A method and formulation are disclosed for using a mixture of inulin and surfactant,to overcome adhesive and viscoeiastic problems associated with using tortillasheeters for processing rice-based dough to make rice crisps. The inulm decreasesviscoelasticity whereas the surfactant decreases adhesiveness. The additivedecouples the relationship between water content and the adhesiveness and viscoeiasticityof the dough, allowing water content to be used to control other product variablessuch as product moisture content and oil take-up.
