Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1974-09-23
1976-08-17
Yudkoff, Norman
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426555, 426637, 426453, 426456, 426457, 426506, A23K 100
Patent
active
039755495
ABSTRACT:
An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130.degree.F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.
REFERENCES:
patent: 2802742 (1957-08-01), Cooper
patent: 3085019 (1963-04-01), Kueneman
patent: 3396036 (1968-08-01), Liepa
patent: 3622355 (1971-11-01), Beck
patent: 3764716 (1973-10-01), Bainwater
Beck Roderick G.
Shatila Mounir A.
American Potato Company
Mullen Martin G.
Yudkoff Norman
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