BHASKAR, Ajay Rajeshwar,BOODEN, Helen Charlotte,SMITH, Katherine Margaret,VERA NUNEZ, Daniel
申请号：
WO2017EP75475
公开号：
WO2018065573(A1)
申请日:
2017.10.06
申请国别(地区):
世界知识产权组织国际局
年份:
2018
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 fr
