Fabricated potato chip
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.
1. A fabricated potato chip made from a dough, wherein said dough comprises potato flakes, and wherein said potato flakes comprise:
(a) from about 40% to about 60% broken cells;
(b) from about 16% to about 27% amylose; and
(c) from about 5% to about 10% moisture; and
wherein said potato flakes have a particle size distribution such that:
(1) from 60% to about 70% remain on a #100 U.S. screen;
(2) from 20% to about 40% remain on a #40 U.S. screen;
(3) from about 1% to about 3% remain on a #20 U.S. screen; and
(4) from 1% to about 3% remain on a #16 U.S. screen.
2. The fabricated potato chip of claim 1 , wherein said potato flakes comprise from about 45% to about 50% broken cells; from about 20% to about 27% amylose; from about 7% to about 8% moisture; and from about 0.2% to about 0.4% emulsifier.
3. The fabricated potato chip of claim 1 , wherein said potato flakes have a water absorption index of from about 6.7 to about 9.5 grams of water per gram of flakes.
4. The fabricated potato chip of claim 1 , wherein said potato flakes have a hot paste viscosity of from about 100 BU to about 320 BU.
5. The fabricated potato chip of claim 4 , wherein said potato flakes have a hot paste viscosity of from about 240 BU to about 300 BU.
6. The fabricated potato chip of claim 4 , wherein said potato flakes have a cold paste viscosity of from about 100 BU to about 230 BU.
7. The fabricated potato chip of claim 6 , wherein said potato flakes have a hot paste viscosity of from about 240 BU to about 300 BU.
8. The fabricated potato chip of claim 7 , wherein said potato flakes have a cold paste viscosity of from about 120 BU to about 220 BU.
9. The fabricated potato chip of claim 6 , wherein said potato flakes have a hot paste viscosity of from about 275 BU to about 290 BU and a cold paste viscosity of from about 150 BU to about 210 BU.
10. The fabricated potato chip of claim 6 , wherein said potato flakes are prepared from raw potatoes.
11. The fabricated potato chip of claim 1 , wherein said potato flakes comprise from about 17% to about 20% amylose; and wherein said flakes are prepared from pre-conditioned potato pieces.
12. The fabricated potato chip of claim 11 , wherein said potato flakes have a water absorption index of from about 7 to about 9 grams of water per gram of flakes.
13. The fabricated potato chip of claim 12 , wherein said potato flakes have a hot paste viscosity of from about 100 BU to about 280 BU.
14. The fabricated potato chip of claim 13 , wherein said potato flakes have a hot paste viscosity of from about 150 BU to about 250 BU.
15. The fabricated potato chip of claim 12 , wherein said potato flakes have a cold paste viscosity of from about 100 BU to about 200 BU.
16. The fabricated potato chip of claim 15 , wherein said potato flakes have a cold paste viscosity of from about 120 BU to about 180 BU.
17. The fabricated potato chip of claim 12 , wherein said potato flakes have a hot paste viscosity of from about 190 BU to about 230 BU and a cold paste viscosity of from about 140 BU to about 160 BU.
18. The fabricated potato chip of claim 17 , wherein said pre-conditioned pieces are selected from the group consisting of potato slabs, potato nubbins, potato slivers and mixtures thereof.