Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain based food products such as chips, crackers, the precooked mass comprising 0.25%-5.0% by weight of highly refined cellulose fiber, 2-20% by weight animal consumable oils or fats, 30-92.75% of flour or grain and 5-45% by weight of water. The final product has increased crust strength and resistance to cracking and rigid crumbling.
1 . A cooked cracker product comprising a) 0.05%-5% by total weight highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, b) proteinaceous grain product, and c) fat or oil.
2 . The product of claim 1 further comprising baking soda.
3 . The product of claim 1 further comprising salt.
4 . The product of claim 2 wherein the cracker product has a surface and the surface contains bubbles thereon.
5 . The product of claim 4 wherein the proteinaceous grain product comprises flour or mass derived from at least one grain, fruit or vegetable selected from the group consisting of corn, potato, rice, wheat, oat and soy.
6 . The product of claim 5 wherein the cracker product consists of a cracker or chip.
7 . A method of providing a mass for cooking of an edible cracker product comprising providing a cookable mass:
a) 0.05%-5% by total weight highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber
b) proteinaceous grain product,
c) shortening;
d) leavening agent, and
e) water to at least 10% by weight of a), b) and c) to form the cookable mass, allowing the cookable mass to rise, flattening the risen cookable mass and cooking the cookable mass to form a cracker product.
8 . The method of claim 8 wherein the cookable mass further comprises baking soda, salt or both baking powder and salt.
9 . The method of claim 7 wherein the cookable mass is cooked by baking or frying.
10 . The method of claim 7 wherein the cracker product formed has a surface and the surface contains bubbles thereon.
11 . The method of claim 7 wherein the proteinaceous grain product comprises flour or mass derived from at least one grain, fruit or vegetable selected from the group consisting of corn, potato, rice, wheat, oat and soy.
12 . The method of claim 7 wherein the cracker product consists of a cracker or chip.
13 . A method of improving physical properties comprising strength and resistance to cracking of a surface of a cracker product comprising providing an ingredient mix for a cracker product comprising:
a) 0.05%-5% by total weight highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 comprises less than 90% soluble fiber
b) proteinaceous grain product,
c) leavening ingredient, and
c) shortening; and
allowing the ingredient mix to rise, shaping the risen ingredient mix, and cooking the ingredient mix to form a cracker product.
14 . The method of claim 13 wherein the cookable mass further comprises baking soda.
15 . The method of claim 13 wherein the cookable mass further comprises salt.
16 . The method of claim 14 wherein the cracker product formed has a surface and the surface contains bubbles thereon.
17 . The method of claim 13 wherein the proteinaceous grain product comprises flour or mass derived from at least one grain, fruit or vegetable selected from the group consisting of corn, potato, rice, wheat, oat and soy.
18 . The method of claim 13 wherein the cracker product consists of a cracker or chip.
19 . A pretzel, tortilla, potato chip, cereal, snack food, taco or shell product comprising a) 0.05%-5% by total weight highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, and b) greater than 1% flour.
20 . The product of claim 19 comprising a tortilla, taco or shell.
21 . A method of providing a) increased crust strength, and b) resistance to cracking and rigid crumbling to a cracker, pretzel, chip or tortilla comprising preparing a mixture to be cooked into at least one of a cracker, pretzel, chip or tortilla, the mixture comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber,