[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Factors influencing the quality of cake doughnut.

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

[img] PDF
JFST_1996_33_1_41-46.pdf - Published Version
Restricted to Registered users only

Download (511kB)

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.com/id/eprint/7849

Actions (login required)

View Item View Item