DOUGHNUT MIX

DOUGHNUT MIX

PROBLEM TO BE SOLVED: To provide a doughnut mix for a dough having excellent shape retention ability and for a donut having glutinous texture.SOLUTION: The doughnut mix includes 2 to 10 mass% of a solid fat with a melting point of 30 to 80°C, 2 to 10 mass% of a liquid oil with a melting point of 25°...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: KONISHI SHOHEI, ARAKI ISAO, YAGISHITA TAKAHIRO, SASAKI TAKAYUKI
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:PROBLEM TO BE SOLVED: To provide a doughnut mix for a dough having excellent shape retention ability and for a donut having glutinous texture.SOLUTION: The doughnut mix includes 2 to 10 mass% of a solid fat with a melting point of 30 to 80°C, 2 to 10 mass% of a liquid oil with a melting point of 25°C or lower, and 2 to 10 mass% of powdered fat. Preferably the doughnut mix further includes 0.1 to 2.0 mass% of expansion agent. Preferably the solid fat includes a shortening. Preferably the liquid oil includes salad oil.