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Recent research on opportunities for potato ingredients in gluten-free baking applications was done in Dr. Jim Painter’s lab at the University of Texas as well as by Culinex, a food industry culinology firm.
Not all dehydrated potato products are created equal. Different types of dehydrated potatoes can be used in various formulations, resulting in a variety of applications. Tests using potato flour, granules, flakes and low-peel low-leach flakes were tested against a control in a gluten-free sugar cookie and gluten-free cracker application. As a result of one of the tests, using potato granules in gluten-free sugar cookies creates a more golden brown, buttery, chewy cookie. The resulting dough is less sticky than the control dough, while the finished cookie had improved texture, even browning and pleasant flavor. Emily Munday of Culinex presented these exciting findings at Food Evolution Summit in September.
Research continues on other applications, including crackers, quick breads and pastas, and the initial results are very promising.
For more details on this research, please contact Potatoes USA.
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