Claims
- 1. A dough comprising:
(a) from about 35% to about 85% starch-based flour, wherein said starch based flour comprises from about 25% to about 100% potato flakes comprising:
(1) less than about 70% broken cells; and (2) an Amylose to Amylopectin ratio of from about 0.4 to about 4; and (b) from about 15% to about 50% added water;
- 2. The dough of claim 1, wherein said potato flakes comprise less than about 50% broken cells.
- 3. The dough of claim 2, wherein said potato flakes comprise less than about 40% broken cells.
- 4. The dough of claim 3, wherein said potato flakes comprise less than about 20% broken cells
- 5. The dough of claim 1, 2, 3, or 4, wherein said potato flakes have an Amylose to Amylopectin ratio of from about 1.2 to about 3.
- 6. A food product made from dough of claim 1, 2, 3, or 4.
- 7. A food product made from the dough of claim 5.
- 8. The food product of claim 6, wherein said food product is selected from the group consisting of mashed potatoes, potato patties, potato pancakes, French fries, potato sticks, breads, gravies, and sauces.
- 9. The food product of claim 7, wherein said food product is selected from the group consisting of mashed potatoes, potato patties, potato pancakes, French fries, potato sticks, breads, gravies, and sauces.
- 10. The food product of claim 6, wherein said food product is a snack food product.
- 11. The snack food product of claim 10, wherein said snack food product is a fabricated chip.
- 12. The food product of claim 7, wherein said food product is a snack food product.
- 13. The food product of claim 12, wherein said snack food product is a fabricated chip.
- 14. The dough of claim 1, 2, 3, 4, or 5, having a sheet strength of from about 80 gf to about 450 gf.
- 15. The dough of claim 14, having a sheet strength of from about 100 gf to about 240 gf.
- 16. A starch-based dough having a Tg of from about −15° C. to about 15° C. (at 30% moisture).
- 17. The starch-based dough of claim 16, having a Tg of from about −5° C. to about 10° C.
- 18. The starch-based dough of claim 17, having a Tg of from about 0° C. to about 10° C.
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of priority to U.S. Provisional Application Serial No. 60/220,314, filed Jul. 24, 2000; this application is also a continuation-in-part of U.S. application Ser. No. 09/553,643, filed Apr. 20, 2000, which claims the benefit of priority to U.S. Provisional Application Serial No. 60/131,047, filed Apr. 26, 1999; all of which are herein incorporated by reference.
Provisional Applications (2)
|
Number |
Date |
Country |
|
60220314 |
Jul 2000 |
US |
|
60131047 |
Apr 1999 |
US |
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
09553643 |
Apr 2000 |
US |
Child |
09906973 |
Jul 2001 |
US |