Process and product of making a snack from composite dough
AssigneeMiles J. Willard
InventorsBradley C. Frazee, Clifford A. Stubbs, Veldon M. Hix, Miles J. Willard
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Abstract
A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough matrix, combining the first and second discrete dough components into a composite dough sheet, cutting the dough sheet into a multiplicity of dough preforms, and frying the preforms to produce a snack with discontinuous characteristics.
Claims22
A process for forming a sheeted fried snack with discontinuous characteristics comprising:
- a. forming a first gelatinized dough having a moisture content of about from 20%-40% by weight and a high degree of cohesion from starch-containing foodstuffs;
- b. combining dry starch-containing ingredients separately from the first dough, which when mixed with water in a later step, will provide a second ungelatinized dough matrix with a moisture content of about 30%-70% by weight and a lower degree of cohesion than the first dough;
- c. subdividing the first dough into portions having a range of random sizes and simultaneously distributing said random-sized portions throughout the second dough dry ingredients to provide a random mixture;
- d. adding water to the random mixture to provide a composite dough exhibiting separate, distinguishable consistencies and rheological properties of the first and second doughs;
- e. passing the composite dough between rollers to produce a sheeted composite dough with a non-uniform distribution of the randomly sized, first dough portions in the second dough matrix;
- f. cutting the composite dough sheet into a multiplicity of snack-size dough pieces;
- and
- g. frying the dough pieces to produce a snack with discontinuous characteristics.
A fried snack made from snack-sized dough pieces comprising a random mixture of a first combination of gelatinized food ingredients having a moisture content of about 20%-40% by weight exhibiting first rheological properties and a second combination of ungelatinized food ingredients having a moisture content of about 30% to 70% by weight and exhibiting second rheological properties, and wherein the snack exhibits distinguishable, discontinuous characteristics throughout due to the separate, first and second rheological properties therein.
A process for forming a sheeted fried snack with discontinuous characteristics comprising:
- a. forming a first gelatinized dough phase having a moisture content of about from 20% to 40% by weight and a high degree of cohesion from starch-containing ingredients;
- b. forming a second ungelatinized dough phase having a moisture content of about 30%-70% by weight and a lower degree of cohesion from starch-containing ingredients;
- c. combining said first and second doughs to provide a composite dough exhibiting separate, distinguishable consistencies and rheological properties of the first and second dough phases;
- d. forming said composite dough into a dough sheet;
- e. cutting said dough sheet into a multiplicity of desired snack-sized dough pieces;
- and
- f. frying the dough pieces to produce a snack with discontinuous characteristics.
Dependencies are inferred from the claim text.