7,976,889 (July 12, 2011), M. Martinez-Serna Villagran, et al., assigned to The Procter & Gamble Co., Cincinnati, OH

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Food products are made from improved doughs containing dehydrated potato products. Although the improved doughs contain non-ideal dehydrated potato that have less than 40% broken cells, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato with 40 to 60% broken cells and from 16 to 27% free amylose.