Doughs containing dehydrated potato products
Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.
1. A fabricated chip made with a dough wherein said dough comprises:
a. from about 55% to about 98%, by weight of the dough, of a dehydrated potato product having less than 40% broken cells, a free amylose level of less than 16% or a mixture thereof;
b. from about 1% to about 15%, by weight of the dough, of a strengthening agent having a free amylose level of at least 5% and a water absorption index of from about 0 to about 3 wherein the strengthening agent is a starch selected from the group consisting of tapioca, potato, wheat and mixtures thereof;
c. from about 1% to about 10%, by weight of the dough, of a water absorption agent having a water absorption index of greater than 12 wherein the water absorption agent is a pre-gelatinized corn starch; and
d. a solvent.
2. The fabricated chip of claim 1 , having a Tg 1 greater than about 40° C. and a Tg 2 of greater than about 70° C.
3. The fabricated chip of claim 1 , having a Tg 1 of from about 45° C. to about 75° C. and a Tg 2 of from about 80° C. to about 120° C.
4. The fabricated chip of claim 1 , having a Tg 1 of from about 50° C. to about 75° C. and a Tg 2 of from about 80° C. to about 105° C.
5. The fabricated chip of claim 1 wherein said fabricated chip has a density of from about 0.55 g/ml to about 1.1 g/ml.
6. The fabricated chip of claim 1 wherein said fabricated chip has a density of from about 0.65 g/ml to about 0.95 g/ml.
7. The fabricated chip of claim 1 wherein said fabricated chip has a density of from about 0.75 g/ml to about 0.85 g/ml.
8. The fabricated chip of claim 1 , wherein said fabricated chip is fried.
9. The fabricated chip of claim 1 , wherein said fabricated chip has a final moisture level of from about 0.5% to about 4%.
10. The fabricated chip of claim 1 , wherein said fabricated chip has a final moisture level of from about 1% to about 2%.
11. The fabricated chip of claim 1 , wherein said fabricated chip has from about 20% to about 45% total fat.
12. The fabricated chip of claim 1 , wherein said fabricated chip has from about 25% to about 40% total fat.
13. The fabricated chip of claim 1 , further comprising triglyceride oil wherein said triglyceride oil has an iodine value greater than about 75.
14. The fabricated chip of claim 1 , further comprising a flavor wherein said flavor is selected from the group consisting of butter flavored oils, natural flavored oils, artificial flavored oils, herb oils, potato flavored oils, garlic flavored oils, or onion flavored oils, and combinations thereof.
15. The fabricated chip of claim 1 , wherein said dough has a Tg of from about −10° C. to about 10° C.
16. The fabricated chip of claim 1 , wherein said dough has a sheet tensile strength of from about 60 gf to about 600 gf.
17. The fabricated chip of claim 16 , wherein said dough a Tg of from about −10° C. to about 10° C.
18. The fabricated chip of claim 1 , where said dough further comprises from about 1% to about 15%, by weight of the dough, of a wetting agent having a peak viscosity of from about 300 cp to about 2000 cp, and a final viscosity of from about 190 cp to about 1900 cp.
19. The fabricated chip of claim 18 , wherein said fabricated chip has a density of from about 0.55 g/ml to about 1.1 g/ml.
20. The fabricated chip of claim 1 , wherein said dough has a thickness of from about 0.38 mm to about 2.50 mm.