Abstract: Disclosed are half products especially adapted to be puffed by consumers by at-home microwave heating to form puffed food products. The finished products comprise both R-T-E cereals and snack products. The half products are fabricated from cooked farinaceous doughs comprising rice flour, wheat starch, oil and salt, which have been gelatinized by subjecting the mixture to high shear mixing during heating. The half products further essentially comprise an exterior or topical sugar coating.

Abstract: Sucrose-free or -reduced cookies having the crispy texture associated with conventional sucrose-containing doughs can be prepared by replacing part or all of the sucrose with a combination of a glass-forming polysaccharide (preferably a maltodextrin) and a humectant sugar (preferably fructose). Multi-textured cookied can be prepared using the combination of glass-forming polysaccharide and humectant sugar in the crispy outer layer, and a humectant sugar as the sweetening agent in the soft, chewy center.

Abstract: Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: 1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or 2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or 3) using an aqueous solution of potassium carbonate.

Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Abstract: Laminated bread wafers are produced by fusing at least part of the opposing outer friable crust of two (or more) sheets of bread. Each sheet is composed of outer friable crusts surrounding a center which is soft and porous relative to the crusts. Specifically, one outer crust or a first sheet and one outer crust of a second sheet are moistened by applying droplets of water (e.g. from sprayed water or steam) sufficient to render them fusable. Thereafter, the moistened outer crusts are pressed together to fuse them. Alternatively, an aqueous paste is applied between at least part of an outer crust of the first sheet and at least part of an outer crust of the second sheet, and the sheets are pressed together to fuse them. The resulting laminated bread product comprises multiple layers with a sealed edge, the layers being arranged in the following order: a top friable crust, a porous softer upper core layer, a central fusion layer, a porous softer lower core layer, and a bottom friable crust.

Abstract: Disclosed are ready-to-eat cereals containing high levels of psyllium husk and methods for their preparation. The cereals contain about 2% to 37% psyllium, about 20% to 80% of a starchy cereal component, and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The total fructose content is less than about 5%. The minimum soluble fiber content is 3 g/oz.

Abstract: Disclosed are ready-to-eat cereals containing high levels of soluble fiber and methods for their preparation. In addition, the cereals contain about 10% to 15% total soluble fiber and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The minimum soluble fiber content is 2.8 g/oz. The cereals can be prepared from conventional cereal materials.

Abstract: Bloom resistance in shelf-stable cookies which have a moist, cake-like soft textured crumb structure over an extended period of time is achieved with a shortening or fat for promoting softness and having a solid fat index of less than 13 at 80.degree. F. and which is essentially completely liquid at 100.degree. F. A flavoring ingredient which reduces mobility of the shortening or fat in the cookie is used to prevent seepage of the shortening or fat at cookie storage temperatures.

Abstract: A method of using a silk screen to form thin, flat, flexible, free standing base shapes or transfers directly on release paper in their final form from fluid base shape material, all in one step. After drying, pictorial images are then silk screened onto the base shapes to produce the final edible image for decorating foodstuffs. Recipies for preparing the fluid base shape material and a novel machine for peeling the base shapes from the release paper with a spring steel blade are also disclosed.

Abstract: Process for preparing dog biscuits which are nutritionally balanced and which contain at least one inorganic pyrophosphate salt. The ingredients and the at least one inorganic pyrophosphate salt are selected and adjusted in amounts to provide a nutritional balance in the dog biscuit dough, from which the dog biscuits are produced. The nutritionally-balanced dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are reduced or prevented.

Abstract: The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

Abstract: The present invention provides a rapid and continuous process for making corn dough masa and tortilla chips by processing non-hydrated corn feed, an alkalizing agent, and water through a cooker-extruder under certain process parameters so as to make the masa and subsequently the finished tortilla product. The corn feed can be any form of corn ranging from whole kernel corn to finely ground corn flour. The extruder process conditions use a Specific Mechanical Energy input of 300 to 550 watt hours per kilogram of material fed to the extruder; a Residence Time Distribution of from about 175 to 400 seconds; a Shear Rate of 65 to 140 reciprocal seconds; and a Peak Temperature of 230.degree. F. to 270.degree. F.

