William Cartwright Weller;V. N. Mohan Rao;Ximena Quintero-Fuentes;Eugenio Bortone
发明人:
Eugenio Bortone,Ximena Quintero-Fuentes,V. N. Mohan Rao,William Cartwright Weller
申请号：
US12904210
公开号：
US08703226B2
申请日:
2010.10.14
申请国别(地区):
US
年份:
2014
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.
