EUGENIO BORTONE,XIMENA QUINTERO-FUENTES,V. N. MOHAN RAO,WILLIAM CARTWRIGHT WELLER
申请号：
BR112013008887
公开号：
BR112013008887A2
申请日:
2011.10.07
申请国别(地区):
BR
年份:
2015
代理人:
摘要：
A method improving the textural attributes of baked snack foods. The method 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.