Abstract: Corrugated snack food pieces are fabricated from a dough directed through a pair of mated corrugated sheeting rolls. The dough is impressed with the corrugated pattern of the sheeting rolls and subsequently cut into individual snack food pieces. The dough is fed directly into the sheeting rolls so that no prior memory is imparted to the dough sheet prior to receiving its corrugated shape. The corrugated sheeting rolls may be scored transverse to the corrugations to provide transverse webs of dough between adjacent corrugations.

Abstract: Starch-based dough suitable for making fried starch-based chip-type snack foods containing non-potato food pieces, preferably vegetable pieces, that retain their physical integrity during vigorous processing and frying conditions and are visible in the finished chip product. Said dough comprises from about 50% to about 75% starch-based component; from about 30% to about 40% water; and from about 0.05% to about 4% coated non-potato food pieces. Said starch-based component is preferably dehydrated potatoes. The coating on said non-potato food pieces is a pregelatinized starch. In the process for making the dough product, pregelatinized starch is coated onto the non-potato food pieces prior to mixing said pieces into the other dough components.

Abstract: A laminated dough preform, a method of forming a baked product therefrom and the baked product, includes at least two premixed dough layers containing ingredients which, when baked, result in a substantially crumb continuous laminate product over the cross section of the laminate. The first dough layer contains sucrose which readily crystallizes when the laminate is baked so as to produce a first layer having a substantially crisp texture. The second dough layer contains sucrose and also contains an enzyme active with the sucrose in the second dough layer to invert an amount of the sucrose in the second layer sufficient to substantially prevent the crystallization of the sucrose in the second dough when the dough is baked and reaches textural equilibrium such that the second baked dough layer is shelf stable and has a substantially chewy texture relative to the first dough layer. The sucrose in the second dough layer includes a substantial portion of powdered sugar and the preferred enzyme is invertase.

Abstract: A laminated dough perform, a method of forming a baked product therefrom, and the baked product, includes at least two premixed dough layers containing ingredients which, when baked, result in a substantially crumb continuous laminate product over the cross section of the laminate. The first dough layer contains sucrose which readily crystallizes when the laminate is baked so as to produce a first layer having a substantially crisp texture.

Abstract: A method of automatically assembling egg rolls, or comestibles formed into an elongate cylindrical mass, employs a wrapping leaf that is elliptical in planform and has a minor axis of length not more than twice the axial length of the cylindrical mass plus twice the diameter thereof, the major axis of the ellipse being appreciatably longer than said minor axis, the grain of the wrapping leaf and the direction of rolling each extending in the direction of the major axis.

Abstract: Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cookie dough. The casing dough comprises a humectant in an amount greater than 25% by weight, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness to the inner portion of the cookie. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.

Abstract: Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cooking dough. The casing dough comprises lactose and/or dextrose and less than 75% by weight sucrose, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness or chewiness to the inner portion of the cookie. The casing dough is baked to a soft or tender textured crumb structure. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft or chewy textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.

Abstract: A wrapping leaf for use in the automated assembly of egg rolls, or for wrapping other comestible formed into an elongate cylindrical mass, is elliptical in planform and its minor axis is of a length not more than twice the axial length of the cylindrical mass plus twice the diameter thereof, the major axis of the ellipse being appreciatably longer than said minor axis.

Abstract: Process for preparing a foodstuff product such as croutons, characterized in that pieces of dough are at least partially baked and thereby expanded, whereafter the expanded pieces of foodstuff obtained are possibly further reduced in size and subsequently provided with a thermosetting coating layer, which coating layer comprises a film-forming material.Preferably, the coated pieces of foodstuff are subjected to a heat treatment. Preferably, a film-forming material rich in protein is used.

Abstract: Cookies having a shelf-stable plurality of textures and visually apparent flavor chips characteristic of freshly baked home-made cookies are prepared from dough pieces comprising a chewy cookie dough or filling enrobed by a crispier cookie dough. Each of the doughs of the dough pieces contain the flavor chips and upon baking at least substantially all of the pieces of the flavor chips of the crispier dough are partially visible at the surface of the cookie. The size, number, and composition of the flavor chip in each dough may be chosen to contribute to a chewy texture or a crispier texture.

Abstract: Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step. Upon frying a fried snack product having dockering holes is produced.

