Method for controlling puffing of a snack food product
OwnerMiles J. Willard, Kyle E. Dayley +2inventors
InventorsMiles J. Willard, Kyle E. Dayley, Veldon M. Hix, David A. Holm
Life of this patent
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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.
Claims20
A method for controlling puffing of a starch-containing snack food product during cooking where the product is made from a dough piece formed as a thin sheet, comprising dockering the dough sheet with a brush formed of flexible bristles and then cooking the dockered dough sheet, the density of said bristles being from about 80 to about 200 bristles per square inch of brush surface, the flexible bristles being flexed while within the dough sheet to form oblated conical perforations in the dough sheet to allow for sufficient escape of steam during subsequent cooking and thereby avoid puffing in the cooked product.
A method for controlling puffing of a fried snack food product made from a dough formed as a thin sheet and fried, in which the dough at the time of frying has a moisture content of about 35% to about 60% by weight, and in which the dough contains a combination of gelatinized and ungelatinized starch when fried, comprising dockering the thin dough sheet with a rotating dockering brush having from about 80 to about 200 randomly oriented flexible bristles per square inch of brush surface projecting radially from a roll, the flexible bristles flexing within the dough sheet such that oblated conical perforations are formed through the dough sheet, and then frying the dockered dough sheet in hot cooking oil to produce a finished fired snack having substantially no surface bubbling when compared with a similar fried snack not dockered prior to frying.
A method for making a fired food product from a thin dough sheet dockered with small dockering holes before frying, comprising the steps of dockering the dough sheet with a flexible bristle brush having a bristle tip point density from about 80 to about 200 points per square inch, flexing said bristles within the dough sheet to form oblated conical perforations and then frying the dockered dough sheet to produce a finished fried snack product essentially free of surface bubble formation.
Dependencies are inferred from the claim text.