Baked Snack Food Product With Improved Textural Attributes

a textural attribute and baked snack technology, applied in baking, bakery products, applications, etc., can solve the problems that many baked snack foods have not been able to mimic the texture and taste of traditional fried products

Inactive Publication Date: 2014-07-03
FRITO LAY NORTH AMERICA INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The method enhances the textural attributes of baked snack foods to resemble fried snacks, with increased crunchiness and improved flavor, while maintaining nutritional value and reducing sodium content, and allows for efficient manufacturing and storage flexibility.

Problems solved by technology

However, many baked snack foods have been unable to mimic the texture and taste associated with traditional fried products.

Method used

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  • Baked Snack Food Product With Improved Textural Attributes
  • Baked Snack Food Product With Improved Textural Attributes
  • Baked Snack Food Product With Improved Textural Attributes

Examples

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examples

[0036]Three samples were analyzed. All three samples comprised corn masa and water. The first sample was extruded and fried. The first sample did not comprise a hydrating step. The second sample was extruded and thereafter baked in a convection oven. The second sample did not comprise a hydrating step. The third sample was extruded, hydrated, and thereafter baked in an impingement oven. The hydrating step comprised adding water in an amount of about 15% by weight of the collet and oil in an amount of about 11% by weight of the collet. All samples were dehydrated to a moisture content of about 2%. The samples were then analyzed for texture. The samples were inserted into a TAX-T2 texture analyzer manufactured by Texture Technologies Corp., Scarsdale, N.Y., USA. The testing utilized a 1 mm puncture probe, a 200 mm / second test speed and a 10 mm distance. Table 2 below illustrates the results.

TABLE 2SampleForce to Break (g)1 (Fried)383.712 (Baked)372.783 (Hydrated then baked)398.02

[0037...

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Abstract

Baked snack food product with improved textural attributes. The method for making the baked snack food product comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

Description

CROSS REFERENCE TO RELATED APPLICATION[0001]This application is a continuation application of co-pending U.S. patent application Ser. No. 12 / 904,210, entitled “Method for Improving the Textural Attributes of Baked Snack Foods,” filed Oct. 14, 2010, the technical disclosure of which is hereby incorporated by reference in its entirety.BACKGROUND OF THE INVENTION[0002]1. Technical Field[0003]The present invention relates to a method for improving the textural attributes of baked snack foods.[0004]2. Description of Related Art[0005]Fried snack foods are very popular with consumers. Fried snack foods often have a distinguishable texture and taste. Recently, as the consumer becomes more health conscious, baked snack foods have been developed as a healthier alternative to fried snack foods. However, many baked snack foods have been unable to mimic the texture and taste associated with traditional fried products. Consequently, it is desirable to manufacture a low-fat baked product which mor...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): A23L1/10A23L5/10A23L7/10A23L19/18
CPCA23L1/1025A23P30/20A23L5/11A23L7/197A23L7/13
InventorBORTONE, EUGENIOQUINTERO-FUENTES, XIMENARAO, V.N. MOHANWELLER, WILLIAM CARTWRIGHT
OwnerFRITO LAY NORTH AMERICA INC