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Chemically Leavened Donuts

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. [Pg.210]

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... [Pg.306]

Typical Formulas for the Elaboration of Hotcakes, Crepes, Muffins, Corn Bread, Biscuits, and Chemically Leavened Donuts... [Pg.307]

See other pages where Chemically Leavened Donuts is mentioned: [Pg.2189]    [Pg.208]    [Pg.287]    [Pg.291]    [Pg.306]    [Pg.42]   
See also in sourсe #XX -- [ Pg.306 , Pg.307 ]



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