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 flanules used to make fabricated products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases the sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases the sheet strength.
Claims39
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 having from about 9% to about 19% amylose, from about 5% to about 10% moisture, and at least about 0.1% emulsifier, a water absorption index of from about 5.5 to about 7.0 grams water/gram flanules and a peak viscosity of from about 120 cp to about 420 cp;
- (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.
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;
- have a water absorption index of from about 5.5 to about 7.0 grams of water per gram of potato flanules;
- and have a peak viscosity of from about 120 cp to about 420 cp;
- (b) at least about 3% hydrolyzed starch;
- and
- (c) from about 20% to about 46.5% added water.
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, and wherein said potato flanules comprise from about 9% to about 19% amylose;
- have a water absorption index of from about 5.5 to about 7.0 grams of water per gram of potato flanules and have a peak viscosity of from about 120 cp to about 420 cp;
- and
- (b) from about 20% to about 46.5% added water.
A dough composition comprising potato flanules, wherein said potato flanules comprise from about 9% to about 19% amylose;
- have a water absorption index of from about 5.5 to about 7.0 grams of water per gram of potato flanules and have a peak viscosity of from about 120 cp to about 420 cp.
A fabricated farinaceous food product made with the dough composition of claim 32.
Dependencies are inferred from the claim text.