% broken rice chips

Hi all, I work for a corn chips company and we are developing rice chips. I've noticed %broken for rice chips is three times more than for corn chips, for this…

1. Food R&D Emeritus reply

   You should try adding modified starch to your formulation.

2. Wayne Van Nieuwenhuizen reply

   In a cone for ice cream Fibre from wheat was added to prevent breakages, in pasta wheat Fibre is also added for this function, perhaps this will help in corn chips.

3. Food R&D Emeritus reply

   They are already using bran.Its high in fiber. Fiber in extrusion process provides gas nuclei which can improve the porosity but too much fiber weaken the snack structure . They s…

4. Geoffrey O'Sullivan reply

   I think that additives will not be necessary I think the cause is the moisture content is too low and the product is brittle I suggest reduce process temperature & time.