| 摘要 |
1,187,762. Potato dough product. UNILEVER Ltd. 16 May, 1967 [18 May, 1966; 16 Aug., 1966], Nos. 22201/66 and 36528/66. Heading A2B. A dough mix comprising an amylopectin starch, for example waxy rice, sorghum, or barley starch, preferably waxy maize starch, or a phosphate modified waxy maize starch, and potato, the ratio of potato solids to amylopectin starch being 1.5:1-5:1, is formed into shapes and hardened, for example by freezing or by frying. The solids content of the dough may be adjusted by addition of fillers, preferably those containing uncooked amylose starch, for example cornflour starch, farina, potato powder, rice or wheat powder, or wheat starch. Emulsifiers may also be added. |
