Rice snack chip

by Staff
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A rice-based dough uses a mixture of inulin and surfactant to overcome adhesive and viscoelastic problems associated with processing on tortilla sheeters. Inulin decreases viscoelasticity, and the surfactant reduces adhesiveness of the dough. In addition, the additives decouple the relationship between water content and the adhesiveness and viscoelasticity, allowing water content to be used to control other product variables such as product moisture content and oil take-up. The dough creates a rice chip and features visible inclusions.