초록 ▼

Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and baker's bran. The pregelatinize

Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and baker's bran. The pregelatinized waxy starch forms the skin of the bubble. The pregelatinized corn flour aids in production of bubbles during baking and enhances corn flavor in the baked snacks. The baker's bran provides the baked corn-based chip-like snack with a rough appearance characteristic of tortilla chips. The pregelatinized waxy maize starch may be used in an amount of from about 5% by weight to about 25% by weight, the pregelatinized corn flour may be used in an amount of from about 5% by weight to about 20% by weight, and the baker's bran may be used in an amount of from about 0.1% by weight to about 10% by weight each based upon the weight of a corn flour having a degree of gelatinization of less than about 60%. Reduced fat, low-fat, and no-fat baked products, as well as full-fatted baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a corn tortilla flavor.

대표청구항 ▼

1. A method for the production of a baked, corn-based snack having surface bubbles and a crispy texture comprising:a) admixing ingredients comprising (1) a partially gelatinized corn flour having a degree of gelatinization of less than about 60% as determined by differential scanning calorimetry, (2

1. A method for the production of a baked, corn-based snack having surface bubbles and a crispy texture comprising:a) admixing ingredients comprising (1) a partially gelatinized corn flour having a degree of gelatinization of less than about 60% as determined by differential scanning calorimetry, (2) a pregelatinized waxy starch in an amount of from about 5% by weight to about 25% by weight, based upon the weight of the partially gelatinized corn flour, (3) a substantially pregelatinized corn flour in an amount of from about 5% by weight to about 20% by weight, based upon the weight of the partially gelatinized corn flour, said substantially pregelatinized corn flour having a degree of gelatinization of at least about 85% as determined by differential scanning calorimetry, and (4) water to hydrate said flours and starch and to form a machinable dough, wherein the water content of said dough is from about 20% by weight to about 50% by weight, based upon the weight of the dough, b) sheeting the dough, c) forming the dough into pieces, and d) baking the pieces to produce a plurality of surface bubbles in the baked pieces, said bubbles comprising air pockets and extending both above and below adjacent, generally flat, crispy, substantially unleavened areas of the baked pieces.