Rice-based snack chip and method of making same
A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped rice kernels are partially hydrated, bumped, partially dehydrated and fried as the chip is made.
1. A baked and fried, crisp, rice-based commercial snack chip comprising dry materials of which a major component by weight is a combination of pregelatinized long-grain rice flour, medium-grain coarse rice flour and expanded rebumped bumped rice, which expanded rebumped bumped rice has a structure different than crisp rice.
2. The snack chip of claim 1 produced by forming a dough from said dry materials, sheeting the dough, cutting the dough into chip-size pieces, parbaking the chip-size pieces and then frying the chip-size pieces to obtain a crisp snack chip.
3. The snack chip of claim 1 wherein the amount by dry weight of pregelatinized long-grain rice flour is approximately 3 times that of medium-grain coarse rice flour.
4. A baked and fried rice-based snack chip consisting essentially of a major component by weight, based on the weight of the dry materials from which the snack chip is made, of a combination of pregelatinized long-grain rice flour, medium-grain coarse rice flour and bumped rice, said snack chip being produced by frying a sheeted dough which comprises the dry materials after it is first parbaked, which results in a crisp snack chip including expanded rebumped bumped rice that does not have the same structure as crisp rice.
5. A baked and fried rice based snack chip comprising:
expanded rebumped bumped rice that has a structure different than crisp rice and that is formed by:
mixing bumped rice kernels with dry materials that include rice products to provide a dry mixture of which a combination of the rice products and bumped rice kernels comprise a major component by weight;
hydrating the dry mixture to form a dough and, in doing so, hydrate the bumped rice kernels;
sheeting the dough and rebumping the hydrated bumped rice kernels within the dough;
partially dehydrating by baking the dough including the rebumped bumped rice kernels; and
heating the partially dehydrated baked dough, causing the partially dehydrated rebumped bumped rice kernels to expand but have a structure different than crisp rice.
6. The snack chip of claim 5 wherein the dry materials comprise pregelatinized long-grain rice flour and medium-grain coarse rice flour in quantities sufficient to prevent or substantially reduce sticking of the dough to known processing equipment.
7. A baked and fried rice-based snack chip formed by:
mixing bumped rice kernels with dry materials that include rice products to provide a dry mixture of which a combination of the rice products and bumped rice kernels comprise a major component by weight;
hydrating the dry mixture including the bumped rice kernels to form a dough;
rebumping the bumped rice kernels within the dough;
partially dehydrating by baking the dough including the rebumped bumped rice kernels; and
heating the partially dehydrated dough, causing the partially dehydrated baked rebumped bumped rice kernels to expand until they have a crisp and crunchy structure such that the expanded rebumped bumped rice kernels are significantly less expanded than, and have a structure that is not, crisp rice.