| 摘要 |
The invention provides for addition of a process oil in a liquid state, such as a vegetable oil, an animal fat or blend thereof to potato dough ingredients to enhance tenderness and crispness in the finished formed potato product and to reduce occurrences of "feathering" and "overmixing" of the dough during processing. Accordingly, a liquid oil addition of from about 0.12 weight percent to less than about 2.0 weight percent to the potato dough ingredients is presently preferred as producing the most desirable end product with respect to crispness, flavor, and interior and exterior characteristics. In one embodied form of the invention, the process oil may be added by incorporation of finely chopped, par-fried, frozen, potato eliminations into the potato dough. If eliminations are incorporated, a maximum of about 4.0 weight percent process oil in the potato dough can be utilized in accordance with the present invention.
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