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US 7,396,555 B2Granted
Method for making a low carbohydrate dough
AssigneeFrito-Lay North America, Inc.
InventorsTheodore James Baumgartner, Richard Todd Smith
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Abstract
A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.
Claims13
A method for making a legume-based dough, said method comprising the sequential steps of:
- a) cooking a raw legume in a water-based solution to make a cooked legume;
- b) draining said solution from said cooked legume;
- c) milling said cooked legume to make a milled legume having a first moisture content;
- d) admixing dry ingredients with said milled legume having said first moisture content to make a dough having a second moisture content, where said second moisture content is lower than said first moisture content, and wherein said dough comprises between about 60% to about 95% of said milled legumes;
- and
- e) forming and cutting said dough.
3 more elements
Dependencies are inferred from the claim text.