公开(公告)号：US20190191725A1

公开(公告)日：2019-06-27

申请号：US15849952

申请日：2017-12-21

Applicant: Frito-Lay North America, Inc.

Inventor： Charlene Gladden ,  Chien-Seng Hwang ,  Thomas A. Trezza ,  Yi Zhu

IPC: A21D13/40 ,  A21D6/00 ,  A23L5/10 ,  A23L29/00

CPC classification number: A21D13/40 ,  A21D6/001 ,  A21D6/003 ,  A23L5/10 ,  A23L29/00 ,  A23V2002/00

Abstract: A spongy dough comprising a high amount of wheat gluten is formed into a loaf and subjected to a series of cooling and cooking steps including chilling, boiling, cooling, frying, and drying to produce imitation bacon snack food products with a low water activity of less than 0.85.