Patent ID: 6432465
Filing Date: 2002-08-13
Classification: A23L,Y10S

Abstract:
A dough composition comprising:a) from about 50% to about 70% of a starch-based material comprising, i) at least about 0.2% dried modified starch having a WAI of from about 0.4 to about 8 grams of water per gram of modified starch; ii) at least about 3% hydrolyzed starch having a D.E. value of from about 5 to about 30; iii) up to about 96.8% potato flakes having a WAI of from about 6.7 to about 9.5 grams of water per gram of starch; iv) optionally, potato granules; v) high amylopectin flour or starch having a WAI lower than the flakes or granules used; vi) provided that if any other starch-containing ingredient is present in the starch-based material other than potato flakes, the other starch-containing ingredient has a WAI below that of the potato flakes; and b) from about 30% to about 50% added water.