Pasta-snack products from dehydrated potatoes

Abstract From the Canadian patent

The specification described a method of preparing a simulated pasta snack product, or a half-product therefor which includes the steps of (a) forming a dough from a dry mix of a dehydrated potato product wherein the starch cells are substantially unbroken ungelatinised, starch and sodium chloride or a further non-toxic ionic salt; (b) passing the dough through an extruder to effect partial gelatinisation of the starch and to produce an extruded semi-translucent product; (c) cutting the extruded product into piecelets immediately or shortly after extrusion; and drying the piecelets at a temperature of up to 60°C to. a moisture content of 9 - 13% to form a half-product which may, if desired, …