公开(公告)号：US20180242599A1

公开(公告)日：2018-08-30

申请号：US15441302

申请日：2017-02-24

Applicant: Frito-Lay North America, Inc.

Inventor： Michael ADAMS ,  Adam BROSKI ,  Vamshidhar PUPPALA ,  Chad WOELFLE

IPC: A21D13/40 ,  A23C19/068

CPC classification number: A21D13/40 ,  A23C19/0912 ,  A23L7/117

Abstract: A yeast-free dough contains at least 40% natural cheese. The natural cheese is mixed with wheat flour, pregelatinized starch, and water to make a non-laminated dough, which is then sheeted, cut and dehydrated. The finished product has a peak force hardness of between about 15,000 to about 30,000 grams and an expanded internal air cell structure throughout and a bulk density of from about 100 to about 400 g/L.