Industrial Manufacture of Snack Foods covers the main snack classifications:

• popcorn
• peanuts and tree nuts
• potato snacks including potato chips and fabricated potato snacks
• alkaline-cooked maize products (corn and tortilla chips)
• extruded snacks
• wheat-based snacks
• all meat/animal based snacks from jerky to pork cracklings

All aspects of creating and manufacturing these snacks are covered starting with selection and processing of raw materials, such as cereal-based dry-milled fractions, potato flour, dry masa flour and properties of oils and different fish and meats. Detailed descriptions of processing the seven main snack types include:

• information on frying, baking, extruding and seasoning processes
• information on packaging, storage, shelf-life and quality control

The book concludes with a section on nutritional value. The book contains over 400 pages of information including flow charts, diagrams, tables, detailed manufacturing processes and references throughout.

Contents

1. The snack food industry

• Snack food production statistics
• Classification of snacks
• Nutritional value of snacks

2. Manufacturing of cereal-based dry-milled fractions, potato flour, dry masa flour and starches

• Dry-milling processes
• Production of dry masa flour
• Manufacturing of potato flour and flakes
• Production of different starch types

3. Properties and manufacturing of oils

• Oilseeds
• Animal fats
• Fat replacers
• Oil extraction
• Oil refining
• Modification of funational properties of oils

4. Popcorn

• Popcorn breedling and quality
• Post-harvest popcorn management
• Popping methods
• Quality control

5. Peanuts, almonds and tree nuts

• Peanuts
• Almonds
• Cashews
• Hazelnuts
• Walnuts
• Pecans
• Macadamias
• Pistachios
• Pumpkin seeds
• Quality control

6. Snacks from potato

• Potato tuber structure
• Suitability of raw potatoes for snack production
• Potato chip manufacturing process
• Manufacturing process for fabricated potatoe snacks
• Quality control

7. Snacks from alkaline-cooked maize products

• Raw materials
• Production of corn nuts
• Production of fresh masa
• Production of masa
• Production of masa from dry masa flour
• Production of extruded chips
• Production of tortilla chips
• Low-fat tortilla chips
• Blue maze chips
• Quality protein maize chips
• Waxy maize chips
• Other nixtamalization technologies
• Chemical, physical and structural changes during nixtamalization
• Quality control

8. Extruded snack foods

• Extruders
• High-shear extruded products
• Co-extrusion
• Quality control

9. Manufacturing of wheat-based baked snacks

• Production of toasted bread and crisps
• Ingredients
• Production of toasted bread
• Production ofextruded crispbreads
• Production ofcrackers/saltines
• Production ofpretzels
• Manufacturing process
• Quality control

10. Snacks from animal and marine sources

• Dehydrated snack meats
• Intermediate moisture sausages and dry-cured ham
• Pork rinds and cracklings
• Marine-based snacks
• Quality assurance of shelf-stable meat products

11. The processes of frying and seasoning

• Oil degradation
• Frying process
• Frying equipment
• Quality control in deep-fat frying operations
• The seasoning process

12. Packaging of snack foods

• Classification and properties of plastics polymers
• Industrial equipment for packaging of snacks
• Packaging of snack foods
• Quality control of packaging materials

13. Nutritional value of snack foods

• Food labelling
• Nutritional value of snack foods
• Nutraceutical properties of snack foods

Index

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