Development of low oil-uptake donuts

Journal of Food Science

Volumn 66, Issue 1, 2001, Pages 141-144

  Shih, F F ^a   Daigle, K W ^a   Clawson, E L ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Donut; Firmness; Low oil uptake; Moisture

Indexed keywords

TRITICUM AESTIVUM;

EID: 0035076391     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15596.x     Document Type: Article

References (13)

1. Fast-food fare: Consumer guidelines
2. Functionality of corn in food coatings
3. Sweet potato as an ingredient of yeast-raised doughnuts
4. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record U.K. tuber
5. Acetylated starch and miscellaneous organic esters
6. Effect of soy flour on fat absorption by cake donuts
7. Differences in total lipid and fatty acid composition of doughnuts as influenced by lecithin, leavening agent, and use of frying fat
8. Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (Apam), doughnuts and frying batters
9. Gel strength in restructured potato products affects oil uptake during deep-fat frying
10. Criterion for oil uptake during deep-fat frying
11. A practical measurement of water hydration capacity of protein materials
12. Oil uptake properties of fried batters from rice flour