Process for making low-fat, cake donuts
作者： Richard N. McArdle , Joaquin C. Lugay , Jimbay Loh , Shun Ku , Helena S. Soedjak
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摘要: A chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The formed into shapes and baked in an oven within 10 minutes. gel comprised 80-95% water, 5-20% insoluble, water-binding fiber 0.2-2% hydrocolloid gelling agent.
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