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
1974-01-11
1976-10-19
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.
426578, 426637, 426441, 426808, A23L 110
Patent
active
039872106
ABSTRACT:
A method of producing French fried potatoes from dehydrated potato granules or flakes with a binder comprising an amylose starch component and a cold-water-dispersible starch or gum component. The dehydrated potatoes and binder are combined with water to produce a dough which is formed into a desired shape and deep fat fried to produce French fried potatoes.
REFERENCES:
patent: 3027258 (1962-03-01), Markakis
patent: 3085020 (1963-04-01), Backinger
patent: 3109739 (1963-11-01), Hilton
patent: 3282704 (1966-11-01), Fritzberg
patent: 3396036 (1968-08-01), Liepa
patent: 3399062 (1968-08-01), Willard
patent: 3468673 (1969-09-01), Keller
Starch Chemistry and Technology I, p. 45 Whitler and Paschall, Academic Press, NY 1965.
Chemistry and Industry of Starch 2nd Ed. R. Kerr (ed), Academic Press Inc. NY 1950.
A. E. Staley Manufacturing Company
Hendrickson M. Paul
Meyerson Charles J.
Mullen Martin G.
Yudkoff Norman
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