Abstract: A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.

Abstract: A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food composition may include from about 80% to about 90% by weight of a raw material; from about 1% to about 18% by weight added moisture; from about 0.1% to about 3% of a processing aid, wherein the processing aid includes at least one edible emulsifier and at least one short chain carboxylic acid. The raw material is selected from one or more of corn meal, whole grain corn meal, rice, whole grain flour, rice pea, brown rice, wheat flour, whole wheat flour, pea flour, black bean, pinto bean flour, potato flour, and mixtures thereof.

Abstract: An improved rotary head extruder has at least one rotatable auger disposed within a single barrel and having an upstream end and a downstream end. The extruder has a die assembly that includes (i) a stator having a stator head at the downstream end of the at least one rotatable auger and a stationary plate surrounding an outlet end of the stator downstream from the single barrel and (ii) a rotatable plate downstream and spaced apart from the stationary plate to define a die gap. The apparatus includes a heating mechanism to maintain, within a predefined temperature range, one or more of the temperature of the die assembly or an extrudable composition disposed in the die gap.

Abstract: A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.

Abstract: A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food composition may include from about 80% to about 90% by weight of a raw material; from about 1% to about 18% by weight added moisture; from about 0.1% to about 3% of a processing aid, wherein the processing aid includes at least one edible emulsifier and at least one short chain carboxylic acid. The raw material is selected from one or more of corn meal, whole grain corn meal, rice, whole grain flour, rice pea, brown rice, wheat flour, whole wheat flour, pea flour, black bean, pinto bean flour, potato flour, and mixtures thereof.

Abstract: A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line.

Abstract: Baked snack food product with improved textural attributes. The method for making the baked snack food product 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.

Abstract: 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.

Abstract: The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. A farinaceous material combined with a plasticizer component in the form of trehalose is extruded to form a direct expanded shelf-stable snack food product. Snack food products made with trehalose can be incorporated into an outer shell of a composite center-filled or co-extruded product.

Abstract: A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final product with characteristics of a traditionally cooked flour tortilla using equipment that provides for significant increases in manufacturing throughput. The combination of the continuous oven with the concurrent, or relatively concurrent, pressing step substitutes for the hot pressing plates used in previous methods.

Abstract: A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line.

Abstract: 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.

Abstract: A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a layer of frozen dough or ice. The layered dough may be rolled out and folded repeatedly to form more layers. The layered dough is then sheeted, cut, proofed and baked to form a reduced fat, layered, flakey baked product.

Abstract: Snack food products, such as potato crisps or chips, are fabricated from dough that is processed into uncooked snack chips for cooking in a form fryer. Form fryers utilize conveyors that generally employ metal that contacts and retains the snack chips while being passed through an oil bath for frying. With the use of anti-sticking agent such as lecithin, the conveyors of the fryer do not need to be cooled prior to contacting the uncooked chips. The anti-sticking agent prevents the chip from adhering to the metal surfaces of a fryer conveyor that would otherwise cause a chip without anti-sticking agent to adhere thereto.