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rice flour, dough composition for the manufacture of an industrialized snack and industrialized snack

机译：米粉，用于制造工业化小吃的面团组合物和工业化小吃

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"rice flour compositions". rice flour compositions having a peak viscosity of about 4 rvu to about 130 rvu. In one embodiment, rice flour compositions have a final viscosity of about 4 rvu to about 220 rvu. preferably, the compositions have an iaa of from about 2.6 to about 9. In a preferred embodiment, the viscosity peak of rice flour compositions is less than about 55 (iaa) -145. The compositions may be used to make food products such as industrialized rolled snacks, extruded products, sauces, frying coatings, dog food, dog biscuits, baby food and bread. Preferred pastas formed from the rice flour composition of the present invention are laminable and elastic, and processed snacks produced from such pastas have the desired taste and texture characteristics. A dry mixture for a preferred industrialized snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, and most preferably from about 4% to about 17%. Rice flour composition.
机译：“米粉组合物”。米粉组合物的峰值粘度为约4rvu至约130rvu。在一个实施方案中，米粉组合物的最终粘度为约4rvu至约220rvu。优选地，组合物的iaa为约2.6至约9。在一个优选的实施方案中，米粉组合物的粘度峰小于约55（iaa）-145。所述组合物可用于制备食品，例如工业化的轧制点心，挤出产品，调味料，油炸涂料，狗粮，狗饼干，婴儿食品和面包。由本发明的米粉组合物形成的优选面食是可层压的和有弹性的，并且由这种面食生产的加工小吃具有期望的味道和质地特征。用于优选的工业化小吃的干混合物占约2％至约100％，优选约3％至约33％，最优选约4％至约17％。米粉组成。

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