Abstract: Snack food products in the form of puffed or expanded chips, are prepared from non-oilseed legume-base flours, which are difficult to process due to stickiness at usual dough solids contents, by using a non-sticky low solids content fluid slurry. The slurry is fed to a drum dryer and successive layers are built up into a multilaminar sheet. When this sheet is dry and the starch therein gelled, it is removed and reduced to pieces of chip size which are then fat-fried. An improved texture and structure is developed using this slurry-multilaminar sheet-fat-fry technique.

Abstract: Food products, such as meat, poultry and fish analogs, are prepared from plant protein concentrate by formulating an aqueous dispersion of the protein with or without the addition of an edible oil, converting the dispersion to a dry sheeted product, laminating the sheets and thereafter rehydrating the product.