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US 2001/0055643 A1Published application
Dough compositions made with dehydrated potato flanules
AssigneeThe Procter & Gamble Company
InventorsMaria Dolores Martinez-Serna Villagran, Joan Carol Wooten
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Abstract
Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases sheet strength.
Claims20
A dough composition comprising:
- (a) from about 50% to about 70% of a starch-based material wherein said starch-based material comprises from about 5% to about 75% potato flanules, wherein said potato flanules comprise from about 9% to about 19% amylose, from about 5% to about 10% moisture, and at least about 0.1% emulsifier;
- (b) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;
- and
- (c) from about 20% to about 46.5% added water.
1 more element
A dough composition comprising:
- (a) from about 50% to about 70% of a starch-based material wherein said starch-based material comprises from about 5% to about 75% potato flanules, wherein said potato flanules comprise from about 9% to about 19% amylose, from about 5% to about 10% moisture, and at least about 0.1% emulsifier;
- and
- (b) from about 20% to about 46.5% added water.
Dependencies are inferred from the claim text.