Method for making a rolled snack food product having a light crispy texture
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United States of America Patent
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Feb 19, 2013
Grant Date -
Mar 3, 2011
app pub date -
Nov 4, 2010
filing date -
Jul 21, 2004
priority date (Note) -
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Abstract
A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.
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