Doughs containing dehydrated potato products
AssigneeThe Procter & Gamble Company
InventorsMaria Dolores Martinez-Serna Villagran, Anthony John Boiano
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Abstract
Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.
Claims21
A dough comprising:
- (a) from about 55% to about 98%, by weight, of a dehydrated potato product having less than 40% broken cells, a free amylose level of less than 16% or a mixture thereof;
- (b) from about 1% to about 15%, by weight, of a strengthening agent having a free amylose level of at least 5% and a water absorption index of from about 0 to about 3;
- and
- (c) from about 1% to about 10%, by weight, of a water absorption agent having a water absorption index of greater than about 8.5;
- and
- (d) a solvent.
A dough comprising from about 55% to about 98%, by weight, of a dehydrated potato product having less than 40% broken cells, a free amylose level of less than 16% or a mixture thereof;
- said dough having a sheet tensile strength of from about 80 gf to about 1000 gf;
- a modulus of elasticity of from about 24 KPa to about 130 KPa;
- and a viscous modulus of from about 5 KPa to about 40 KPa.
A dough comprising:
- (a) from about 55% to about 98.9%, by weight, of a dehydrated potato product having greater than 60% broken cells;
- (b) from about 0.1% to about 10%, by weight, of an anti-stiffening agent having a peak viscosity of from about 40 cp to about 600 cp, and a final viscosity of from about 20 cp to about 400 cp;
- and
- (c) a solvent.
A dough comprising from about 55% to about 98.9%, by weight, of a dehydrated potato product having greater than 60% broken cells;
- said dough having a modulus of elasticity of from about 20 KPa to about 90 KPa, and a viscous modulus of from about 10 KPa to about 25 KPa.
A dough comprising:
- (a) from about 55% to about 98%, by weight, of a dehydrated potato product having less than 40% broken cells and a free amylose level of more than 27%;
- (b) from about 1% to about 15%, by weight, of a water absorption agent having a water absorption index greater than about 8.5;
- and
- (c) a solvent.
A dough comprising from about 55% to about 98%, by weight, of a dehydrated potato product having less than 40% broken cells and a free amylose level of more than 27%;
- said dough having a modulus of elasticity of from about 35 KPa to about 110 KPa and a viscous modulus of from about 5 KPa to about 25 KPa.
A fabricated chip having a Tg1 greater than about 40° C., a Tg2 of greater than about 70° C., and a density of from about 0.55 g/ml to about 1.1 g/ml.
Dependencies are inferred from the claim text.