| abstract |
A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed: n (1) from about 50% to about 70% of a source of starch based flour; n (2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30; n (3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135, and a hydroxyl value between 300 and 575, wherein the fatty acids of said ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester; n (4) from about 20% to about 40% added water, and n (5) from about 1% to about 6% polyol fatty acid polyester. n This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% nondigestible fat and less than 0.5 gm/30 gm serving of digestible fat. |