Method for improving the textural attributes of baked snack foods

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United States of America Patent

PATENT NO 8703226
APP PUB NO 20120093993A1
SERIAL NO

12904210

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

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Patent Owner(s)

  • FRITO-LAY NORTH AMERICA, INC.

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Bortone, Eugenio McKinney, US 32 363
Quintero-Fuentes, Ximena Flower Mound, US 5 13
Rao, V N Mohan Plano, US 23 72
Weller, William Cartwright McKinney, US 5 16

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