MXPA00006522A - Potato-based snacks and methods for preparing them - Google Patents

Abstract

The texture and flavor release of fabricated snacks are selectively controlled by incorporating into potato-based dough different ingredients having various properties which allows control of the (1) visco-elastic properties of the dough, (2) amount of expansion that occurs in the dough during frying, (3) rate of water release during frying, (4) internal structure of the finished snack, (5) rate of flavor release from the finished snack and, (6) rate of hydration and dissolution of the finished snack in the mouth. The product is prepared from a dough composition which is primarily composed of (1) mainly one or more potato-based ingredients selected from potato flour, potato flakes, or potato granules and mixtures thereof, together with (2) one or more polysaccharides selected from the group consisting of starch wherein the starch is a native starch, pregelatinized and/or partially gelatinized starch, modified starch, starch hydrolyzate, gums selected from hydroxypropylcellulose, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, and microcrylstalline cellulose. The relative proportions of these ingredients are adjusted to produce a cohesive, non-adhesive, extensible dough, having a tensile strength of about 120gf to about 400gf. The dough composition can be used to produced finished products having a range of textures and flavor profiles.

Description

BOTANAS BASED ON PAPA AND METHODS TO PREPARE THEM TECHNICAL FIELD The present invention relates to a method for selectively controlling the texture, flavor unfolding, and disintegration in the mouth (ie, the organoleptic properties) of manufactured potato-based snacks. The present invention also relates to dough compositions from which snacks made from potatoes are prepared.

BACKGROUND OF THE INVENTION It is very common to include starch-based materials in the dough compositions of manufactured snacks. Typically, ingredients such as dry potato products are used in combination with a high starch in amylopectin and / or a pregelatinized starch. The high starch in amylopectin and / or the pregelatinized starch is used to provide a dough that has desired performance properties (eg, cohesiveness, non-stickiness, which can continuously form sheets or sheets) while at the same time providing a dough that produces an acceptable snack when fried. The acceptability of the organoleptic properties of manufactured snacks depends more on the perceptions of the consumer than on the properties that can be measured quantitatively. For example, brittle consistency, crunchy consistency and disintegration in the mouth are not easily quantified, but have a significant impact on consumer acceptance. Since many of the properties of the manufactured snacks are affected by the composition of the dough, it would be desirable to develop methods to selectively control the organoleptic properties of the snack by means of the formulation. Although all the factors that contribute to the organoleptic properties of the snack are not well understood, it is known that changes in the composition of the dough and the variability of the same ingredient (ie, from one batch to another), can result in significant changes in the viscoelastic properties of the dough and in the organoleptic properties of the fried snack. Manufactured snacks, such as sliced or sliced chips, generally comprise ingredients such as potato flour, potato flake or potato chips, potato granules mixed with water, and various other dry ingredients. Dry ingredients may include powdered, granular or flaky starches. The starch is used as a binder of the dough and to control the expansion of the dough during frying. The combinations of non-gelatinized and pregelatinized starches have been the most common starches used to control the expansion of the masses that can form leaves, i.e., laminable masses, in the past although this use has been for the purpose of expandable masses having a relatively low solids content (eg, <60%). In addition, the use of these starches usually requires special equipment (eg, handling equipment, restriction molds) in order to control expansion and / or require special steps (e.g., form premixes, first hydrate pregelatinized starch). ), in order to form a coherent mass. Other starches have also been suggested for use in laminated dough or sheet compositions. However, a problem with the incorporation of various starches in the dough compositions has been the inability to control the final texture of the product. This is because the ingredients used may have different properties that will affect the organoleptic properties as well as the internal structure of the finished product. For example, starches that have different rates of water absorption, degrees of gelatinization or modification, will cause variations P1090 structural products that contain that starch ingredient. Other problems have been determining (1) the effect of these starches on the viscoelastic properties of the dough, (2) the conditions necessary to process the dough, due to changes in ingredients and (3) the influence that the ingredients will have on the texture of the resulting snack. Previous approaches to trial and error or mixing and testing have been ineffective in providing a reliable method to selectively control the texture of the final snack, mainly because there are a large number of different materials available for use in the laminated dough The above approaches have also been inefficient in the supply of dough compositions, wherein the viscoelastic properties of the dough are controlled through the formulation, such that the expansion of the dough is controlled and the dough can continuously form leaves, that is, it can be rolled continuously. Accordingly, it is desirable to provide a reliable method for selectively controlling the organoleptic properties of manufactured snacks prepared from continuously rolling dough. It is also desirable to provide dough compositions, wherein the properties of the dough are controlled in a P1090 selective by means of the formulation.

SUMMARY OF THE INVENTION The present invention relates to dough compositions and to a method for selectively controlling the organoleptic properties of manufactured snacks. The texture and flavor release of the snack are controlled by incorporating different ingredients in the dough that have different properties. By varying the relative amounts and types of the ingredients, the (1) viscoelastic properties of the dough, (2) amount of expansion that occurs in the dough during frying, (3) speed of water release during frying, (4) internal structure of the finished snack, (5) speed of flavor release from the finished product and (6) speed of hydration and dissolution of the finished snack in the mouth, can be controlled selectively. The composition of the dough (ie, the choice of ingredients) is important with respect to obtaining manufactured snacks that have a range of textures and flavor profiles. In accordance with the method of the present invention, combine: (1) flour, flakes and / or granules, (2) water and (3) one or more polysaccharides selected from the group consisting of non-potato flour, starches P1090 and / or gums. The relative proportions of these ingredients having various properties are adjusted when formulating the composition of the dough. Depending on the properties of the ingredients used, the process of the expansion of the dough, the release of water / steam, the gelatinization and / or solidification of the starch, can be coordinated, so that the desired structure can be obtained. By selectively combining the ingredients, based on their properties (water absorption index, gelatinization temperature, viscosity development speed, peak viscosity, viscosity decomposition speed, viscosity during cooling, etc.) we can Selectively formulate dough compositions having the desired properties and, hence, formulate snacks wherein the final texture is selectively controlled. The main components used to selectively control the organoleptic properties of the manufactured snacks, while at the same time providing a mass that is coherent, non-adhesive and can form sheets, i.e., which is laminable, comprises: (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of flour that is not based on potato, starch and / or gum and (3) P1090 water. Particularly preferred compositions comprise: (1) mainly one or more potato-based ingredients, selected from potato flour, potato flakes or potato granules and mixtures thereof, together with (2) one or more polysaccharides selected from the group consists of starch, wherein the starch is a native starch, a pregelatinized and / or partially gelatinized starch, a modified starch, a starch hydrolyzate, selected gums of hydroxypropylcellulose, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, microcrystalline cellulose and mixtures thereof and (3) water. In addition to the main ingredients, it is also possible to include different ingredients, for example, various emulsifiers, flavors and minerals that can impart different but complementary properties to the dough and to the final product. Each of these ingredients imparts one or more unique properties to the doughs prepared therefrom, as well as to the finished product prepared from the doughs. No component will completely determine the organoleptic properties of the finished product or the viscoelastic properties of the dough, rather, the ingredients work together in an interrelated manner.

P1090 DETAILED DESCRIPTION OF THE PREFERRED MODALITIES Definitions As used herein, a mass "that can form leaves or laminable" is a mass that has the ability to be able to be placed on a smooth surface and laminated with a roller to the desired final thickness without ruptures and without forming holes. As used here, "polysaccharide" refers to elevated naturally occurring polymeric carbohydrates, composed of anhydro-D-glucopyranosyl units, either in a natural, dehydrated form (e.g., flakes, granules, powder) or in the form of flour, starches such as modified starches, native starches and dehydrated starches, starches derived from tubers, legumes and grains, for example, corn starch, wheat starch, rice starch, waxy corn starch, oat starch, cassava starch, waxy barley starch , waxy rice starch, gluten-rich or glutinous rice starch, sweet rice starch, amioca, potato starch, cassava starch, corn flour, corn masa flour, corn kernel, corn powder, flour rice, tapioca, buckwheat flour, rice flour, vein flour, bean flour, barley flour, gum derived from plants and / or microorganisms, cellulose derivatives and mixtures thereof.

As used herein, "Brabender Units (BU)" is an arbitrary unit of viscosity measurement that generally corresponds to a centipoise. As used herein, "modified starch" refers to a starch that has been chemically and / or biologically altered to improve its functional characteristics. Suitable modified starches include, but are not limited to, low viscosity starches (e.g., dextrins, acid modified starches, oxidized starches, enzyme modified starches), stabilized starches (e.g., starch esters, starch ethers), starches cross-linked, starch sugars (e.g., glucose syrup, dextrose, isoglucose) and starches that have received a combination of treatments (e.g., crosslinking and gelatinization) and mixtures thereof. As used herein, "hydrolyzed starch" or "starch hydrolysates" refers to starch that has been depolymerized with acid and / or enzymes to provide a determined degree of depolymerization (DP) as determined by the dextrose equivalent (DE) ). As used herein, "crude starch" refers to a starch as it is isolated from tubers, roots, grains and grains. As used herein, "pregelatinized starch" refers to a starch that has been precooked or that can swell in cold water. As used herein, the term "added water" refers to the water that has been added to the dry dough ingredients. Water that is inherently present in dry dough ingredients, such as in the case of flour and starch sources, is not included in the added water. All percentages are in dry weight unless otherwise specified.

PREPARATION OF THE MASS Method for Selecting the Ingredients The method of the present invention for controlling the organoleptic properties of the manufactured snacks is based on the formulation. More specifically, the method is based on the effect imparted by the ingredients to the microstructure of the snack, in order to incorporate predetermined, desired properties into the microstructure. This allows us to selectively control the expansion properties of the dough, the internal matrix of the snack and, thus, the texture of the final snack. The number of the various starches and gums used in the manufactured snacks is enormous. The compositions may comprise flour, crude starch, modified starch, crosslinked starches, crude starches, cellulose derivatives, carboxymethylcellulose, starches having more than one treatment (for example, pregelatinized crosslinked starch, crosslinked pregelatinized, pregelatinized hydroxypropylated starches), gums and combinations of these ingredients. Within a given class, there is a certain community in the properties. Pregelatinized starches require, for example, complete mixing and can form gels with hydration, whereas raw starches are normally well hydrated although they require heat to develop the viscosity. The method of the present invention, in its simplest form, comprises selecting the ingredients based on the function / properties, combining the ingredients to form a rolling dough, measuring the rheological properties of the dough and frying the dough. In the selection of the ingredients, the water-binding properties, the stability to the temperature, the rheological properties, the shear strength and the heat holding capacity are taken into consideration. With this information, the texture of the final product can be controlled selectively by varying the proportions of the ingredients. The viscoelastic properties of the dough are important to obtain the desired internal structure, as well as the final texture of the snack. The viscoelastic properties of the dough can also be modified by changing the ingredients, so that the internal structure of the snack can have various types of interstitial cavities (ie, large or small cavities, very compact or dispersed cavities with amplitude, deep or superficial cavities, irregularly or uniformly shaped cavities, cavities). thick or thin cells, etc.). The manufacturing process (for example, mixing, energy input, formation of sheets or sheets), can impact the final texture, because the ease of work and the stability of the dough play an important role in the development of the texture . In the method of the present invention, this becomes important, since the viscoelastic properties of the dough can be modified. The present invention provides manufacturing process parameters that allow formula changes within the disclosed ranges. From the following description, the manner in which each of the ingredients of the dough contribute to the final texture will be appreciated. The specific compositions are set forth in the examples given below, in order to demonstrate the manner in which the P1090 increased the maximum performance of each ingredient achieved the combination of desired properties in the dough and in the finished product.

Control and Development of the Structure The preferred organoleptic properties of the snacks produced by the method of the present invention are formed from the interaction of the ingredients. The ingredients are combined to prepare a coherent, non-adhesive mass that can form leaves, by mixing the components perfectly. The type of ingredients and the amount of ingredients that will be added to the dough will depend on the desired properties of the finished product. The internal structure and, in this way, the texture of the final product develop mainly during the cooking process. During the frying, the flours, together with the starch and the gums, act as collectors of the water to solidify the structure. The solidification of the structure can be defined as the time in which the mass changes from a mass of a somewhat fluid type comprising a high amount of mobile (ie, potentially removable) water, in a more solid porous structure that maintains a structure porous when the snack is removed from the fryer. Therefore, the absorption of P1090 water and the water binding properties of the ingredients play important roles in controlling the final texture of the snack. By incorporating ingredients that have various (1) properties of water adsorption / binding with water, (2) gelatinization, (3) swelling capacity, (4) heat retention capabilities and (5) viscoelastic properties, organoleptic properties of the snack can be varied by creating a gradient of temperatures, water release and hydration during frying. Insofar as it is not well understood, it is believed that, at least, during frying, four separate mechanisms occur: (1) flours, starches and gums that result in a change in the viscosity and elasticity of the dough; (2) water retention capacity of the dough to be changed; (3) steam outlet, which creates cavities; and (4) final solidification of the structure resulting in a starch matrix having interstitial cavities. The final organoleptic properties are related to the size of the cavities, the spatial orientation of the cavities, the thickness of the walls between the cavities and the thermomechanical properties of the snacks. The organoleptic properties are also controlled by the physicochemical properties of the ingredients of the matrix and by the orientation of the ingredients of the P1090 matrix. Examples of physicochemical properties include, orientation of the polymer (random / structured), wettability, interaction types (water / Van Der Waals forces, salts) and binding / release of small molecules (eg flavor and emulsifier) to the polymers of the matrix.

Properties of the dough The first step in the preparation of the snack comprises forming a dough that has the desired viscoelastic properties, such as sheet strength, tensile strength, ease of extension and reduced tack. Using the method for selecting the ingredients described below, anyone of skill in the art can select the ingredients, as well as their relative concentrations, in order to obtain a rolling dough that will result in a snack having the desired properties. Some of the properties that are generally considered as desirable with respect to the mass are cohesiveness, non-adhesiveness and that it is continuously laminable. The amount, type and physical properties of the ingredients in the dough composition can greatly affect the rheology and the laminability of the dough. Some ingredients that have higher capacities than P1090 water absorption will absorb more water, thus reducing the amount of water available to hydrate the other ingredients. This results in a stiffer and more viscous mass. The viscosity and rheology of the dough can also have an important impact on the final texture of the snack when determining the size, number and uniformity of interstitial cavities. The snacks of the present invention are preferably prepared from masses that are laminable, elastic and extensible. The measures of resistance to the tension and resistance of the sheet or sheet characterize the rheological properties of the doughs used to prepare the snacks of the present invention. The measure of the tensile strength correlates with the cohesiveness, elasticity and extensibility of the mass. The strength of the sheet is a measure that correlates with the ability of the dough to withstand hole development and / or breakage during subsequent processing steps. The tensile strength and the strength of the sheet can be determined by the techniques described herein. The resistance to stress is a measure of the P1090 peak tension force and the elastic modulus reached before the break through the sheet of the mass. The doughs used to prepare the snacks of the present invention preferably have a tensile strength of from about 120gf to about 400gf, preferably from about 140gf to about 380gf and more preferably from about 160gf to about 360gf. The doughs used to prepare the snack of the present invention mixed in a conventional low-energy-input mixer, for example, a Hobart® or Cuisinart®, will normally have a sheet strength between about 140 gf to about 375 gf, depending on whether the doughs They have received a low energy income or a higher energy income. Preferably, the masses of the present invention have a sheet strength of from about 190 gf to about 330 gf, more preferably from about 220 gf to about 300 gf. The masses produced on a commercial scale where mixers of higher energy input (for example, if a Turbolizer® or an extruder was used), the sheet strength can be from about 1.5 times to about 2.5 times the strength of the sheet. the masses produced from the low-income mixer of P1090 energy. When the masses having the preferred mass composition, viscoelastic properties, leaf strength and tensile strength are fried in fat, the resulting snack may have several structures (eg, from a slightly expanded structure to a very expanded structure) and several textures (brittle, crisp, soft, hard, etc.). In addition to the above-mentioned properties, the masses comprise certain modified starches (eg, hydroxypropylated starch) have unique properties that are beneficial in terms of leaf formation. It has been found that certain doughs of the present invention comprise a surface that is more moist and less adhesive than doughs having comparable water levels that do not contain the modified starches. This reduces wear on the equipment. In addition, the product is easily removable from the band. This allows the fast transfer of the product in sheet from one band to another and from the band to the fryer. As long as you do not want to be limited by. the theory, it is believed that these properties are related to the composition of the mass.

P1090 Compositions of Mass The terms "dough" or "dough that can form sheets or also, dough sheet" have interchangeable meanings and referred to the compositions of the present invention that can be laminated continuously. These doughs are characterized in that they comprise a flour component, a polysaccharide selected from modified starch or from gum and water. The doughs can also include other ingredients, such as process aids, emulsifiers, flavors, vitamins, minerals and salts. The compositions of dough are relatively elastic, which makes them very workable, laminable and coherent. The dough compositions comprise from about 55% to about 75% of the dry blend and from about 25% to about 45% of added water.

DRY MIXTURE Potato-Based Component An important component in the dry mix of the dough compositions of the present invention is a potato-based component. The potato-based component comprises ingredients such as potato flour, potato granules and potato flakes.

P1090 Manufactured snacks, produced by the method of the present invention, develop most of their structure from the flour component. The potato-based component not only forms most of the internal structure present in the snack at frying (thus forming a structural matrix) but the potato-based component also tends to affect the rheology of the dough. The potato-based component preferably comprises from about 51% to about 95%, more preferably from about 65% to about 90% and with an even greater preference from about 70% to about 85% of the dry blend. The potato ingredients are selected from the group consisting of potato flour, potato flakes, potato granules and mixtures thereof. Particularly preferred potato-based components comprise dehydrated potato flakes and potato granules. Preferred potato flakes comprise from about 40% to about 60% of fragmented cells, from about 16% to about 27% amylose, from about 5% to about 10% moisture and at least about 0.1% emulsifier. Additionally, the dehydrated flakes preferably comprise an index of P1090 water absorption from about 6.7 to about 9.5 grams of water per gram of flakes, a hot paste viscosity of from about 100 Brabender Units (BU) to about 320 BU and a cold paste viscosity of from about 100 BU to approximately 200 BU. From about 40% to about 60% of the dehydrated potato chips remain in the # 40 mesh of the U.S. Preferred potato granules comprise from about 5.0% to about 19.0%, preferably from about 9.0% to about 16.0% amylose; from about 5.0% to about 10.0%, preferably from about 6.0% to about 8.5% moisture; and, a water absorption index of from about 3 to about 7 grams of water / gram of granules, preferably from about 4.0 to about 6.0 grams of water / gram of granules.

POLYACARIDE In the dry mixture of the dough composition of the present invention at least 5.0% of a polysaccharide must be included. The polysaccharide can be selected from the group consisting of non-potato-based flours, starches or gums and mixtures thereof. The polysaccharides in P1090 dough compositions mainly reinforce and help form the internal structure of the finished product. Different polysaccharides will impart their own unique properties to the dough and finished product and can be chosen accordingly. For example, polysaccharides that form stable gels can be added at low levels to increase the viscosity of the dough, help maintain the structure and / or act as moisture regulating agents. Starches can be added as binders, because they can physically interact with significant amounts of water and bind to them within the formula that depends on their concentration and structure. In addition, some starches, such as waxy corn, increase the cohesiveness of the dough. Therefore, depending on the source, type and concentration of the polysaccharide, it can be used to have an impact on the structure of the final snack or, mainly, to control the properties of the dough. It can be observed how the chemical constitution of the particular polysaccharide, the combination of polysaccharides and the amount of polysaccharides added to the dough compositions, will allow us to obtain a multitude of different textures and also adapt the formulation of the snack, with a significantly predictable considerable, to obtain the desired texture.

P1090 1. Non-potato-based flours Non-potato-based flours that can be used in the dry mix of the dough composition of the present invention include flours such as corn meal, corn dough, corn dough, corn dough corn, rice flour, tapioca, buckwheat flour, wheat flour, oatmeal, bean flour, barley flour and mixtures thereof. Although the dough compositions may include these flours, these flours represent a minor portion of the total composition as compared to the potato-based component. These flours normally constitute less than about 44% of the dry mix. Preferably, from about 5% to about 30%, and more preferably from about 15% to about 25%, of non-potato-based flours can be used in the dry mix of the dough compositions of the present invention.

. STARCHES Suitable starches for use in the present invention include raw starch, pregelatinized starch and modified starch derived from tubers, legumes, cereals and grains, for example, P1090 corn starch, wheat starch, rice starch, waxy corn starch, oat starch, cassava starch, waxy barley, waxy rice starch, glutinoid rice starch, sweet rice starch, amioca, potato starch, cassava starch, oat starch, cassava starch, rice rich in gluten or glutinoid, sweet rice and mixtures thereof. The starches preferably have a water absorption index of from about 0.4 to about 8 grams of water per gram of starch. More preferably, the rate of water absorption of the starches is less than that of any flakes used to prepare the dough.

A. Raw Starches The preferred raw starches include corn starch, waxy corn starch and potato starch. Crude starches can be included in the dough composition because of their ease of dispersibility and hydration and because they also provide some degree of bonding, strength and expansion to the dough if the granules swell and expand by the release of steam. Smaller linear molecules (if present) dissolve and anneal to form a gel. For example, corn starch will gradually impart viscosity to the dough, when heated (if present P1090 the amount of water sufficient) until it reaches a peak viscosity. After cooling, a gel results. On the other hand, waxy corn starch, increases the viscosity, reaches a peak viscosity and reduces viscosity more quickly than regular corn starch. With cooling, waxy corn starch (with higher amylopectin content than corn starch) does not form a gel. The incorporation of regular corn in the formulations of the dough reduces the disintegration in the mouth and reduces the brittle consistency of the product, while the incorporation of waxy corn starch increases the disintegration in the mouth and results in a product that has a higher brittle consistency than the product comprising regular starch. Crude starches can be included in the dry mix of the dough compositions up to a level of about 30%. Typically, a level of from about 2% to about 15%, preferably from about 3% to about 10% and more preferably from about 5% to about 8% is sufficient to provide a textural and / or organoleptic change in the product final.

B. Pregelatinized starches Pregelatinized starches can also be P1090 included in the dough compositions to increase the viscosity of the dough and to change the binding properties with the dough water, among other things. Preferred pregelatinized starches are corn, waxy maize and potato. As previously stated, a problem with the incorporation of pregelatinized starches is to achieve total hydration without forming a premix. However, pregelatinized starches can be modified to produce various textures and viscosities. When used in the dough compositions herein, the disintegration at the mouth of the snack is increased (ie, the snack dissolves faster) and the snack has an increase in brittle consistency. When the level of the gelatinized starch is calculated, according to the present invention, the gelatinized starch is not included, which is inherent in the potato flakes and granules and flours. The pregelatinized starch may be present in the dry mixture of the dough at a level of up to about 15.0%. Preferably, from about 2.0% to about 10.0%, more preferably from about 3.0% to about 8.0% and most preferably from about 5.0% to about 7.0% of the pregelatinized starch is used to increase the brittle consistency of the snack foods. the present P1090 invention.

C. Modified Starches Modified starches suitable for use in the dough compositions of the present invention include starch hydrolysates, hydroxyalkylated starch, starch esters, crosslinked starch, starch acetates, starch octenyl succinate and mixtures thereof. The degree of brittle consistency / crunchy consistency, disintegration in the mouth and flavor release of the finished product can be controlled selectively by adding starches with different degrees of modification. In addition, the degree of modification, the amylose / amylopectin percent and the degree of gelatinization also help to control the organoleptic properties of the product affecting the binding and release of water and the discontinuity of the matrix. Preferably, the dried modified starches have a water absorption index of from about 0.4 to about 8.0 grams of water per gram of modified starch. The starch hydrolysates can be used in the dough compositions to help obtain a laminable dough. Hydrolyzed starches act to reduce the viscosity of the dough by competing with the starch P1090 for the water available. Surprisingly it has been found that laminable, coherent and low water content masses can be prepared without using starch hydrolysates. The term "hydrolyzed starch" refers to the oligosaccharide type materials that are normally obtained by acid and / or enzymatic hydrolysis of the starches, preferably of the corn starch. Hydrolyzed starches suitable for inclusion in the dough include maltodextrins and corn syrup solids. The hydrolyzed starches for inclusion in the dough have Dextrose Equivalent (DE) values from about 10 to about 36 DE, preferably from about 15 to about 30 DE and more preferably from about 18 to about 25 DE. The DE value is a measure of the reductive equivalence of hydrolysed starch with reference to dextrose and expressed as a percentage (on a dry basis). The higher the DE value, the more reducing sugars are present. The dry mixture of the dough of the present invention can comprise up to about 15.0%, preferably from about 2.0% to about 10.0%, more preferably from about 3.0% to about 8.0% and most preferably from P1090 about 5.0% to about 7.0% starch hydrolyzate. Hydroxyalkylated starches and starch acetates suitable for use in bulk compositions, having a degree of substitution (DS) in the range of from about 0.01% to about 0.12%, can be used in the dough compositions of the present invention . The low DS modifies the starch, so that the gelatinization temperature is reduced (compared to the raw starch), the rate of granular swelling increases and the tendency of the starch to gel is reduced. The hydroxyalkylated starch, when added to the composition of the dough: (1) increases the water retention properties of the dough, (2) reduces the density of the product and (3) shows a reduced tendency to retrograde. Hydroxyalkylated starches and peracetylated starches include peracetylated and crosslinked hydroxyalkylated starches, preferably derived from corn, waxy maize and potato. Either or both of these two starches (ie, the hydroxyalkylated and starchy acetates) increase the softness of the finished snack, while maintaining the brittle consistency and changing the flavor display of the finished snack. The use of starch octenylsuccinates increases the P1090 leaf strength of the dough, increases the density of the final snack and reduces disintegration in the mouth. The incorporation of starch octenylsuccinates into the dough compositions of the present invention produces a dough that has lower expansion properties. Starch hydrolysates, hydroxyalkylated starches, peracetylated starches and starch octenylsuccinates can be used in the dough compositions to a level of about 15%. Preferably, the starches, if used in the dry mix of the dough composition, are included at a level of from about 0.5% to about 12.0%, preferably from about 2.0% to about 10.0%, more preferably from about 3.0. % to approximately 7%. 3. GUMS In the dough compositions of the present invention, gums can also be used. These ingredients increase the leaf strength of the dough and increase the crisp consistency and crunchy consistency. The gums for use in this invention include the ingredients generally referred to as gums (cellulose derivatives) as well as plant gums. Examples of gums suitable for use in the present invention P1090 include guar gum, xanthan gum, gellan gum, carrageenan gum, gum arabic, tragacanth gum, and peptic acids having varying degrees of depolymerization and varying degrees of methylation. Particularly preferred gums are cellulose derivatives selected from methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, microcrystalline cellulose and mixtures thereof. The gums can be used in the dry mix of the dough at a level of up to about 10%, preferably at a level of from about 1.0% to about 8.0% and, more preferably at a level of from about 2.0% to about 4.0%.

ADDED WATER The amount of water that must be added to the dry mix to obtain a dough that has suitable rheology, cohesiveness and non-adhesive properties will depend on the concentration of the ingredients, the type of ingredients used, the physical properties of the ingredients and of the amount and effectiveness of any emulsifiers and minerals present in the composition. In general, the dough compositions of the present invention comprise from about 25% to about 45% of added water, preferably about 30% by weight.

P1090 about 40%, and more preferably from about 31% to about 34% of added water. If maltodextrin or corn syrup solids are added as a solution or as a syrup, the water in this syrup or solution is included as "added water". The amount of water added includes any amount of water used to dissolve or disperse the ingredients and includes water present in corn syrups, starch hydrolysates, etc.

Emulsifiers An ingredient that can be added to dough compositions to aid ease of processing or processability of dough and to reduce stickiness is an emulsifier. An emulsifier can be added to directly influence the rheology of the dough. Depending on the emulsifier used, it can greatly reduce the viscosity and / or increase the workability of the dough, while keeping the amount of water constant. An emulsifier can be additionally used to increase / decrease the wettability of the dry mass, to change the mobility of the water in the dough and / or to change the speed at which the water is released from the dough. An emulsifier is preferably added to the P1090 dough composition before spreading the dough in sheets or sheets. The emulsifier can be dissolved in a triglyceride fat or a polyol fatty acid polyester, preferably a sucrose fatty acid polyester such as Olean ™, available from The Procter and Gamble Company. Suitable emulsifiers include mono and diglycerides, esters of diacetyltartaric acid and mono and diesters of propylene glycol, lecithin and polyglycerol. Polyglycerol emulsifiers can be used, such as polyglycerol monoesters, preferably hexapoliglycerols. A preferred emulsifier used in the compositions of the present invention comprises a mixture of mono and diglycerides of saturated and unsaturated fatty acids. Preferably, the monoglyceride is a distilled monoglyceride having an Iodine (IV) number of about 60, derived from, for example, soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, palm oil , palm olein, safflower oil, corn oil, peanut oil and mixtures thereof. Preferred distilled monoglycerides include, but are not limited to, monoglycerides derived from soybean oil, rapeseed oil and palm oil and mixtures thereof or the like. The normal monoglycerides, available in the form P1090 commercial, contain varying amounts of di- and triglycerides. For example, the distilled monodiglyceride comprises about 90% monoglyceride, while the monodiglycerides comprise about 30% monoglycerides. Any may be used in the dough formulations of the present invention. Preferred monoglycerides comprise an IV of about 60, preferably an IV of between about 70 to about 120, more preferably an IV of from about 80 to about 110, and most preferably an IV of from about 90 to about 100. The The level of emulsifier depends on the amount of work income or energy that the mass will receive during the subsequent processing steps. As used herein, the term "emulsifier" refers to an emulsifier that has been added to the dry dough ingredients. Emulsifiers that are inherently present in dry dough ingredients, such as in the case of potato flakes, are not included in the term emulsifier added. A particularly preferred emulsifier composition used to prepare low fat snacks comprises three functional components: 1. a monoglyceride component; 2. an ester component P1090 of polyglycerol; and 3. a fatty component. The monoglyceride component of the emulsifier system is comprised of monodiglycerides, distilled monoglycerides or mixtures thereof. The monoglyceride component is comprised of monodiglycerides, distilled monoglycerides and mixtures thereof and may be a mixture of saturated and unsaturated fatty acid glycerol esters, typically derived from hydrogenated to non-hydrogenated vegetable oils, such as soybean oil, corn oil. , olive oil, sunflower oil, cottonseed oil, palm oil and similar vegetable oils and animal fats such as tallow and lard. The monoglyceride fatty acid component comprises at least 30% monoglycerides. Preferably, more concentrated distilled monoglycerides or monoglycerides are used. The most concentrated monodiglycerides or distilled monoglycerides comprise at least about 60%, preferably at least about 70%, at least about 98%, more preferably at least about 80% to at least about 95% and, with the maximum preference of about 90% of the monoglyceride, wherein the remainder are diglycerides with small amounts of triglyceride and free glycerin. Preferably, the amount of glycerin Free P1090 present in the monoglyceride component is less than about 2.0%. The monoglyceride component useful in low fat snacks typically has an iodine value in the range of from about 2 to about 120, preferably from about 20 to about 100, more preferably from about 40 to about 80 and with the most preferably from about 50 to about 75. Preferably, the monodiglycerides or the distilled monoglyceride have a fatty-linolenic acid level of less than 3.5%. The monoglyceride component comprises from about 2% to about 50%, preferably from about 5% to about 40%, more preferably from about 10% to about 30% and most preferably from about 12% to about 25% of the composition total emulsifier-lipid. The second component of the emulsifier-lipid composition is a polyglycerol ester component. Examples of suitable polyglycerol esters include decaglycerol decaoleate, triglycerol monostearate, octaglycerol monostearate and octaglycerol monopalmitate and mixtures thereof.

P1090 The polyglycerol esters for use in the present invention are specifically adapted by controlling the balance or hydrophilic-lipophilic balance (HLB) of the polyglycerol esters. This hydrophilic-lipophilic balance of the polyglycerol ester component is important in the preparation of the polyglycerol ester component for use in sheet or laminated masses. Polyglycerol esters suitable for use in the present invention comprise less than 50%, preferably from about 2% to about 40%, and more preferably from about 5.0% to about 25% free glycerin; from about 5% to about 60%, preferably from about 15% to about 50%, more preferably from about 10% to about 45% and most preferably from about 25% to about 40% of the monoester. The polyglycerol ester component for use in the present invention additionally has from about 2 to about 10 glycerol units per polyglycerol entity, wherein the glycerol units have less than 40%, preferably from about 20% to about 33% , more preferably from about 18% to about 30% of P1090 its hydroxyl groups esterified with myristic acid, palmitic acid or stearic acid or mixtures thereof. The polyglycerol ester component comprises from about 0.5% to about 40%, preferably from about 1% to about 35%, more preferably from about 1% to about 30% and most preferably from 2% to about 25% of the total emulsifier-lipid composition. The third component of the emulsifier-lipid composition is a fat. The terms "fat" and "oil" are used interchangeably herein, unless otherwise specified. The terms "fat" or "oil" refer to edible greasy substances in a general sense, including natural or synthetic fats and oils consisting essentially of triglycerides, such as, for example, soybean oil, corn oil, seed oil of cotton, sunflower oil, palm oil, coconut oil, canola oil, fish oil, butter and tallow, which have been partially or totally hydrogenated or modified in some other way, as well as non-toxic fatty materials that have properties similar to triglycerides, hereinafter referred to as non-digestible fats, these materials may be partially or totally non-digestible. The fats with a reduced P1090 calorie content and fats, oils or fat substitutes edible and non-digestible are also included in the term. A particularly preferred non-digestible fat suitable for use as the third component of the lipid emulsifier of the present invention is Olean, which can be obtained from The Procter & Gamble Company, Cincinnati, OH. The emulsifier is present in the dough compositions of the present invention in an amount of from about 0.5% to about 15.0% by weight, preferably from about 2.0% to about 8.0% and more preferably from about 3.0% to about 5.0% .

Additional Ingredients Other ingredients may be added to the dough compositions of the present invention. These ingredients include, but are not limited to, fermenting agents (eg, sodium bicarbonate, calcium acid pyrophosphate), sugar, vitamins, minerals, salt, oil and flavoring ingredients. The flavoring ingredients can be mixed in the dough composition and / or sprayed onto the dough composition before frying and / or applied to the product after frying. Flavors include sweet and savory flavors, for P1090 example, barbecue, bacon, spices, herbs. Dry plant products (eg, onion, garlic, tomato), dairy products (eg, cheese, sour cream) and mixtures thereof. The dough of the present invention can be prepared by any suitable method to form laminable doughs. Preferably, the materials of lower water absorption index are hydrated before the addition of the components of higher water absorption index (i.e., flakes and / or potato granules). The dough compositions of the present invention can be prepared by thoroughly mixing the flour component, the polysaccharide and the emulsifier. Typically, a premix in water of any water-soluble components (e.g., sugar, salt, flavoring) is prepared if present. The water is then added to the mixture of flour and / or potato granules and to the emulsifying mixture and mixed to form a loose dry mass. Preferred devices for mixing the ingredients of the dough are conventional mixers. Hobart® mixers can be used for batch operations and Turbolizer® mixers can be used for continuous mixing operations. However, extruders can also be used to mix the dough and to form the sheets or profiled pieces.

P1090 Once prepared, a thin and relatively flat sheet or foil is then formed with the mass. Any suitable method can be used to form these sheets from the starch-based doughs. For example, the sheet can be laminated between two cylindrical rollers that rotate in the opposite direction to obtain a uniform and relatively thin sheet of dough material. Any equipment can be used to form sheets, laminate and calibration. Rolls should be heated from about 90 ° F (32 ° C) to about 135 ° F (57 ° C). In a preferred embodiment, the rolling rolls are maintained at two different temperatures, where the front roller is colder than the rear roller. The dough compositions of the present invention are normally formed into a sheet having a thickness of from about 0.015 to about 0.10 inches (from about 0.038 to about 0.25 mm) and, preferably in a thickness from about 0.018 to about 0.05 inches. (from about 0.4572 to about 1.27 mm) and, most preferably from about 0.020 to about 0.023 inches (from 0.508 to 0.5842 mm). For wavy slices (wavy), the preferred thickness is approximately 0.75 inches (1.9 mm). The P1090 dough sheet is then converted into pieces of snack that have a predetermined size and shape. The snack pieces can be formed using any suitable cutting or die cutting equipment. Snack pieces can be shaped in a variety of ways. For example, the pieces of snack may have the shape of ovals, squares, circles, bow tie, star wheel or spike wheel. The pieces may be marked to prepare the wavy slices as described in published PCT application WO 95/07610, Dawes et al., Of January 25, 1996, which is incorporated by reference.

