005

Export Citation:

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Assignee:

FRITO LAY NORTH AMERICA INC (US)
CROSBY THOMAS GEORGE (US)
LEY GEOFFREY THOMAS (US)
RAO MOHAN V N (US)
RIPBERGER DIANNE RENEE (US)

International Classes:

A23L7/10; A23L19/18

Foreign References:

US5928700A	1999-07-27
US20020168458A1	2002-11-14
US4178393A	1979-12-11

Other References: