Rice flour compositions
Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ≦about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.
1. A dough composition for making a fabricated snack product, comprising:
(I) from about 60% to about 75%, by weight, of a dry blend, comprising:
(a) from about 2% to about 100%, by weight, rice flour composition that has been extruded, parboiled and combinations thereof, wherein the rice flour composition comprises long grain rice flour, medium grain rice flour, or combinations thereof, such that the resulting rice flour composition is from about 75% to about 100% gelatinized and has a WAI of from about 2.6 to about 9 g of water/g, a Peak Viscosity from 10 RVU to 110 RVU, and a Final Viscosity from 60 RVU to 110 RVU;
(b) from about 0% to about 98%, by weight, starch-based flours selected from the group consisting of tapioca flour, oat flour, wheat flour, rye flour, non-masa corn flour, and mixtures thereof;
(c) potato flakes;
wherein the dry blend has a WAI ranging between about 5.5 and about 8.5, a Peak Viscosity ranging between about 60 RVU and about 115 RVU, and a Final Viscosity ranging between about 75 RVU and 120 RVU;
(II) from about 25% to about 40%, by weight, of added water;
(III) from about 0% to about 15%, by weight, optional ingredients.
2. A chip containing the dough composition of claim 1 having a WAI ranging from about 4 to about 7.5 g of water/g.
3. The dough composition of claim 1 , wherein said rice flour composition has a total amylose content ranging from about 16% to about 25%.