A dough composition for producing low-fat and fat-free snacks

Details A dough composition for producing low-fat and fat-free snacks A dough composition for producing low-fat and fat-free snacks

A - Human Necessities

21

D

A21D 10/00 (2006.01) A21D 2/16 (2006.01) A21D 8/04 (2006.01) A21D 13/00 (2006.01) A21D 13/08 (2006.01) A23L 1/164 (2006.01)

Patent

CA 2334337

Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches-1 (8.66 cm-1) to about 40 inches-1 (15.75 cm-1), a pH of about 8 or less, a digestible fat content of less than 3g per 28g serving, and a moisture content of from about 1 % to about 4 %. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display. Additionally, the color and shiny surface which is characteristic of pretzels is maintained.

L'invention porte sur des biscuits salés sans graisse ou à faible teneur en graisses à enrobage brillant, et sur leur procédé de fabrication. Il s'agit dans l'exécution préférée de bretzels enrobés sans graisse ou à faible teneur en graisses présentant un rapport surface extérieure à volume intérieur compris entre environ 8,66 cm?-1¿ et environ 15,75 cm?-1¿, un pH de 8 ou moins, une teneur en graisses digestibles de moins de 3g par 28g, et une teneur en humidité d'environ 1 % à environ 4 %. Le rapport surface extérieure à volume intérieur élevé permet d'utiliser des concentrations réduites de solutions caustiques et facilite le séchage. Les bretzels enrobés se préparent ainsi: (1) application sur le produit prêt à consommer d'un enrobage chaud d'hydrate de carbone choisi parmi de l'amidon modifié, des solides de sirop de maïs, des maltodextrines, des dextrines, ou leur mélange, et de l'eau, ainsi que de préférence l'assaisonnement pendant le passage au tambour; (2) adjonction de sucre et facultativement de sel pendant le passage au tambour; (3) extraction des bretzels du tambour; (4) séchage des bretzels stationnaires. Lesdits bretzels de texture, de goût et d'arôme sensiblement améliorés conservent leur couleur et leur aspect brillant caractéristiques.

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