Dough for making tortilla chips with controlled surface...

Details Dough for making tortilla chips with controlled surface... Dough for making tortilla chips with controlled surface...

A - Human Necessities

21

D

A21D 2/18 (2006.01) A21D 2/36 (2006.01) A23L 1/0522 (2006.01) A23L 1/164 (2006.01)

Patent

CA 2406941

Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12 % to about 40 % large surface features; from about 20% to about 40 % medium surface features; and from about 25 % to about 60 % small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15 %.

L'invention concerne des croustilles ayant une taille uniforme, de préférence du type croustille au maïs, qui présentent des éléments de surface surélevés, et elle concerne aussi un procédé de préparation. On peut utiliser une composition de pâte à base de matériau d'amidon précuit et d'amidon prégélatinisé. De préférence, les croustilles ont des éléments de surface surélevés comprenant entre environ 12 % et environ 40 % d'éléments de grande taille; entre environ 20 % et environ 40 % d'éléments de taille moyenne; et entre environ 25 % et environ 60 % d'éléments de petite taille. Selon une variante, l'épaisseur moyenne des croustilles est comprise entre environ 1 mm et environ 3 mm; l'épaisseur moyenne des éléments de surface est comprise entre environ 2,3 mm et environ 3,2 mm; l'épaisseur maximum des croustilles est inférieure à environ 5,5 mm; et le coefficient de variation de cette épaisseur est supérieur à environ 15 %.

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