Fried/baked snacks

Richard, E., Stier, F, and Blumenthal, M. 1993. Quality control in deep-fat frying. Baking Snack, 15(2) Cl-K). 

Melting properties of fats in the mouth are important. Generally, consumers can detect a greasy characteristic if more than 3 percent solids remain in spreads at mouth temperatures, or if more than 5-6 percent fat solids remain in baked, fried and snack foods. Thus, doughnuts and bakery products are best eaten... 

The term potato chip also includes Baked Lays and Pringles which are formed from a dough made with dehydrated potato, and either baked or flash-fried. Today the international snacks market is dominated by Frito-Lay which has been part of Pepsico since 1965. The company operates approximately 67 plants in 27 countries worldwide. Interestingly, for potato chip manufacture, raw potatoes may be transported long distances whereas finished products have a more limited distribution, reflecting a product with a low weight per unit volume and hence high transport costs. 

Color is important in all forms of potato products, boiled, baked, fried, and chipped. Where a limited number of broad classifications are used, as in some commercial processing situations, use is made of visual reference charts showing a limited range of colors. Such charts are available for French fiies (Munsell USDA Frozen French Fry Standard, X-Rite Right On Colour) and for potato chips (Colour Standards Reference Chart for Potato Chips, Snack Food Association). 

Fried and baked foods, snacks Chewing gum, bakery products Beverages, creamers Flavors, beverage clouds Snacks, cereals... 

Starches have been used by the cereal and snack industries to achieve specific textures, e.g. increased crispness, especially in high-temperature, short-time processes.135,179 Snack market trends emphasize lower fat, including fried textures from baked products, high fiber and simpler processes. Starch can contribute significantly to the achievement of each of these targets. 

Donuts Fresh donuts are popular and used for breakfast or snack. These are made from yeast-raised dough and fried in hydrogenated shortening to provide the taste and the mouth feel. Shelf stable donuts are sold in the super markets, convenience stores, or gas stations. These products are generally baked, instead of being fried. 

The following summarises some of the more relevant considerations and results from SFE of a few food products such as fried snack foods, baked products, breakfast cereal and chocolate bars. 

Trans fats are found mostly in baked goods, snack foods such as popcorn and potato chips, salad dressings, margarine, shortening, prepared mixes, and fried foods. A few cities like New York and Philadelphia have banned the use of... 

To reduce the amount of fat in the diet, serve foods that are baked, broiled, boiled, or steamed rather than fried. Avoid fatty snack foods, such as potato chips, donuts, and pastries. 

Third generation snack pellets are formed and partially cooked by extrusion, then puffed by frying or baking. Product moisture levels are often somewhat higher than for extmsion-puffed snacks. A critical temperature of 7Q-80°C was required to gelatinize cassava-based shrimp pellets (Seibel and Hu, 1994). 

Tortillas represent 30% of aU baked product sales in the United States and continue to be the most popular food in Mexico and Central America. Approximately, 120 million tortillas are consumed yearly in the United States, making these the second most popular baked product after white bread. An average Mexican consumes more than 80 kg of maize tortillas annually. Today, derived products such as flat tostadas and tortilla chips are extensively sold as snacks and in the preparation of fast foods (Chapter 12). Tostadas are the base for the preparation of a wide array of meals. Taco shells are the American version of tostadas, the only difference being that they are usually fried bent (U form) and rarely colored. Regular and low-fat tostadas and taco shells are available in grocery stores in Mexico and the United States. 

Most elaborate products, also called half-products or pellets generally produced by a two-step extrusion process (cooking and forming extruders). The formulation of these snacks uses a wide array of ingredients. These products require additional processes before they are ready for the consumer, such as baking and deep-fat frying. Most pellets are further processed by frying. 

There are basically two families of snack items obtained with thermoplastic extruders the direct expanded snacks and the third-generation snacks produced from pellets or half-products obtained after the sequential cooking and forming extrusion steps. The direct extruded types are subdivided into baked puffs and fried puffs (Rooney and Sema-Saldivar 2003, Serna- Saldivar et al. 2008). 

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