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AssigneeKraft Foods Holdings, Inc.
InventorsBin-Yea Chiang, Lynn C. Haynes, Ronald J. Russell, Marta H. Gomez, Kim M. Folta, Anita Bryant-Ray, Christina M. Fileti, Julia M. Carey
Estimating the term…
Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and baker's bran. The pregelatinized waxy starch forms the skin of the bubble. The pregelatinized corn flour aids in production of bubbles during baking and enhances corn flavor in the baked snacks. The baker's bran provides the baked corn-based chip-like snack with a rough appearance characteristic of tortilla chips. The pregelatinized waxy maize starch may be used in an amount of from about 5% by weight to about 25% by weight, the pregelatinized corn flour may be used in an amount of from about 5% by weight to about 20% by weight, and the baker's bran may be used in an amount of from about 0.1% by weight to about 10% by weight each based upon the weight of a corn flour having a degree of gelatinization of less than about 60%. Reduced fat, low-fat, and no-fat baked products, as well as full-fatted baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a corn tortilla flavor.
A method for the production of a baked, corn-based snack having surface bubbles and a crispy texture comprising:
A corn-based snack product having surface bubbles and a crispy texture and which is baked from a dough which comprises an admixture of:
Dependencies are inferred from the claim text.