Protein angereicherter Kartoffelteig

摘要

Use is claimed of a potato dough comprising above 60 wt.% potato, further flour and, if necessary, egg components in the machine production of potato-based pasta pocket-like products. A swellable protein (such as a cereal gluten) is added to the dough in addition to any already present swellable proteins. Independent claims are also included for: (1) Potato-based pasta pocket-like products containing, in addition to the 60 wt.% potato dough and less than 25 wt.% flour, additional swellable protein. (2) Machine production of the products.