FIELD: food products.
SUBSTANCE: method for producing a dry food product, which involves cellular structure destruction of a starchy asparagine-containing food product, addition of one or two agents selected from calcium chloride and edible acid, drying of this mixture to obtain dry food product. Thus, dehydrated potato flakes can be made, which can be further used for making dough.
EFFECT: lower acrylamide levels in fried final product.
21 cl, 13 dwg, 25 tbl
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