Cake donuts

Cake Donuts. The effects of 0-30% substitution of dry-roasted air-classified navy, pinto or black protein flour for wheat flour on the physical and sensory qualities of cake donuts were investigated. In general, fat absorption decreased as the level of substitution increased with the pinto bean variable having the lowest values. An increase of navy bean and pinto protein levels decreased donut height after the 10% level. The donuts with pinto bean protein exhibited less spread than the other bean type donut variables. Navy bean protein produced a more tender donut than the other bean types. The control donut and those with navy bean protein were the lightest in color, followed by pinto and black bean protein donuts,... 

Uses Gellant, film-former for pan coating of confections glazing agent for cakes, donuts, fruit, nuts, and candies gum Arabic replacement in hard candies fat dispersant, butter flavor enhancer in butter sauces for frozen vegetables... 

Baked or cake donuts are classified as chemically leavened products. Compared to yeast-leavened donuts, these are quick to prepare and generally baked, although some are fried. Baked donuts have lower oil content and therefore less calories and longer shelf-life expectations. Baked donuts are produced from soft or all-purpose wheat flours that are mixed with water, a combination of chemical leavening agents... 

Chem. Anaiysis 8.29% moisture 1.38% fat 75.8% sol. fiber 40.6% insol. fiber Uses Moisturizer inbiscuits, cake donuts emulsifier and flavor retention aid in marinades... 

Uses Emulsifier for w/o emulsions in foods, bread, rolls, yeast-raised donuts, sweet goods, cakes, cake donuts, idngs, fillings, margarine, low-calorie spreads, peanut butter dispersant for shortening crumb softener in baked goods Features Lipophilic Properties Plasties HLB 3.5... 

Chem. Descrip. Pregelatinized unmodified potato starch CAS 9005-25-8 EINECS/ELINCS 232-679-6 Uses Vise, builder, water binder for cakes, muffins, pancakes, waffles, donuts, breedings, nuts, batters, coatings, corn breads, ice creams cones Features Provides transparent disp., long body Regulatory Kosher... 

The flour is used for the production of chemically leavened bakery items such as cookies, hot cakes, muffins, biscuits, wafers, and coffee cakes, or chemically leavened donuts. 

Uses Emulsifier, softener, strengthener for cakes, yeast-raised donuts, and breads aerating agent, texturizer in cakes texturizer, shelf-life extender in yeast-raised donuts Features Hydrated... 

Uses Food emulsifier for emulsified shortenings for cakes, cake mixes, donut mixes, whipped toppings Properties Flakes, beads HLB 4.0 100% cone. 

Chem. Descrip. Mono and diglycerides Uses Food emulsifier for baked goods, donuts, sponge cake, cake Lamemul K 3000-Range [Cognis]... 

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