IMPROVED DOUGHS CONTAINING DEHYDRATED POTATO PRODUCTS
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 finis...
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Main Authors | , |
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Format | Patent |
Language | English French German |
Published |
16.03.2011
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Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | Application Number: EP20020778774 |