PREPARATION OF THE BOTANA After the pieces of snack are formed, these are cooked until they become brittle, the pieces of snack can be cooked by frying, partial frying and then baked or by partial baking and then frying. The snack pieces can be fried in fat compositions comprising triglycerides, non-digestible fat or a mixture of non-digestible fat and triglyceride fat. The terms "fat" and "oil" are used interchangeably herein unless otherwise specified. The terms "fat" or "oil" refer to edible fatty substances in a general sense, including natural or synthetic fats and oils that P1090 essentially consist of triglycerides, such as, for example, soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, canola oil, fish oil, lard and tallow, which partially or totally have been hydrogenated or modified in some other way, as well as non-toxic fatty materials having properties similar to triglycerides, hereinafter referred to as non-digestible fats, these materials may be partially or totally non-digestible. Fats with reduced calorie content and fats, oils or edible and non-digestible fat substitutes are also included in the term. The term "non-digestible fat" refers to those edible fatty materials that are totally or partially non-digestible, for example, polyol fatty acid polyesters, such as OLEAN ™. It is preferred to fry the snack pieces at temperatures from about 325 ° F (162 ° C) to about 450 ° F (232 ° C), preferably from about 350 ° F (176 ° C) to about 425 ° F (218 ° C). ° C) and more preferably from about 360 ° F (182 ° C) to about 400 ° F (204 ° C). The dough is fried for long enough to form a product that has approximately 0.5% a P1090 about 6.0%, preferably from about 1.0% to about 5.0%, and more preferably from about 2.0% to about 4.0% moisture. The exact frying time is controlled by the temperature of the frying fat and the initial water content of the dough and the composition of the dough, which can be easily determined by anyone skilled in the art. Preferably, the snack pieces are fried in oil using a continuous frying method and are restricted during frying. This restricted frying method and apparatus is described in U.S. Patent No. 3,626,466 (Liepa, 1971). The restrained and shaped pieces are passed through the frying medium until they are fried to a brittle state with a final moisture content of from about 0.5% to about 4% water, preferably 1% to 2%. Continuous frying or batch frying of snack pieces in an unrestricted mode is also acceptable. In this method, the pieces are submerged in the fat for frying in a band or mobile basket. The frying can be carried out in a fat composition consisting essentially of non-digestible fat or, if desired, frying can be carried out in a mixture of conventional triglyceride oil and a non-fat fat.

P1090 digestible, such as that described in U.S. Patent Nos. 3,600,186 to Mattson et al., Issued May 12, 1970; 4,005,195 of Jandacek, granted on January 25, 1977; 4,005,196 of Jandacek, granted on January 25, 1977; 4,034,083 of Mattson, issued July 5, 1977; and 4,241,054 of Volpenhein et al., granted on December 23, 1980, all of which are incorporated by reference. By "polyol" is meant a polyhydric alcohol containing at least 4, preferably from 4 to 11 hydroxyl groups. Polyols include sugars (ie, monosaccharides), disaccharides and trisaccharides), sugar alcohols, other sugar derivatives (ie, alkyl glycosides), polyglycerols such as diglycerol and triglycerol, pentaerythritol, sugar ethers such as sorbitan and polyvinyl alcohols. Specific examples of suitable sugars, sugar alcohols and sugar derivatives include xylose, arabinose, ribose, xylitol, erythritol, glucose, methylglucoside, mannose, galactose, fructose, sorbitol, maltose, lactose, sucrose, raffinose and maltotriose. By "polyol fatty acid polyester" is meant a polyol having at least 4 fatty acid ester groups. Polyol fatty acid esters containing 3 or less fatty acid ester groups P1090 are usually digested in, and the products of digestion are absorbed by the intestinal tract in much the same way as ordinary triglyceride oils or fats, while the polyol fatty acid esters containing 4 or more ester groups of Fatty acids are practically not digestible and, consequently, can not be absorbed by the human body. It is not necessary that all the hydroxyl groups of the polyol be esterified although it is preferable that the disaccharide molecules contain no more than 3 non-esterified hydroxyl groups in order that they are not digestible. Normally, virtually all, for example, at least about 85%, of the hydroxyl groups of the polyol are esterified. In the case of sucrose polyesters, about 7 to 8 of the hydroxyl groups of the polyol are normally esterified. The polyol fatty acid esters usually contain fatty acid radicals which normally have at least 4 carbon atoms and up to 26 carbon atoms. These fatty acid radicals can be derived from natural or synthetic fatty acids. The fatty acid radicals can be saturated or unsaturated, including positional or geometric isomers, for example, the cis or trans isomers and can be the same for all ester groups or they can be mixtures of fatty acids P1090 different. The non-digestible liquid oils can also be used in the practice of the present invention. The non-digestible liquid oils have a complete melting point below 37 ° C including liquid polyol fatty acid polyesters (see Jandacek, US Patent 4,005,195, issued January 25, 1977); Liquid esters of tricarballylic acids (see Hamm, US Pat. No. 4,508,746, issued April 2, 1985); liquid diesters of dicarboxylic acids, such as the malonic and succinic acid derivatives (see Fulcher; U.S. Patent 4,582,927, issued April 15, 1986); liquid triglycerides of chain carboxylic acids with alpha branching (see Whyte, U.S. Patent 3,579,548, issued May 18, 1971); liquid ethers and ether esters containing a neopentyl entity (see Minich; U.S. Patent 2,962,419; issued November 29, 1960); liquid polyglycerol fatty polyethers (see Hunter et al; US Patent 3,932,532, issued January 13, 1976); liquid alkylglycoside fatty acid polyesters (see Meyer et al; U.S. Patent 4,840,815, issued June 20, 1989); liquid polyesters of two hydroxypolycarboxylic acids linked P1090 with ether (eg, citric or isocitric acid) (see Huhn et al., U.S. Patent 4,888,195, issued December 19, 1988); various liquid esterified alkoxylated polyols including liquid esters of epoxide-extended polyols, such as the liquid esterified propoxylated glycerines (see White et al., U.S. Patent 4,861,613, issued Aug. 29, 1989; Cooper et al .; United States 5,399,729, issued March 21, 1995, Mazurek, United States Patent 5,589,217, granted December 31, 1996, and, Mazurek, United States Patent 5,597,605, issued January 28, 1997); liquid esterified ethoxylated sugar and sugar alcohol esters (see Ennis et al; U.S. Patent 5,077,073); liquid esterified ethoxylated alkyl glycosides (see Ennis et al, U.S. Patent 5,059,443, issued October 22, 1991); liquid esterified alkoxylated polysaccharides (see Cooper, U.S. Patent 5,273,772, issued December 28, 1993); liquid bonded esterified alkoxylated polyols (see Ferenz, U.S. Patent 5,427,815, issued June 27, 1995 and Ferenz et al .; U.S. Patent 5,374,446, issued December 20, 1994); P1090 liquid esterified polyoxyalkylene block copolymers (see Cooper, U.S. Patent 5,308,634, issued May 3, 1994); liquid esterified polyethers containing open ring oxolane units (see Cooper, U.S. Patent 5,389,392, issued February 14, 1995); liquid alkoxylated polyglycerol polyesters (see Harris, U.S. Patent 5,399,371, issued March 21, 1995); partially esterified liquid polysaccharides (see White, U.S. Patent 4,959,466, issued September 25, 1990); as well as liquid polydimethylsiloxanes (for example, Fluid Silicones, which can be obtained from Dow Corning). All of the above patents relate to the liquid non-digestible oil component, are incorporated herein by reference. Non-digestible solid fats or other solid materials can be added to non-digestible liquid oils to prevent the loss of passive oil. Particularly preferred non-digestible fat compositions include those described in U.S. Patent 5,490,995 issued to Corrigan, 1996; in U.S. Patent 5,480,667 issued to Corrigan et al., 1996; in U.S. Patent 5,451,416, issued to Johnston et al., 1995 and in the U.S. Patent P1090 5,422,131, issued to Elsen et al., 1995. U.S. Patent 5,419,925 issued to Seiden et al., 1995, discloses mixtures of triglycerides with reduced calorie content and polyol polyesters that can be used herein but provides more digestible fat than is normally preferred. Preferred nondigestible fats are fatty materials that have properties similar to triglycerides, such as sucrose polyesters. The OLEAN ™, a preferred non-digestible fat, manufactured by The Procter and Gamble Company. This preferred non-digestible fat is described in Young et al., U.S. Patent 5,085,884, issued February 4, 1992 and in U.S. Patent 5,422,131, issued June 6, 1995 to Elsen et al. Other edible fats and oils may also be added other ingredients known in the art, including antioxidants, such as TBHQ, ascorbic acid, chelating agents such as citric acid and antifoaming agents, such as dimethylpolysiloxane.

