Dough compositions made with dehydrated potato flanules

Abstract

Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases sheet strength.

What is claimed is:  
     
         1 . A dough composition comprising: 
 (a) from about 50% to about 70% of a starch-based material wherein said starch-based material comprises from about 5% to about 75% potato flanules, wherein said potato flanules comprise: 
 (i) from about 9% to about 19% amylose;  
 (ii) from about 5% to about 10% moisture; and  
 (iii) at least about 0.1% emulsifier;  
 and wherein said potato flanules have an average cell size after swelling of from about 158 micrometers to about 185 micrometers;  
   (b) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30; and    (c) from about 20% to about 46.5% added water.    
     
     
         2 . The dough of  claim 1 , wherein said potato flanules have a particle size distribution such that from 60% to about 70% remain on a #325 U.S. screen; from 20% to about 40% remain on a #200 U.S. screen; from about 1% to about 3% remain on a #140 U.S. screen; and from 1% to about 3% remain on a #40 U.S. screen.  
     
     
         3 . A food product made from the dough of  claim 1 .  
     
     
         4 . A food product made from the dough of  claim 2 .  
     
     
         5 . The food product of  claim 3 , wherein said food product is a fabricated potato chip.  
     
     
         6 . The food product of  claim 4 , wherein said food product is a fabricated potato chip.  
     
     
         7 . A dough composition comprising: 
 (a) from about 50% to about 70% of a starch-based material wherein said starch-based material comprises from about 5% to about 75% potato flanules, wherein said potato flanules comprise: 
 (i) from about 9% to about 19% amylose;  
 (ii) from about 5% to about 10% moisture; and  
 (iii) at least about 0.1% emulsifier;  
   and wherein said potato flanules have an average cell size after swelling of from about 158 micrometers to about 185 micrometers;    (b) from about 20% to about 46.5% added water.    
     
     
         8 . The dough of  claim 7 , wherein said potato flanules have a particle size distribution such that from 60% to about 70% remain on a #325 U.S. screen; from 20% to about 40% remain on a #200 U.S. screen; from about 1% to about 3% remain on a #140 U.S. screen; and from 1% to about 3% remain on a #40 U.S. screen.  
     
     
         9 . A food product made from the dough of  claim 7 .  
     
     
         10 . A food product made from the dough of  claim 8 .  
     
     
         11 . The food product of  claim 9 , wherein said food product is a fabricated potato chip.  
     
     
         12 . The food product of  claim 10 , wherein said food product is a fabricated potato chip.  
     
     
         13 . A dough composition comprising potato flanules, wherein said potato flanules comprise from about 9% to about 19% amylose and have: 
 (i) a water absorption index of from about 5.5 to about 7 grams of water per gram of potato flanules; and    (ii) an average cell size after swelling of from about 158 micrometers to about 185 micrometers.    
     
     
         14 . The dough of  claim 13 , wherein said potato flanules have a particle size distribution such that from 60% to about 70% remain on a #325 U.S. screen; from 20% to about 40% remain on a #200 U.S. screen; from about 1% to about 3% remain on a #140 U.S. screen; and from 1% to about 3% remain on a #40 U.S. screen.  
     
     
         15 . A food product made from the dough of  claim 13 .  
     
     
         16 . A food product made from the dough of  claim 14 .  
     
     
         17 . The food product of  claim 15 , wherein said food product is a fabricated potato chip.  
     
     
         18 . The food product of  claim 16 , wherein said food product is a fabricated potato chip.  
     
     
         19 . The dough of  claim 14 , wherein said dough comprises: 
 (a) from about 50% to about 70% of a starch-based material, wherein said starch-based material comprises from about 5% to about 95% potato flanules; and    (b) from about 20% to about 46.5% added water.    
     
     
         20 . A food product made from the dough of  claim 19 .  
     
     
         21 . The food product of  claim 20 , wherein said food product is a fabricated potato chip.