Showing papers on "Prepared Material published in 1989"
Patent•
24 Jan 1989
TL;DR: In this paper, a soft and crisp doughnut was made by kneading a specified ferment prepared material and raw materials for cake and doughnut, then dividing, shaping and frying them.
Abstract: PURPOSE: To manufacture a soft and crisp doughnut by kneading a specified ferment prepared material and raw materials for cake and doughnut, then dividing, shaping and frying them CONSTITUTION: Grain powder of 0-30 ptswt other than flour, starch of 0-10 ptswt, potato flour of 0-10 ptswt, saccharide of 3-20 ptswt, common salt of 1-2 ptswt, milk powder of 0-10 ptswt and shortening of 1-20 ptswt, etc, are blended into flour of 100 pts to obtain a doughnut raw material (A) Then, water of 100-200 ptswt and yeast of 5-15 ptswt are added into the A- component of 100 ptswt, mixed and fermented at 26-30 degC for 80-150 minutes to obtain the ferment prepared material (B) Then, the B-component and liquid material of 60-80 ptswt are added into the raw material (A) of 100 ptswt for the cake and the doughnut, and they are mixed, kneaded, divided, shaped and fried at 190-200 degC
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