초록 ▼

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 sheet

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.

대표청구항 ▼

A process for preparing fried chip products, said process inducing a controlled level of bubbling on the exterior of said chip products, said process comprising: a. preparing a sheeted dough having from about 30% to about 55% moisture; b. forming said dough into a dough sheet having upper and lower

A process for preparing fried chip products, said process inducing a controlled level of bubbling on the exterior of said chip products, said process comprising: a. preparing a sheeted dough having from about 30% to about 55% moisture; b. forming said dough into a dough sheet having upper and lower dough surface portions and an inner dough portion, said dough sheet having a thickness of from about 0.5 mm to about 1.5 mm, and dividing said dough sheet into individual dough preforms; c. treating the dough preforms immediately prior to frying to reduce the total moisture to between about 30% and 45% and the moisture level of the upper and lower dough surface portions to a moisture content substantially lower than the moisture content of the inner dough portion; and d. frying the dough preforms without substantial moisture equilibration between the upper and lower dough surface portions and the inner dough portion, such that the steam produced within the inner dough portion during frying is retained within said inner dough portion and upon expansion creates bubbles on the upper and lower dough surface portions.