Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

A cut food piece formed in the shape of a helical split ring (10) by means of first cutting a slot in the whole food product by slot cutter (30) prior to urging the whole food product into engagement with cutter blade assembly (20) having wheel plate (21) rotating about central axis (23). Said cutter blade assembly (20) has a plurality of ring cutters (24) attached to and extending normally out from wheel plate (21) for cutting continuous concentric helical spirals in the whole food product. She...

This invention relates to certain novel starch compositions. More particularly, it is concerned with certain useful salts of various half-acid organic esters which have been found to be of value in industry when used in conjunction with starch. The invention includes the use of these salts as well as the compositions containing them within its scope.

Potato granules bound by a binder of egg white solids provide an agglomerated potato product. The agglomerates have an apparent density in the range of from 0.2 g/cm.sup.3 to 0.45 g/cm.sup.3. The agglomerates are prepared with egg white solids in a quantity of from 2 to 3 parts by weight which are mixed with potato granules and water which are each in a quantity of from 45 to 55 parts by weight. The mixture is passed through a 3 mm to 6 mm mesh sieve, and then the sieved moist powder is dried fo...

Fructose-1,6-bisphosphate aldolase (FDA) is an enzyme reversibly catalyzing the reaction converting triosephosphate into fructose-1,6-bisphosphate. In the leaf, this enzyme is located in the chloroplast (starch synthesis) and the cytosol (sucrose biosynthesis). Transgenic plants were generated that express the E. coli fda gene in the chloroplast to improve plant yield by increasing leaf starch biosynthetic ability in particular and sucrose production in general. Leaves from plants expressing the...

The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The toasted soybean flakes are made from full fat, enzyme active, dehulled soybean flakes. Additionally, the invention relates to methods for making said highly soy protein enriched and soy oil containing mashed potato products from said co...

The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properties. Additionally, the invention relates to method for making said soy protein enriched and soy oil containing mashed potato product from said composition; and to said soy protein enriched and soy oil containing mashed potato product.