Abstract: A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through the oil while frying to a set shape. The shallow depth of the oil prevents the pieces from overturning in the oil while frying, so they form a controlled shape. In one embodiment, a two-layer sheeted dough is formed from dissimilar potato-based dough layers adhered and cut into layered dough pieces introduced into the shallow oil depth. The first layer is on the bottom and the second layer is at the top of each dough piece. The layered dough pieces maintain their original orientation in the shallow oil depth as they fry to form a fried potato skin product having a convexly curved upper layer and a concavely curved bottom layer. The dough pieces are partially fried in the shallow oil depth to set the curved shape, after which the partially fried pieces are finish-fried in a greater depth of frying oil.

Abstract: An expanded fried cereal-based snack product is prepared from a dough consisting essentially of (1) a low water-absorbing component (LOWAC) comprising one or more raw or partially gelatinized cereal flours comprising about 15% to about 80%, by weight, of the total dry solids; (2) a high water-absorbing component (HIWAC) comprising one or more pregelatinized cereal starches or flours comprising from about 3% to about 40%, by weight, of the total dry solids; and (3) a starch component comprising one or more ungelatinized starches comprising from about 10% to about 45%, by weight, of the total dry solids. The dry solids are mixed with water to form a dough having a moisture content from about 40% to about 50%, by weight of the dough, and a dough piece is then extruded from the dough and fried in hot cooking oil to form a fried snack that expands about 1.2 to about 3.0 times during frying, producing a snack of uniform expansion and low fat content.

Abstract: An expanded fried cereal-based snack product is prepared from a dough consisting essentially of (1) a low water-absorbing component (LOWAC) comprising one or more raw or partially gelatinized cereal flours comprising about 20% to about 80%, by weight, of the total dry solids; (2) a high water-absorbing component (HIWAC) comprising one or more pregelatinized cereal starches or flours comprising from about 10% to about 35%, by weight, of the total dry solids; and (3) a starch component comprising one or more ungelatinized starches comprising from about 10% to about 45%, by weight, of the total dry solids. The dry solids are mixed with water to form a dough having a moisture content from about 35% to about 50% by weight of the dough. The dough is then sheeted and cut into a dough piece which is fried in hot cooking oil to form a fried snack that expands about 1.4 to about 2.5 times during frying, producing a snack of uniform expansion and low fat content.

Abstract: A potato patty is made from cooked or blanched shredded potatoes and a natural potato binder. The binder is made from cooked or blanched potatoes in which the gelatinized starch naturally present in the potatoes is extensively retrograded either by holding the potatoes at a temperature of about 50.degree. F. for at least about 16 hours, or at lower temperatures for proportionately shorter holding times, or by freezing the potatoes. The potatoes used in preparing the binder are subdivided, preferably comminuted to a fine particle size either before or after the starch is retrograded. Between about 10 to about 50 parts of binder are mixed with about 100 parts of the potato shreds, by weight, and a potato patty is formed from the mixture, preferably in a high-speed commercial former.

Abstract: A fabricated baked potato product comprises a core of potato mash enclosed by a fabricated outer skin containing baked potato solids. The outer skin is preferably made by baking peeled potato pieces to impart a baked potato flavor, grinding the baked pieces, and mixing the ground baked potato pieces optionally with water, starch, and cooked potato solids to form a pliable, cohesive baked potato dough. In a presently preferred method, the baked potato pieces are dried to a moisture content of less than about 10% and then comminuted to form a dry baked potato powder which is mixed with the optional ingredients to form the baked potato dough. An intermediate product is produced by forming the dough as a thin layer around a core of potato mash. The potato mash core is completely encased in the outer dough, preferably by simultaneous extrusion techniques. The intermediate product is eventually fried in hot cooking oil to form a novel potato product which retains the flavor of fresh baked potatoes.

Abstract: A potato based food snack is prepared by mixing cooked potato solids with water and ungelatinized starch to form a dough having between about 40 percent and about 50 percent solids by weight, forming the dough into pieces, and frying the pieces in hot cooking oil. The dough contains a sufficient amount of free available gelatinized starch to cause the pieces to expand at least about 1.6 times their original dimension upon frying such that they produce a potato snack product having a porous internal structure encased in a dense exterior layer of substantially reduced porosity.