| 摘要 |
Fried chips comprising potato solids are made by blanching pieces of raw potatoes containing in excess of 0.2 percent reducing sugar to gel starch contained therein, drying said pieces to a moisture content of about 25 to 60 percent forming a dough comrpising at least about 60 percent by weight of potato solids from said pieces, mixing said dough with yeast and allowing said mixture to ferment for a time sufficient to lower the sugar content below about 0.27 percent by weight of original raw potatoes, forming said dough into chips, drying said chips to a moisture content of from 6-20 percent by weight and frying said chips. |
