Preparation and characterization of low oil uptake rice cake donuts

Cereal Chemistry

Volumn 79, Issue 5, 2002, Pages 745-748

  Shih, F ^a   Daigle, K ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

'DRY' [; OIL UPTAKES; PROPYLENE GLYCOL ALGINATES; RICE FLOUR; WAXY RICE; WHEAT FLOURS;

ALGINIC ACID PROPYLENE GLYCOL ESTER; OIL;

ARTICLE; DOUGH; FLOUR; FOOD PROCESSING; GELATINIZATION; RICE; WATER CONTENT;

TRITICUM AESTIVUM;

EID: 0036734825     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.5.745     Document Type: Article

References (16)

1. Rice scores with vegetarian-conscious consumers
2. Sweet potato as an ingredient of yeast-raised doughnuts
3. Relationship between oil uptake and moisture loss during frying of potato slices from cv. Record U.K. tuber
4. The effect of low-fat soy flour substitution on a cake doughnut formulation
5. Cellulose ethers - The role of thermal gelation
6. Amylose and protein contents of rice cultivars as related to texture of rice-based fries
7. Effect of soy flour on fat absorption by cake donuts
8. Differences in total lipid and fatty acid composition of doughnuts as influenced by lecithin, leavening agent, and use of frying fat
9. Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (Apam), doughnuts and frying batters
10. Gel strength in restructured potato product affects oil uptake during deep-fat frying
11. Criterion for oil uptake during deep-fat frying
12. Modeling moisture loss during potato slice frying
13. Fast-food fare: Consumer guidelines
14. Oil uptake properties of fried batters from rice flour
15. Development of low oil-uptake donuts