Selvaraj, A. and Haridas Rao, P. (1996) Factors influencing the quality of cake doughnut. Journal of Food Science and Technology, 33 (1). 41-46, 12 ref.. ISSN 0022-1155
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Abstract
Factors which influence the quality of cake doughnut were studied. Doughnuts comprised 100 g wheat flour, 40 g sugar powder, 10 g hydrogenated fat, 5 g whole egg powder, 5 g skim milk powder, 2 g defatted soy flour, 0.5 g salt and 2 g baking powder. Effects of varying processing conditions (mixing time 1-3 min, resting dough after mixing 0-30 min, resting dough after sheeting and cutting (0-15 min), dough thickness (6-12 mm), frying temp. (170-210
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | BAKERY-PRODUCTS; CEREAL-PRODUCTS; PROCESSING-; DOUGHNUTS- |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Apr 2012 11:08 |
| Last Modified: | 23 Apr 2012 11:08 |
| URI: | http://ir.cftri.res.in/id/eprint/7849 |
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