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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