Development of Low Oil-Uptake Donuts

Reduced oil donuts are one goal of the do nut industry. In this investigation, donuts were developed using wheat flour and various additives. Donut properties were analyzed including dough consistency (DC), firmness (FN), moisture content (MC), and oil uptake (OU). Replacement of wheat flour with lo...

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Bibliographic Details
Published in:Journal of food science 2001-01, Vol.66 (1), p.141-144
Main Authors: Shih, F.F., Daigle, K.W., Clawson, E.L.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Desserts
donut
firmness
Food industries
Food processing industry
Fundamental and applied biological sciences. Psychology
low-oil uptake
moisture
Oils & fats
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Summary:Reduced oil donuts are one goal of the do nut industry. In this investigation, donuts were developed using wheat flour and various additives. Donut properties were analyzed including dough consistency (DC), firmness (FN), moisture content (MC), and oil uptake (OU). Replacement of wheat flour with long‐grain or waxy rice flour resulted in lower DC and MC, and higher FN and OU. Replacement with gelatinized rice flour or acetylated rice starch resulted in generally higher DC, MC and FN and lower OU. Donuts formulated with wheat flour and up to 50% gelatinized rice flour were comparable to wheat donuts in general characteristics but as much as 64% lower in oil uptake.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2001.tb15596.x