Rice Flour Compositions
A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition.
1 . A rice flour composition comprising rice flour, the rice flour composition having:
a) a Water Absorption Index of from about 3.5 to about 9 and
b) a Peak Viscosity of from about 130 RVU to about 900 RVU.
2 . The rice flour composition of claim 1 , wherein said composition comprises rice flour selected from the group consisting of medium grain rice flour, long grain rice flour, and mixtures thereof.
3 . The rice flour composition of claim 1 and wherein the rice flour comprises pre-gelatinized rice flour.
4 . A dry blend for making a fabricated snack product, wherein said dry blend comprises from about 2% to about 100% rice flour composition of claim 1 .
5 . A dry blend for making a fabricated snack product, wherein said dry blend comprises at least about 15% rice flour composition of claim 1 .
6 . The dry blend of claim 4 and wherein the dry blend further comprises other starch materials at from about 0% to about 85%.
7 . The dry blend of claim 6 and wherein the other starch materials comprise potato flakes.
8 . The dry blend of claim 7 and wherein the other starch materials further comprise a material selected from the group consisting of modified starches, acetylated rice, corn, tapioca, and combinations and mixtures thereof.
9 . The dry blend of claim 4 and wherein the dry blend has a Peak Viscosity between about 75 RVU and about 400 RVU and a WAI between about 3 and about 9.
10 . The dry blend of claim 4 and further comprising from about 0% to about 20%, by weight, maltodextrin.
11 . A process comprising providing the dry blend of claim 4 and mixing the dry blend with water to form a dough.
12 . The process of claim 11 and further comprising frying the dough in oil to produce a fabricated snack chip containing from about 0 grams to about 11 grams of fat per 28 grams of chips.
13 . The dough of claim 11 and wherein the dough has a sheet strength from about 200 gf to about 600 gf.
14 . A dough, comprising:
a) from about 50% to about 85% of a dry blend comprising:
1) at least about 15% rice flour composition having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU;
2) about 85% or less starch materials;
b) from about 15% to about 50% added water.
15 . The dough of claim 14 and wherein the starch materials comprise potato flakes.
16 . A fabricated snack chip comprising the cooked dough of claim 2 and wherein the fabricated snack chip has a hardness of from about 100 gf to about 900 gf.
17 . The fabricated snack chip of claim 16 and wherein the fabricated snack chip has a density of from about 0.3 to about 0.8 g/cc.
18 . A flour composition having:
a) a Water Absorption Index of from about 3.5 to about 9 and
b) a Peak Viscosity of from about 130 RVU to about 900 RVU;
wherein the flour has its grain source as selected from the group consisting of rice, corn, barley, sorghum, wheat, quinoa, amaranth, and combinations and mixtures thereof.
19 . The flour composition of claim 18 and wherein the flour composition comprises rice flour.
20 . The flour composition of claim 19 and wherein the rice flour is pre-gelatinized.