Process for making tortilla chips with controlled surface bubbling
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United States of America Patent
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-
Jun 3, 2003
Grant Date -
Feb 21, 2002
app pub date -
May 24, 2001
filing date -
May 27, 2000
priority date (Note) -
In Force
status (Latency Note)
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Abstract
Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.
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