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Preparation and Characterization of Low Oil Uptake Rice Cake Donuts

September 2002 Volume 79 Number 5
Pages 745 — 748
F. Shih 1 , 2 and K. Daigle 1

Southern Regional Research Center, USDA, P.O. Box 19687, New Orleans, LA 70179. Corresponding author. E-mail: fshih@srrc.ars.usda.gov.


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2002.79.5.745
Accepted May 20, 2002.
ABSTRACT

Cake donuts were prepared using wheat flour (WF), long grain rice flour (LGRF), and waxy rice flour (WRF). They were also prepared with the flours partially replaced by pregelatinized rice flour (PGRF) or propylene glycol alginate (PGA). The dough consistency was maintained at a comparable predetermined level by adjusting the water content. Without PGRF or PGA in the formulation, the WRF donut had the lowest oil uptake (11.8%) and the WF donut the highest (23.6%). With modified flour formulations, the oil uptake decreased for LGRF donuts and WF donuts. Oil uptake of the LGRF donut decreased with increased PGRF. Up to 30% PGRF could be used, with characteristics comparable to the traditional WF donuts but as much as 54% lower in oil uptake on a dry basis.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2002.