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Process for making reduced-fat fried snacks with lighter, more expanded snack structures 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A21D-008/00
  • A21D-013/00
출원번호 US-0106838 (1993-08-16)
발명자 / 주소
  • Villagran Maria D. (West Chester OH) Toman Lori J. (Cincinnati OH) Byars Kenneth D. (Fairfied OH) Dawes Nancy C. (Cincinnati OH) Zimmerman Stephen P. (Wyoming OH)
출원인 / 주소
  • The Procter & Gamble Company (Cincinnati OH 02)
인용정보 피인용 횟수 : 75  인용 특허 : 0

초록 ▼

Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventional 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

대표청구항 ▼

A process for making Fried snacks, which process comprises the steps of: (a) Forming a sheetable dough consisting essentially of (1) from about 1% to about 10% calcium carbonate; (2) from about 50% to about 70% of a source of starch based flour comprising pregelatinized starch; (3) at least about 3%

이 특허를 인용한 특허 (75)

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