Forced air convection oven process for finishing french fries

摘要

A process for making oven-finished French fries, i.e., French fried potato strips, comprises baking prebake par-fries in a forced air convection oven or impingement oven for 0.5 to 10 minutes at 325 °F (162.8 °C) to 600 °F (315.6 °C) at an air velocity of from 500 to 10,000 feet per minute. After baking, the fries are optionally coated with oil. The oven-finished French fries are like deep fat fried French fries, which are superior in quality compared to the state of the art oven-finished French fries it is stated. The oven-finished French fries (shoestring-cut) made by the process 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 %.