Julia Elizabeth Carey

US Patent:

6479090, Nov 12, 2002

Filed:

May 28, 1999

Appl. No.:

09/322184

Inventors:

Julia M. Carey - Madison NJ
Mark J. Moisey - Center Valley PA
Harry Levine - Morris Plains NJ
Louise Slade - Morris Plains NJ
Theresa E. Dzurenko - Parsippany NJ
Kevin McHugh - Oakland NJ

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23L 110

US Classification:

426559, 426560, 426808

Abstract:

Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions.

US Patent:

6491959, Dec 10, 2002

Filed:

Nov 28, 2000

Appl. No.:

09/723377

Inventors:

Lynn C. Haynes - Morris Plains NJ
Ronald J. Russell - Stone Mountain GA
Marta H. Gomez - Pompton Plains NJ
Kim M. Folta - New York NY
Christina M. Fileti - Hackensack NJ
Julia M. Carey - Madison NJ

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A21D 1300

US Classification:

426560, 426549, 426808

Abstract:

Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and bakers bran. The pregelatinized waxy starch forms the skin of the bubble. The pregelatinized corn flour aids in production of bubbles during baking and enhances corn flavor in the baked snacks. The bakers bran provides the baked corn-based chip-like snack with a rough appearance characteristic of tortilla chips. The pregelatinized waxy maize starch may be used in an amount of from about 5% by weight to about 25% by weight, the pregelatinized corn flour may be used in an amount of from about 5% by weight to about 20% by weight, and the bakers bran may be used in an amount of from about 0. 1% by weight to about 10% by weight each based upon the weight of a corn flour having a degree of gelatinization of less than about 60%. Reduced fat, low-fat, and no-fat baked products, as well as full-fatted baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a corn tortilla flavor.

US Patent:

57470928, May 5, 1998

Filed:

Apr 25, 1996

Appl. No.:

8/637839

Inventors:

Julia M. Carey - Madison NJ
Mark J. Moisey - Center Valley PA
Harry Levine - Morris Plains NJ
Louise Slade - Morris Plains NJ
Theresa E. Dzurenko - Parsippany NJ
Kevin McHugh - Oakland NJ
Ellen L. Zimmerman - Morristown NJ

Assignee:

Nabisco Technology Company - Wilmington DE

International Classification:

A21D 218
A23L 110

US Classification:

426560

Abstract:

Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions.

US Patent:

59809671, Nov 9, 1999

Filed:

Apr 30, 1998

Appl. No.:

9/069998

Inventors:

Julia M. Carey - Madison NJ
Mark J. Moisey - Center Valley PA
Harry Levine - Morris Plains NJ
Louise Slade - Morris Plains NJ
Theresa E. Dzurenko - Parsippany NJ
Kevin McHugh - Oakland NJ
Ellen L. Zimmerman - Morristown NJ

Assignee:

Nabisco Technology Company - Wilmington DE

International Classification:

A21D 218
A23L 110

US Classification:

426560

Abstract:

Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions.