Quality of baked potatoes as influenced by baking and holding methods

descriptionPublicationkeyboard_double_arrow_right Article 01 Jul 1972 English Publisher:Springer Science and Business Media LLCJournal:American Potato Journal, volume 49, pages 271-279 (issn: 0003-0589, eissn: 1874-9380,

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Authors: Helen H. Cunningham; Mary V. Zaehringer;

doi: 10.1007/bf02861770

Quality of baked potatoes as influenced by baking and holding methods

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Abstract

Russet Burbank potatoes baked with and without wrapping were held at different temperatures to determine the effect of the procedures on cooking quality. Unwrapped and foil-wrapped tubers did not differ in mealiness, color, and extent of off-flavor devlopment when judged at the time of doneness.

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University of Idaho
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