Claims
- 1. 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:
(i) from about 9% to about 19% amylose; (ii) from about 5% to about 10% moisture; and (iii) at least about 0.1% emulsifier; and wherein said potato flanules have:
(i) a water absorption index of from about 5.5 to about 7 grams of water per gram of potato flanules; and (ii) a particle size distribution such that from 60% to about 70% remain on a #325 U.S. screen; from 20% to about 40% remain on a #200 U.S. screen; from about 1% to about 3% remain on a #140 U.S. screen; and from 1% to about 3% remain on a #40 U.S. screen; (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.
- 2. A food product made from the dough composition of claim 1.
- 3. The food product of claim 2, wherein said food product is a snack food product.
- 4. The food product of claim 3, wherein said snack food product is selected from the group consisting of fabricated potato chips, tortilla chips, pretzels, crackers, and french fries.
- 5. The food product of claim 4, wherein said snack food product is a fabricated potato chip.
- 6. 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:
(i) from about 9% to about 19% amylose; (ii) from about 5% to about 10% moisture; and (iii) at least about 0.1% emulsifier; and wherein said potato flanules have:
(i) a water absorption index of from about 5.5 to about 7 grams of water per gram of potato flanules; and (ii) a particle size distribution such that from 60% to about 70% remain on a #325 U.S. screen; from 20% to about 40% remain on a #200 U.S. screen; from about 1% to about 3% remain on a #140 U.S. screen; and from 1% to about 3% remain on a #40 U.S. screen; and (b) from about 20% to about 46.5% added water.
- 7. A food product made from the dough composition of claim 6.
- 8. The food product of claim 7, wherein said food product is a snack food product.
- 9. The food product of claim 8, wherein said snack food product is selected from the group consisting of fabricated potato chips, tortilla chips, pretzels, crackers, and french fries.
- 10. The food product of claim 9, wherein said snack food product is a fabricated potato chip.
- 11. A dough composition comprising potato flanules, wherein said potato flanules comprise from about 9% to about 19% amylose and have:
(i) a water absorption index of from about 5.5 to about 7 grams of water per gram of potato flanules; and (ii) a particle size distribution such that from 60% to about 70% remain on a #325 U.S. screen; from 20% to about 40% remain on a #200 U.S. screen; from about 1% to about 3% remain on a #140 U.S. screen; and from 1% to about 3% remain on a #40 U.S. screen.
- 12. A food product made from the dough of claim 11.
- 13. The food product of claim 12, wherein said food product is a snack food product.
- 14. The food product of claim 13, wherein said snack food product is selected from the group consisting of fabricated potato chips, tortilla chips, pretzels, crackers, and french fries.
- 15. The food product of claim 14, wherein said snack food product is a fabricated potato chip.
- 16. The dough composition of claim 11, wherein said dough composition comprises:
(a) from about 50% to about 70% of a starch-based material, wherein said starch-based material comprises from about 5% to about 95% potato flanules; and (b) from about 20% to about 46.5% added water.
- 17. A food product made from the dough of claim 16.
- 18. The food product of claim 17, wherein said food product is a snack food product.
- 19. The food product of claim 18, wherein said snack food product is selected from the group consisting of fabricated potato chips, tortilla chips, pretzels, crackers, and french fries.
- 20. The food product of claim 19, wherein said snack food product is a fabricated potato chip.
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This Application is a Divisional of U.S. application Ser. No. 09/915,996, filed Jul. 26, 2001, which is a Continuation of U.S. application Ser. No. 09/175,138, filed Oct. 19, 1998, which claims priority to Provisional Application Serial No. 60/063,187 filed on Oct. 20, 1997, all of which are herein incorporated by reference
Provisional Applications (1)
|
Number |
Date |
Country |
|
60063187 |
Oct 1997 |
US |
Divisions (1)
|
Number |
Date |
Country |
Parent |
09915996 |
Jul 2001 |
US |
Child |
10342646 |
Jan 2003 |
US |
Continuations (1)
|
Number |
Date |
Country |
Parent |
09175138 |
Oct 1998 |
US |
Child |
09915996 |
Jul 2001 |
US |