A method and formulation are disclosed for using a mixture of inulin andsurfactant, to overcome adhesive andviscoeiastic problems associated with using tortilla sheeters for processingrice-based dough to make rice crisps. The inulm decreasesviscoelasticity whereas the surfactant decreases adhesiveness. The additivedecouples the relationship between water content and theadhesiveness and viscoeiasticity of the dough, allowing water content to beused to control other product variables such as productmoisture content and oil take-up.
