Frying doughnut

The gallate ester propyl gallate (E 311) is an antioxidant frequently used in the food, cosmetic and pharmaceutical industries to prevent the oxidation of unsaturated fatty acids into rancid-smelling compounds. It caused contact dermatitis in a baker and in a female confectioner who fried doughnuts, primarily sensitized by her night cream the margarine probably contained gallates. 

The end-products include artificial butter, filled milk and ice cream, white chocolate, summer candies, and special oils for deep-fat frying doughnuts, potato chips, mixed nuts and other snacks. 

Fig. S-14, Frying doughnuts in shortening. (Courtesy, American Soybean...

The shortening used to fry doughnut needs to have a melt profile somewhat close to butter, in order to produce crispy and soft doughnuts. Historically, partially... 

Frying. In a fried product, such as a doughnut, the fat is above 100°C and any water on the surface will flash into steam, but water in the interior will not reach boiling point except in very small or thin products. 

Doughnuts are made in many shapes but the ring shape has acquired some folklore. It is said that a ship s captain had them made like this to allow them to be put on the spokes of the ship s wheel. There is a more prosaic explanation. If the product is fried the heat can only travel slowly through the product because it is a poor conductor of heat. The hole in the middle prevents a situation where the outside becomes over cooked before the middle is cooked. 

This type of product can be produced by making a dough, rolling it out, cutting it, shaping it and frying it however, this sort of process is too labour intensive, except for domestic use or small doughnut shops. 

Fried Chicken (HM) Jelly Salisbury steak gravy Doughnut-cake icing Milk chocolate candy bar... 

Melting properties of fats in the mouth are important. Generally, consumers can detect a greasy characteristic if more than 3 percent solids remain in spreads at mouth temperatures, or if more than 5-6 percent fat solids remain in baked, fried and snack foods. Thus, doughnuts and bakery products are best eaten... 

Cake doughnuts. 2 to 4% defatted SF improves structure, gives an excellent star formation (hole), and reduces fat absorption during frying. The improved moisture retention improves product yield and shelf life. 

An interesting approach to reduce the health risks of consumer foods is to reduce the overall fat content of fried food. Cellulose derivatives such as CMC, MC, and HPMC are used in the batter or breadcrumbs to reduce oil absorption during frying (e.g., in doughnuts, fried dough products, structured, extruded, and coated products). The following example highlights the ability of HPMC to reduce the fat content of French fries. 

Some products, e.g., doughnuts, must be turned over a little more than half way through the frying process in order to get a symmetrical shape and a uniform crust color. For these products conveyors that automatically turn the dough pieces at the proper time are used. 

Microwave heating, as an additional source to conventional heating, has been claimed to offer advantages to the cooking of some products, e.g., doughnuts [68]. Microwave radiation is applied when the doughnuts are fried on their first side and result in a faster increase of the temperature inside the doughnut and consequently in a faster expansion. 

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