Abstract
The products discussed in this chapter are similar in that they are prepared by low-pressure extrusion (or sheeting by rollers) and fried under conditions leading to relatively minor puffing. They differ from the products discussed in the preceding chapter because high-pressure extrusion is no part of the process and a high degree of expansion is not achieved. They differ from the baked snacks described in the following chapter in that a baked product, as the term is used in this book, is made from a non-gelatinized, nonextruded dough, usually leavened by chemical systems or yeast fermentation.
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Matz, S.A. (1984). Corn Chips and Simulated Potato Chips. In: Snack Food Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9778-9_14
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DOI: https://doi.org/10.1007/978-94-010-9778-9_14
Publisher Name: Springer, Dordrecht
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