| US 7,507,431 B2 | ||
| Production of multi-grain, whole-grain, soft and crunchy sheeted snacks | ||
| Pierre Faa, Frisco, Tex. (US); and Richard Lai, Plano, Tex. (US) | ||
| Assigned to Frito-Lay North America, Inc., Plano, Tex. (US) | ||
| Filed on Aug. 24, 2006, as Appl. No. 11/466,886. | ||
| Prior Publication US 2008/0050493 A1, Feb. 28, 2008 | ||
| Int. Cl. A23L 1/10 (2006.01) | ||
| U.S. Cl. 426—549 [426/551; 426/560; 426/562; 426/808] | 4 Claims |
| 1. A method for making a whole-grain, multi-grain snack piece, said method comprising the steps of:
a. mixing dry ingredients, oil and water to make a dough, wherein said dough comprises by weight:
about 15% to about 20% whole wheat flour;
about 10% to about 15% refined wheat flour;
about 9% to about 12% modified starch;
about 9% to about 12% waxy starch;
about 3% to about 6% brown rice flour;
about 3% to about 6% whole oat flour;
about 3% to about 6% potato flakes;
less than about 2% lecithin;
less than about 1% mono and diglyceride mixture;
less than about 1% double acting baking powder; and
about 18% to about 25% added water;
b. forming said dough into a sheet;
c. cutting said sheet into a plurality of pieces; and
d. cooking said pieces to make a snack food having a moisture content of between about 1% to about 3% by weight, a characteristic
hardness between about 8000 grams of force to about 13000 grams of force when measured using a Texture Testing Protocol, and
a characteristic crunchiness between about 8000 grams per second to about 12000 grams per second when measured using said
Texture Testing Protocol.
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