Patent ID: 6521281
Filing Date: 2003-02-18
Classification: A21D,A23L,Y10S

Abstract:
A dough composition comprising:(a) from about 50% to about 70% of a starch-based material wherein said starch-based material comprises from about 5% to about 75% potato flanules, wherein said potato flanules comprise from about 9% to about 19% amylose, from about 5% to about 10% moisture, and at least about 0.1% emulsifier, and wherein said potato flanules have a water absorption index of from about 5.5 to about 7 grams of water per gram of potato flanules; (b) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30; and (c) from about 20% to about 46.5% added water.