Patent ID: 8486475

Claim:
A dough composition for making a fabricated snack product, comprising: (I) from about 60% to about 75%, by weight, of a dry blend, comprising: (a) from about 2% to about 100%, by weight, rice flour composition that has been extruded, parboiled and combinations thereof, wherein the rice flour composition comprises long grain rice flour, medium grain rice flour, or combinations thereof, such that the resulting rice flour composition is from about 75% to about 100% gelatinized and has a WAI of from about 2.6 to about 9 g of water/g, a Peak Viscosity from 10 RVU to 110 RVU, and a Final Viscosity from 60 RVU to 110 RVU; (b) from about 0% to about 98%, by weight, starch-based flours selected from the group consisting of tapioca flour, oat flour, wheat flour, rye flour, non-masa corn flour, and mixtures thereof; (c) potato flakes; wherein the dry blend has a WAI ranging between about 5.5 and about 8.5, a Peak Viscosity ranging between about 60 RVU and about 115 RVU, and a Final Viscosity ranging between about 75 RVU and 120 RVU; (II) from about 25% to about 40%, by weight, of added water; (III) from about 0% to about 15%, by weight, optional ingredients.