Did You Know: How well do you know potatoes?
Think you know everything about potatoes? America’s favorite vegetable5 may be hiding more tricks up its sleeve than you thought…
- Gluten-free baked goods are notorious for gritty, gummy textures thanks to the starches and flours typically used to replace wheat. Dehydrated potato granules used at 5 to 15 percent of a formulation can help mitigate these defects in gluten-free baked goods.
- Key to a cracker’s appeal is a crisp snap and a clean flavor. In gluten-free cracker formulations, potato flour produces a good structure, crisp snap, and pleasant savory profile, while standard potato flakes enhance structure and snap in sweeter and more neutral crackers.
- Dried pasta—especially long, thin shapes like spaghetti—is prone to breakage during packaging and transport. Potato flour, granules, and standard flakes strengthen dried pasta’s structural integrity and ameliorate breakage—valuable in gluten-free and high-fiber formulations.
- Traditional coatings and breadings often rely on gluten-containing ingredients. Potato flour makes an excellent gluten-free replacement. By binding moisture, it creates a barrier between the base food and the breading system, allowing for even baking or frying and a crispy exterior.
- Decadent desserts use cream, eggs, starches, and flours for binding and texture. But when going vegan or gluten-free, formulators need functional substitutes. Potato ingredients hold moisture to create creamy textures and smooth mouthfeel, even in plant-based and gluten-free desserts.
5. Potatoes USA. “2019 Consumer A&U Quantitative Report” January 2020, slide 45
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