POTATO-BASED SNACKS AND METHODS FOR PREPARING THEM

摘要

The texture and flavor release of fabricated snacks are selectively controlled by incorporating into potato-based dough different ingredients having various properties which allows control of the (1) visco-elastic properties of the dough, (2) amount of expansion that occurs in the dough during frying, (3) rate of water release during frying, (4) internal structure of the finished snack, (5) rate of flavor release from the finished snack and, (6) rate of hydration and dissolution of the finished snack in the mouth. The product is prepared from a dough composition which is primarily composed of (1) mainly one or more potato-based ingredients selected from potato flour, potato flakes, or potato granules and mixtures thereof, together with (2) one or more polysaccharides selected from the group consisting of starch wherein the starch is a native starch, pregelatinized and/or partially gelatinized starch, modified starch, starch hydrolyzate, gums selected from hydroxypropylcellulose, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, and microcrylstalline cellulose. The relative proportions of these ingredients are adjusted to produce a cohesive, nonadhesive, extensible dough, having a tensile strength of about 120gf to about 400gf. The dough composition can be used to produced finished products having a range of textures and flavor profiles.