Frito-Lay, Inc.

Marvi D Moore

David P Fowler

Barney W Hilton

Bobby J Longan

There are disclosed prefermented, dehydrated potatoes having a low moisture content and a relatively low tendency to brown during frying. Potatoes of undesirably high reducing sugar content are fermented to lower their reducing sugar level before they are extensively dehydrated to a low moisture content, and the resulting products may exhibit less browning upon subsequent rehydration and frying than potatoes whose reducing sugar content is relatively high and is decreased by fermentation after being highly dehydrated to the low moisture content. Also, the potatoes which are fermented before dehydration exhibit a good rate of reducing sugar decline during fermentation, and may have less yeasty or fermentation taste upon frying, than potatoes which are fermented after drying to a low moisture level. Fermentation before extensive dehydration can be adequately and readily achieved even though the potatoes have a relatively high ratio of reducing sugar to total sugar.

Process of making potato products

A process for conditioning food strands in which food strands are formed from a dough of food material and each of the strands is passed individually through a separate zone of positive air pressure.

Growing community of inventors

Dallas, TX, United States of America

Marvi D Moore