Patent ID: 6277423
Filing Date: 2001-08-21
Classification: A23L,Y10S

Abstract:
A dough composition for making a fried snack, comprising:(1) from about 35% to about 60% starch based flour containing from about 6% to about 15% protein, wherein the ratio of gelatinized to ungelatinized starch in the starch based flour is from about 15 to 85 to about 65 to 35, and wherein the starch based flour comprises corn masa;(2) from about 2% to about 25% pregelled modified starch;(3) from about 0.1% to about 3% emulsifier;(4) from about 25% to about 55% added water; and(5) from about 0.2% to about 5% leavening.