Abstract: A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture content of about 35% to 60% at the time of frying. An amount of ungelatinized starch can be present in the dough when fried. In one embodiment, the dough is extruded as a pair of separate long, thin strands which are formed into a composite dough piece by adhering the strands by surface contact along the long dimension of the strands. The two adherent strands can be straight solid dough pieces in side-by-side contact, or the strands can be twisted together to form a braid. In another embodiment, a sheeted dough piece can be slit lengthwise along its center and partially through the depth of the dough piece to form the equivalent of a pair of adhering strands.

Abstract: Fried snack food products are produced by grinding cereal grain kernels such that all of the ground grain passes through a U.S. Number 20 screen, uniformly hydrating the ground grain into a grain/water slurry, cooking the grain/water slurry under conditions used to uniformly gelatinize the starch in said slurry such that a gel is formed thereby, cooling and reducing in size the gel such that dry ingredients may be added to the gel, forming the gel so that it may be cut into individual snack food pieces, and thereafter drying the pieces for long term storage or frying the pieces for immediate consumption. The process produces the snack food product which has more uniform texture, is less expensive to produce and does not have the characteristic limed flavor of conventional "Mexican-style" corn chips.

Abstract: A method for producing a breakfast cereal from half products comprising the steps of: extruding pellet half products of a gelatinized, starch-containing material; drying the pellet half products to a moisture content of from about 9.5 to about 17.0 percent by weight under conditions which inhibit case hardening to form dried half products suitable for extended storage; rehydrating the dried half products to a moisture content of from about 18.0 to about 23.0 percent to form rehydrated half products; optionally treating the rehydrated half products with a moisture-absorbing compound to reduce the stickiness of the outer surface of the rehydrated half products; flaking the rehydrated half products into flakes; optionally circulating air about the flakes to reduce the moisture content of the flakes to from about 15.0 to about 18.0 percent; and toasting the flakes to a final moisture content of from about 2.0 to about 5.0 percent.

Abstract: A process for making fried expanded snack products includes preparing a moist dough principally from solids, such as corn or potato solids. Larger particle size dry food particles, such as wheat or rice particles, are included in the dough. The dough is then formed, such as by roller-forming, into a thin sheet, and dough pieces cut from the sheeted dough are fried in hot cooking oil to form a fried expanded snack. The larger food particles project through or are contained in the surface of each dough piece to cause steam to escape during frying, which greatly reduces "puffing", i.e., formation of undesired bubbles in the snack, during frying. By providing a sufficient number of larger particles with an average particle size at least about to the thickness of the dough piece (so that an appreciable number of particles can project through or be contained in the surface of the dough piece), formation of undesired large bubbles is significantly reduced.

Abstract: Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: (1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or (2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or (3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.

Abstract: In multi-textured cookies having a soft and moist center containing a humectant and a firm outer layer, the outer layer contains a hard vegetable fat having a solid fat index of at least 40 percent at 70.degree. F.

Abstract: A cereal product is produced continuously from bran using a twin screw extruder which blends and cooks the dry bran with syrup. The cooked mixture is then passed through a headspace between the tips of the extruder screws and the extrusion die, and extruded through a die head having a plurality of bores. The extrudate strands expand only slightly, have a roughened outer surface that is visible to the eye, and spontaneously break into strands almost entirely in the range of 0.1 inch to 2 inches. The strands are then dried and toasted to form bran cereal nuggets.

Abstract: The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130.degree. F. to about 260.degree. F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot.

Abstract: The invention disclosed in this application relates to leavener-containing dough compositions, methods of making such compositions and baked compositions prepared therefrom having a storage-stable soft and plastic crumb matrix. The compositions comprise a flour-based dough bakeable to a chewy texture in admixture with a heat-activated leavening agent which releases effective amounts of a leavening gas when the dough reaches the activating temperature of the leavening agent during baking. The activating temperature of the leavening agent is such that the leavener is releasing effective amounts of the leavening gas at a stage during the baking of the dough at which ingredients of the dough set-up to form the crumb matrix.

Abstract: Soybean proteins are added in a predetermined amount to the ground fish meat (surimi), and the mixture is kneaded, compressed, heated, and is molded into a sheet by a twin-screw extruder. The sheet-like mixture is then cut into flakes, followed by frying, to efficiently produce fish-containing snack that exhibits crunch feeling like that of potato chips, that is rich in proteins, and that tastes good.

Abstract: Novel products, such as snack foods, are disclosed that comprise waxy corn masa and have unique textures, as well as processing procedures adaptable to waxy corn masa that permit the production of low-oil content products.

