Production of chip-like durum wheat-based snacks

• Main Authors: LEVINE; HARRY, SLADE; LOUISE, MOZEKE; PATRICIA A, BROWN; WAYNE, MAITLAND; RICHARD P, HNAT; DIANE L
• Format: Patent
• Language: English
• Published: 09.12.1997
• Edition: 6
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A durum wheat-based ingredient, preferably durum wheat flour, is used in the production of chip-like snacks having a very crunchy, fracturable, non-mealy texture. A machinable dough is formed from at least one durum wheat ingredient, such as durum flour, a no-gluten or low-gluten content starchy material, such as dehydrated potato flakes, water, and a reducing agent, such as sodium metabisulfite. The amount of the durum wheat ingredient may be from about 45% by weight to about 75% by weight, and the amount of reducing agent may be from about 50 ppm to about 300 ppm, based upon the total weight of the durum wheat ingredient and no-gluten or low-gluten content starchy material used to form the machinable dough. The dough may be sheeted, cut into pieces, and baked to a moisture content of less than about 4% by weight. The doughs may be used to produce reduced-fat, low-fat, or zero-fat chip-like products which provide a snapping or cracking sound upon breaking. The reducing agent promotes machinability and a crunchy, non-mealy chip-like texture in the snack.