Ajay Rajeshwar BHASKAR,Helen Charlotte BOODEN,Katherine Margaret SMITH,Daniel VERA NUNEZ
申请号：
MX2019004022
公开号：
MX2019004022A
申请日:
2017.10.06
申请国别(地区):
MX
年份:
2019
代理人:
摘要：
A method of manufacturing snack food chips, the method comprising the steps of: i. providing a first starch-containing component which comprises a cold water swelling starch, a second starch-containing component which comprises substantially ungelatinized starch, and a third starch-containing component which comprises corn masa flour； ii. forming a dough from a mixture of the first, second and third starch-containing components and water, wherein the dough comprises from 35 to 75 wt% corn masa flour, from 10 to 40 wt% of the second starch-containing component, and from 5 to 30 wt% of the first starch-containing component, each based upon the weight of dry ingredients of the dough, and the dough comprises from 25 to 35 wt% added water, based on the weight of the dough, wherein the dough is formed at a temperature of up to 30 °C by mixing dry ingredients of the dough with water for a period of from 3 to 60 seconds and the cold water swelling starch forms a gel matrix in the dough； iii. forming a dough sheet from the dough, wherein the dough sheet has a thickness of from 0.5 to 1.5 mm； iv. cutting a plurality of dough pieces from the dough sheet； and v. cooking the dough pieces to form a plurality of snack food chips.Un método para producir frituras de botana, el método que comprende los pasos de: i) proporcionar un primer componente que contiene almidón, el cual comprende un almidón de dilatación en agua fría, un segundo componente que contiene almidón, el cual comprende almidón considerablemente no gelatinizado y un tercer componente que contiene almidón, el cual comprende harina de maíz； i) formar una masa a partir de una mezcla del primero, segundo y tercer componente que contiene almidón y agua, en donde la masa comprende desde 35 a 75% en peso de harina de masa de maíz, desde 10 a 40% en peso del segundo componente que contiene almidón y desde 5 a 30% en peso del primer componente que contiene almidón, cada uno basado en el peso de ingredientes secos de la masa,
