Process for making low fat snack
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United States of America Patent
Stats
-
Dec 15, 1992
Grant Date -
N/A
app pub date -
Dec 19, 1990
filing date -
Dec 19, 1990
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut or are extruded. The snack pieces are constrained in a mold, fried to a moisture content of from about 5% to about 15% and then the excess fat removed by stripping with superheated steam having an average steam velocity of at least 800 lb./hr./ft..sup.2. A snack having 12% to 25% fat and having a fried-like texture and flavor and a moisture content less than 6% is made by this process.
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Family
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Cited Art Landscape
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