FLAVOUR AND EATING QUALITY IN FORMULATED POTATO CRISPS MADE FROM DEHYDRATED POTATO FLAKES

摘要

Procedure for the production of formulated potato slices, of the type known as "chips, or English style", with improved flavor and edible quality, characterized in that it comprises (a) cooking raw potato slices at 88-100ºC for 6- 45 minutes; (b) remove the cooked potatoes; (c) dehydrate the potatoes and flake them; (d) pulverizing the dehydrated potato flakes; (e) intimately mixing water with said dehydrated powdered potato flakes, to form a workable coherent mass comprising 25 to 55% by weight of water; (f) shaping said mass into shaped pieces; and (g) frying said pieces of dough to a crisp state; said process not using any precooking stage or tempering stage. (Machine-translation by Google Translate, not legally binding)