Baking oil coated french fries

摘要

A method, for oven finishing (baking) oil-enrobed prebake fries in as little as 0.75 minute at a temperature of from 325 F (162 C) to 800 F (426 C), provides oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The method comprises baking an oil enrobed prebake parfry having from 34-58% moisture, from 6-30% fat and a surface coating of oil. The oven-finished French fries have a bulk moisture of from 32 % to 53 %, a total fat content of from 8% to 25 % and a French Fry Texture Value of at least 200. Preferably the fries have a surface water activity (Aw) of less than 0.55 and an internal moisture content of from 55 % to 80 %.