Flaky snack, a popular Taiwanese snack, was prepared and subjected to force deformation tests, to investigate the functional roles of lipids and the ideal ratio of solid to liquid fat in layer development. It was observed that increasing the lard content of the dough resulted in a relative increase in the softness of the final structure texture. A ratio of 35:10 (w/w), solid to liquid fat gave intermediate intensities compared with the various levels of lipid content in doughs. Light microscopy tests revealed the Remazobrilliant blue R (RBB)-colored lipids of the inner skin (Yousu) absorbed on the surface of the intact starch granules while the remaining lipids were on the Youpi layers. Force deformation curves depicted increasing fracture intensities with increasing sugar content, indicating the effects of sucrose on dough rheology of the snack. Samples stored at low temperatures depicted sharp hardness increases of varying deflections and modifications as the temperature parameters increased. It was concluded that the activity of lipids in the flaky snack was to achieve layers separation in order to improve the flaky snack fracturability and crispy traits.
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