Final Properties of the Botana The organoleptic properties of the finished snack can be controlled selectively. By For example, if a harder product is desired, we can add, for example, starch octenyl succinate or a cellulose derivative to a potato-based formula. If a milder product is desired, hydroxypropyl waxy corn starch may be added. A test that indicates the amount of force needed to break the product is the Flexure Resistance Test, described here. The area (that is, the work applied to break the product) is used to indicate the hardness of the product. As used herein, "flexural strength" refers to the force required to break the product. Preferred products require a work or energy input from about 30g / mm to about 265g / mm, preferably from about 50g / mm to about 235g / mm and, more preferably from about 70g / mm to about 147g / mm and most preferably from about 90 g / mm to about 130 g / mm.

ANALYTICAL METHODS TENSION RESISTANCE TEST The stress test is a measure of the peak tension force and the elastic modulus of a sheet strip. The resistance to stress is read as force P1090 maximum peak (gf) of a graph obtained from force against distance. This test was designed to measure resistance, elasticity and extensibility of the dough sheet. The tensile strength is an average of 5 to 10 repetitions of each test. This test is conducted using a Texture Analyzer (TA-XT2) from Texture Technologies Corp. This equipment uses software called XT.RA Dimensions. This test uses 2 parallel friction rollers with a distance between the upper and lower arms of the fixed appliance at 6cm. The leaf is cut into a strip 3cm wide by 60cm long. The lower part of the strip of the sheet is placed between the groove of the lower arm of the apparatus which is attached to the test bed. The strip is rolled 5 times and tightened enough to hold the strip. The upper part of the strip of the sheet is joined to a groove of the similar apparatus in the upper arm which is attached to the load cell on the front of the probe holder. Once the mass is tight between the arms of the apparatus, the measurement starts by moving the arms of the device upwards at a predetermined fixed speed of 10mm / sec and placed to travel 75mm. Once the firing force or activation of 5 grams is reached, the graph proceeds to represent the effect on the mass sheet in P1090 tension. When the elastic limit is exceeded, the dough strip breaks. The maximum peak force is recorded.

TESTING THE LEAF STRENGTH The sheet strength test is a puncture or puncture test. The strength of the blade is the measure of the force required to break a sheet of dough that has a thickness of approximately 0.50 to 0.64mm. The strength of the blade is read as the maximum force peak (gf) of a graph obtained from the force against distance. The test is designed to measure the strength of the dough sheet. All products were tested at room temperature. The resistance of the sheet is the average of ten repetitions of each test. The strength of the sheet was measured by preparing a batch of 3 kilograms of dough. The dough was prepared in a small Hobart® mixer at low speed for 1.0-1.5 minutes. After mixing, the dough was laminated using a conventional laminating machine with conventional rolling rolls. This test was conducted using a Texture Analyzer (TA-XT2) from Texture Technologies Corp. This equipment uses software called XTRAD. This test uses a 7/16"acrylic cylindrical probe P1090 diameter (TA-108), which has smooth or smooth edge to minimize any type of cutting of the dough sheet. The dough sheet is held between two aluminum plates (10 X 10 cm). The aluminum plates have an opening of 7 cm in diameter at the center. Through this opening the probe makes contact with the blade and pushes it down until it breaks. These plates have an opening in each corner to hold the dough sheet in place. Each dough sheet is pre-punched with holes to fit in the alignment pins at the corners of the plate and is cut to the size of the plate (10 X 10 cm). This provides a uniform tension as the probe moves down and through the blade. The probe travels at 2.0 mm / second until 20 grams of force are detected on the surface of the dough sheet. The probe then travels at 1.0 mm / second to 50 mm, a selected distance to stretch the dough sheet until it breaks completely. The probe is removed at 10.0 mm / second. The probe is put into operation in the "Force vs. Compression" mode, which means that the probe will move downward by measuring force.

TEST OF RESISTANCE TO THE FLEXION The resistance to the flexión is a measurement of the P1090 force necessary to break a finished product. Flexural strength is read as the maximum peak force (gf) of a graph obtained from force against distance. The test is designed to measure the hardness of a finished product. The resistance to flexion is an average of 10 repetitions of each test. The area under the peak correlates with the amount of force needed to break the finished product. This test is conducted using a Texture Analyzer (TA-XT2) from Texture Technologies Corp. This equipment uses software called XTRAD. This test uses a cutting blade with a chisel end to 45 ° sharp (TA-42), which has a smooth edge. The product (saddle-shaped, hyperbolic paraboloid) rests on a platform with a slot of 2cmxl0cm in half, so that the probe is directly on the product. Once it is lowered, the cutting blade touches each point on the straight line y = x of the product. The probe travels at 5.0 mm / second until a force of 15 grams is detected. The probe then travels at 1.5 mm / second until the product breaks. The probe is removed at 10.0 mm / second. The maximum peak force (resistance to bending) and the area under the curve (work applied to break the product) are recorded. The following examples illustrate the invention with P1090 more detail although it does not mean that they are limited to them.

EXAMPLE 1 The following ingredients are combined in the manner described below in a snack of the present invention.

DRY MIXTURE * The polysaccharide is a mixture of hydrolyzed starch, waxy corn, pregelatinized wheat and a pregelatinized corn.

A dough is prepared by mixing 68% of the dry mix, 31% water and 1% emulsifier in a Hobart® to form a loose dry mass (1.0-1.5 minutes). The dough is rolled by continually feeding it through a pair of rolling rolls that form an elastic web without porosities. The dough has a tensile strength of 234g. The thickness of the sheet is controlled in 0.02 inches (0.05 cm). The front roller heats up to approximately 90 ° F (32 ° C) and the back roller is heated to approximately 135 ° F (57 ° C). The sheet of dough P1090 is then cut into oval pieces and fried in a frying pan restricted to 385 ° F (196 ° C) for approximately 12 seconds. The product is kept in the molds for approximately 5 to 10 seconds to allow the oil to drain. The amount of work needed to break the snack is 166g / mm.

EXAMPLE 2 A mixture containing 68% of the dry mixture, 31% water and 1% emulsifier was combined in the manner described in Example 1 to form the snack of the present invention. The dough has a tensile strength of 32Ig.

DRY MIXTURE 1 Combination of flakes and potato granules. 2 Combination of hydrolyzed starch and non-gelatinized hydroxypropyl cross-linked waxy maize starch.

EXAMPLE 3 To determine the unique properties of the P1090 various ingredients, the procedure and the formulation of Example 2 were repeated several times replacing ungelatinized hydroxypropyl waxy corn starch with the following starches: (A) Waxy corn, peracetylated cross-linked starch and cross-linked potato starch. The amount and type of hydrolyzed starch in the polysaccharide component remains the same and the same total polysaccharide level (15%) was maintained. The formulas and results are shown in Table 1.

TABLE 1 Replacing the non-gelatinized hydroxypropyl cross-linked waxy maize starch with a waxy maize starch results in a product (A) that is less expanded, that is less brittle and has less disintegration in the mouth than the product containing the corn starch P1090 crosslinked waxy hydroxypropyl (example 2). Product A has less flavor than fried potato slices and a lower fried flavor than the product of example 2. When the peracetylated cross-linked starch replaces hydroxypropyl cross-linked waxy corn starch, the resulting product (B) is slightly harder than the product (A) and the product of example 2. The product of (B) is also less brittle, has a slower disintegration in the mouth and is more gummy than product A or that of example 2. Corn replacement crosslinked hydroxypropyl waxy by a crosslinked potato starch results in a product (C) that is less expanded and that is harder than any of the previous products (example 2, a, or B) and a product that is less brittle than the example 2 and A.

P1090

Claims (9)

1. CLAIMS: 1. A dough composition, comprising from about 55% to about 75% of a dry blend and from about 25% to about 45% of water, wherein the dry blend comprises: (i) from about 51% to 95% of a flour component selected from the group consisting of potato flour, potato granules, potato flakes and mixtures thereof and (ii) at least about 5.0% of a selected polysaccharide consisting of flour that is not potato, starch, gum and / or mixtures thereof; and wherein the dough has a tensile strength of from about 120 gf to about 400 gf. The composition according to claim 1, wherein the polysaccharide is selected from starches, gums or mixtures thereof and, wherein, the starch is selected from native starch, pregelatinized and / or partially gelatinised starch, modified starch, hydrolyzed starch and, where, the gum is selected from hydropropyl cellulose, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, microcrystalline cellulose and mixtures thereof. 3. The composition according to claim 1, in P1090 where the polysaccharide is derived from corn starch, waxy maize starch, potato starch and wheat starch and, where the starch is selected from raw starch, pregelatinized starch, starch hydrolyzate, hydroxypropyl crosslinked starch, crosslinked starch peracetylated, crosslinked starch and mixtures thereof. The composition according to claim 3, wherein the dry blend comprises from about 2% to about 7% of starch hydrolyzate having an ED of from about 10 to about 36 and from about 2% to about 8% of selected starch of the group consisting of waxy maize starch, peracetylated cross-linked potato starch, cross-linked potato starch, non-gelatinized hydroxypropyl cross-linked waxy maize starch and mixtures thereof. 5. The dough composition according to claim 4, wherein the tensile strength is from about 140 gf to about 360 gf. 6. The dough composition according to claim 4, wherein the starch is selected from ungelatinized hydroxypropyl cross-linked waxy maize starch. 7. The dough composition according to claim 6, further comprising about 0.5% to about 5.0% emulsifier. The P1090 composition of the dough according to claim 4, wherein the flour component is selected from potato flakes and potato granules; wherein the potato flakes comprise from about 40% to about 60% of fragmented cells, from about 16% to about 27% amylose, from about 5% to about 10% moisture, at least about 0.1% emulsifier and a water absorption index of from about 6.7 to about 9.5 grams of water per gram of flakes, wherein the potato granules comprise from about 5% to about 19% amylose, from about 5% to about 10% moisture and a water absorption index of from about 3.0 to about 7.0 grams of water per gram of granules, and, wherein the dry polysaccharides comprise a water absorption of about 0.4 to about 8.0 grams of water per gram of polysaccharide. 8. A potato based snack prepared from the dough composition of claim 1, which requires an energy input of from about 30 g / mm to about 265 g / mm to break the snack. 9. A potato based snack prepared from the dough composition of claim 4, which requires an energy input of from about 70 g / mm to about 235 g / mm to break the snack. P1090 10. A potato based snack prepared from the dough composition of claim 7, which requires an energy input of from about 90g / mm to about 147g / mm to break the snack. 11. A method to selectively control the texture and organoleptic properties of a potato-based snack, comprising the steps of: (a) forming a laminatable dough having a tensile strength of from about 120 gf to about 400 gf of a dry and water mixture, wherein the dry blend comprises: (i) from about 51% to 95% of a flour component selected from the group consisting of potato flour, potato granules, potato flakes and mixtures thereof, and (ii) at least about 5.0% of a polysaccharide selected from the group which consists of potato flour, starch, gum and mixtures thereof. (b) forming the dough into a sheet or sheet having a thickness of from about 0.015 inches (0.038 mm) to approximately 0.10 inches (0.25 mm). (c) cut pieces of snack from the sheet; and frying the pieces or pieces of snack for sufficient time to produce a product having a moisture content of from about 0.5% to P1090 about 4.0% and a flexural strength of from about 30 g / mm to about 265 g / mm. The method according to claim 12, wherein the polysaccharide in the laminable dough is selected from starches or gums and from mixtures thereof and, wherein, the starch is selected from native starch, pregelatinized and / or partially gelatinized starch, modified starch, starch hydrolyzate and mixtures thereof and, wherein, the gum is selected from hydropropylcellulose, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, microcrystalline cellulose and mixtures thereof. The method according to claim 12, wherein the flour component of the laminatable dough is selected from potato flakes and potato granules; wherein the potato flakes comprise from about 40% to about 60% of fragmented cells, from about 16% to about 27% amylose, from about 5% to about 10% moisture, at least about 0.1% emulsifier and a water absorption index of from about 6.7 to about 9.5 grams of water per gram of flakes, wherein the potato granules comprise from about 5% to about 19% amylose, from about 5% to about 10% moisture; and an absorption index P1090 of water from about 3.0 to about 7.0 grams of water per gram of granules; and, wherein, the polysaccharides in the laminatable dough comprise from about 2% to about 7% starch hydrolyzate (based on the dry blend) having an ED of from about 10 to about 36 and, about 2% a about 8% (based on the dry mixture) of starch selected from the group consisting of waxy maize starch, cross-linked peracetylated potato starch, cross-linked potato starch and mixtures thereof; and, wherein, the dry polysaccharides comprise a water absorption of from about 0.4 to about 8.0 grams of water per gram of polysaccharide. The method according to claim 13, wherein the dough is rolled to a thickness of from about 0.020 inches to about 0.23 inches. The method according to claim 13, wherein the snack pieces are fried for a sufficient time to produce a product having a moisture content of from about 1% to about 2% and requiring an energy input of from about 90 g / mm to about 147 g / mm to break the snack. P1090 SUMMARY OF THE INVENTION The texture and flavor release of manufactured snacks are controlled selectively by incorporating into the potato-based dough different ingredients having various properties that allow control of (1) the viscoelastic properties of the dough, ( 2) the amount of expansion that occurs in the most during frying, (3) the rate of water release during frying, (4) the internal structure of the finished snack, (5) the rate of flavor release of from the finished snack and (6) the speed of hydration and dissolution in the mouth of the finished snack. The product is prepared from a dough composition which is mainly composed of (1) mainly one or more potato-based ingredients, selected from potato flour, potato flakes or potato granules and mixtures thereof, together with (2) one or more polysaccharides selected from the group consisting of starch, wherein the starch is a native starch, a pregelatinized and / or partially gelatinized starch, modified starch, starch hydrolyzate, selected hydroxypropylcellulose gums, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose and microcrystalline cellulose. The relative proportions of these ingredients are adjusted to produce a coherent, non-adhesive and extensible mass, which P1090 has a tensile strength of about 120 gf to about 400 gf. The composition of the dough can be used to produce finished products that have a range of textures and flavor profiles. P1090