Method for controlling puffing of a starch-containing snack food product and fried snack product

摘要

This invention relates to a method for controlling puffing of a starch-containing snack food product during cooking where the product is made from a dough piece formed as a thin sheet, wherein the dough sheet is dockered by contacting it with a flexible bristle brush prior to cooking the dockered dough piece, the flexible bristles forming small holes in the dough piece to allow for the escape of steam during cooking sufficiently to avoid puffing in the finished product. A preferred fried snack product is made from a thin sheeted starch-containing dough piece wherein the fried snack product has a number of barely discernible dockering holes extending through the depth of the product in a random pattern which varies uniquely from product to product and in which the fried products in the aggregate are essentially free of surface bubble formation.