Patent ID: 6491959
Filing Date: 2002-12-10
Classification: A21D,A23L,Y10S

Abstract:
A method for the production of a baked, corn-based snack having surface bubbles and a crispy texture comprising:a) admixing ingredients comprising (1) a partially gelatinized corn flour having a degree of gelatinization of less than about 60% as determined by differential scanning calorimetry, (2) a pregelatinized waxy starch in an amount of from about 5% by weight to about 25% by weight, based upon the weight of the partially gelatinized corn flour, (3) a substantially pregelatinized corn flour in an amount of from about 5% by weight to about 20% by weight, based upon the weight of the partially gelatinized corn flour, said substantially pregelatinized corn flour having a degree of gelatinization of at least about 85% as determined by differential scanning calorimetry, and (4) water to hydrate said flours and starch and to form a machinable dough, wherein the water content of said dough is from about 20% by weight to about 50% by weight, based upon the weight of the dough, b) sheeting the dough, c) forming the dough into pieces, and d) baking the pieces to produce a plurality of surface bubbles in the baked pieces, said bubbles comprising air pockets and extending both above and below adjacent, generally flat, crispy, substantially unleavened areas of the baked pieces.