Abstract: The invention provides a shelf-stable paste-filled shredded cereal biscuits having an extended shelf-stable plurality of textures. A first plurality of net-like sheets of cereal dough are continuously laminated, followed by continuous depositing of at least one extrudate rope filling upon the first plurality of net-like sheets. A second plurality of net-like sheets is continuously laminated upon the at least one extrudate rope to obtain a filled laminate. Each of the net-like sheets has a plurality of generally parallel longitudinal strands and a plurality of crosshatchings which are generally perpendicular to the longitudinal strands. The filled laminate is cut to enrobe the filling and the product is baked. The number of crosshatchings of the net-like sheets adjacent to the filling is greater than the number of crosshatchings of the net-like sheets which are further removed from the filling.

Abstract: A snack food is prepared from whole kernel cereal, without milling, such as corn, rice or wheat and the like. By rehydrating the cereal to at least 25% moisture prior to low shear cooking extrusion to achieve about 75% gelatinization, then cooling and drying the material prior to extrusion into a selected form for further mechanical treatment or finish cooking and flavoring. When cooked in oil a lower fat product results.

Abstract: Fried snack food products are produced by grinding cereal grain kernels such that all of the ground grain passes through a U.S. Number 20 screen, uniformly hydrating the ground grain into a grain/water slurry, cooking the grain/water slurry under conditions used to uniformly gelatinize the starch in said slurry such that a gel is formed thereby, cooling and reducing in size the gel such that dry ingredients may be added to the gel, forming the gel so that it may be cut into individual snack food pieces, and thereafter drying the pieces for long term storage or frying the pieces for immediate consumption. The process produces the snack food product which has more uniform texture, is less expensive to produce and does not have the characteristic limed flavor of conventional "Mexican-style" corn chips.

Abstract: A cereal is produced using bran and a continuous cooker. The continuous cooker is a twin screw extruder which blends and cooks dry ingredients with syrup, but without addition of water. The cooked mixture is then cooled by the injection of water into a cooling zone, which rapidly reduces the temperature and pressure of the material to be extruded. The cooled material, at a temperature of approximately 150.degree. F.-280.degree. F., dependent upon the formulation used, is extruded through a die head having a plurality of bores there-through. The extrudate strands expand only slightly, and have a roughened outer surface that is visible to the eye, and spontaneously break into strands almost entirely in the range of 0.5 inch to 4 inches. The strands are then dried and toasted, to form a bran cereal nuggets cereal.

Abstract: Cookie products, having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. The regions characterized by a chewy texture include a unique saccharide mixture which comprises monosaccharides, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose.

Abstract: A process for the continuous production of microbially shelf-stable paste-filled shredded cereal biscuits having an extended shelf-stable plurality of textures. A first plurality of net-like sheets of cereal dough are continuously laminated, followed by continuous depositing of at least one extrudate rope filling upon the first plurality of net-like sheets. A second plurality of net-like sheets is continuously laminated upon the at least one extrudate rope to obtain a filled laminate. Each of the net-like sheets has a plurality of generally parallel longitudinal strands and a plurality of crosshatchings which are generally perpendicular to the longitudinal strands. The filled laminate is cut to enrobe the filling and the product is baked. The number of crosshatchings of the net-like sheets adjacent to the filling is greater than the number of crosshatchings of the net-like sheets which are further removed from the filling.

Abstract: An extruded, cross-cut snack food product and a method and apparatus for producing extruded, generally planar food products having ridges and valleys formed on opposite sides thereof, wherein the ridges and valleys on each side are parallel to each other, but are at an angle relative to the ridges and valleys on the opposite side. As a result, an extruded food product piece with unique texture, flavor and appearance is produced having substantial strength.

Abstract: This invention comprises crumb-continuous cookie products having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture in which the crisp regions contain a shortening having an SCl at 21.degree. C. of from about 14.0 to about 20.0 and an SCl at 33.degree. C. of from about 0.0 to about 8.0 and the chewy regions contain a shortening having an SCl at 21.degree. C. of from about 12.0 to about 18.0 and an SCl at 33.degree. C. of below about 2.0. The shortening system having these melting characteristics provides a more tender crumb texture, more desirable mouthmelt and dissipation and better flavor display in the cookie.

