Abstract: A snack food product is made by frying in hot oil thin pieces of dough made from rusk crumbs, starch, water and, as desired, flavoring and emulsifying ingredients. The product is characterized by relatively dense surface layers and porous interiors.

Abstract: A dough binder for puffable food products comprising an alcohol washed, granular hydroxypropyl waxy-maize based starch derivative obtained by the dry reaction of acid hydrolyzed waxy maize starch which has also been treated with anhydrous disodium phosphate and propylene oxide to a hydroxypropyl degree of substitution of 0.3 to 0.5. The granular, crude starch derivative is cold water swelling, and is alcohol washed and dried to 3-5 percent moisture.Doughs made using the subject granular, ungelatinized starch derivative as a dough binder are more formable and workable, having the consistency of modeling clay. It is non-sticking, but readily cold-formable when used at about 30-70 percent of our starch derivative. 0-10 percent shortening, 0-30 percent other food materials, and 10-40 percent water. The dough mixture is then cold formed into the desired shapes and sizes, and may be baked or cooked at elevated temperatures (300.degree.-475.degree.F.