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
1976-06-28
1978-08-22
Jones, Raymond N.
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.
A23L 110
Patent
active
041090241
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: 3399062 (1968-08-01), Willard
patent: 3451822 (1969-06-01), Fast
patent: 3515591 (1970-06-01), Feldman
patent: 3582350 (1971-06-01), Werbin
patent: 3583874 (1971-06-01), Germino
patent: 3849582 (1974-11-01), Blagdon
A. E. Staley Manufacturing Company
Hatcher Elizabeth A.
Hendrickson M. Paul
Jones Raymond N.
Meyerson Charles J.
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