Abstract: A method for reducing excessive browning in a baked good containing reducing sugars is described. The method comprises adding to the dough of the baked good about 0.15% to about 0.65% baking soda and about 0.10% to about 0.65% fatty acid monoglyceride esters of polycarboxylic acids and their derivatives. This combination of ingredients minimizes browning while avoiding off-flavor often associated with the addition of leavening agents to control browning. The invention is particularly useful with dual-textured cookies wherein a chewy region is made from a dough containing reducing sugars or crystallization-resistant sugars, and wherein a crisp region is made from a dough containing sucrose or readily crystallizable sugars. Browning is minimized in the reducing sugar-containing inner dough so that if the inner dough shows on the cookie surface it does not create an unattractive appearance.

Abstract: A process for making a corn chip with potato chip texture is described. The chip has increased mouthmelt, crispness, and lightness like potato chips and it is less hard and gritty than standard corn chips. It also has a distinctive corn flavor. In a preferred process, corn is cooked in water at 140.degree. F. (60.degree. C.) to 212.degree. F. (100.degree. C.) for 30 minutes to 4 hours. The corn hulls are removed, and the corn is comminuted. A starch material is cooked in water until it is adequately hydrated, and then comminuted. The comminuted corn and starch material are mixed together to form a dough having a ratio of corn to starch material of 95:5 to 80:20. The dough is extruded, formed into a sheet, cut into segments, and deep-fried to form the finished chip.

Abstract: A food chip process that involves subjecting a comminuted starch-containing food composition having a controlled moisture content, illustratively, about 25 percent to about 40 percent by weight where a corn masa constitutes the food composition, to compression at a pressure of at least 1000 psig and at a temperature of no more than 110.degree. F., and sequentially, and without drying, frying the compressed composition in an edible oil. The process relates, as well, where a corn masa is employed, to partial gelatinization of the corn used in preparation of the masa.

Abstract: A process is disclosed for making a wafer which has a smooth, dense surface and a cell-like internal structure for use as a filled wafer.

Abstract: An expanded fried cereal-based snack product is prepared from a dough consisting essentially of (1) a low water-absorbing component (LOWAC) comprising one or more raw or partially gelatinized cereal flours comprising about 20% to about 80%, by weight, of the total dry solids; (2) a high water-absorbing component (HIWAC) comprising one or more pregelatinized cereal starches or flours comprising from about 10% to about 35%, by weight, of the total dry solids; and (3) a starch component comprising one or more ungelatinized starches comprising from about 10% to about 45%, by weight, of the total dry solids. The dry solids are mixed with water to form a dough having a moisture content from about 35% to about 50% by weight of the dough. The dough is then sheeted and cut into a dough piece which is fried in hot cooking oil to form a fried snack that expands about 1.4 to about 2.5 times during frying, producing a snack of uniform expansion and low fat content.

Abstract: An expanded fried cereal-based snack product is prepared from a dough consisting essentially of (1) a low water-absorbing component (LOWAC) comprising one or more raw or partially gelatinized cereal flours comprising about 15% to about 80%, by weight, of the total dry solids; (2) a high water-absorbing component (HIWAC) comprising one or more pregelatinized cereal starches or flours comprising from about 3% to about 40%, by weight, of the total dry solids; and (3) a starch component comprising one or more ungelatinized starches comprising from about 10% to about 45%, by weight, of the total dry solids. The dry solids are mixed with water to form a dough having a moisture content from about 40% to about 50%, by weight of the dough, and a dough piece is then extruded from the dough and fried in hot cooking oil to form a fried snack that expands about 1.2 to about 3.0 times during frying, producing a snack of uniform expansion and low fat content.

Abstract: The addition of a small amount of a lecithin-in-water suspension to the formulation of dough-based fried snack foods improves dough transfer, sheeting and cutting, and significantly reduces clumping during frying, without the rapid buildup of free fatty acids, and without significant darkening of frying oil normally associated with the frying of foods containing lecithin.

Abstract: Ready-to-eat shredded potato products having a pleasant texture, and a substantially uniform off-white to golden tan color, are obtained by the process of the present invention. A potato dough is formed under low temperature and low shear mixing conditions so as to avoid overgelatinization of the potato starch and tackiness which would impede flowability and the continuous production of long continuous shred layers. Individual discrete dough pieces having a moisture content of from about 29% to about 50% by weight are tempered to distribute the water substantially uniformly throughout the dough pieces, the tempered dough pieces are shredded and the shredded dough is cooked.