Reduction in fat uptake of doughnut by microparticulated wheat bran.
Wheat flour-microparticulated wheat bran (MWB) mixture and composites were prepared, and their potential as an oil repellent was evaluated in doughnuts. As MWB content increased, the oil-holding capacity decreased, and there were significant changes in water-holding capacity (p < 0.05). As MWB content increased, the fat content of doughnuts decreased. In addition, the wheat flour-MWB composite was more effective for preventing fat uptake than the wheat flour-MWB mixture. The hardness of the composite was higher than the mixture, although volume and weight decreased and surface colour became darker than that of the mixture. As the proportion of wheat bran in the doughnut formulation increased, the inner crust achieved a uniform cell size and cellular integrity was improved. Based on these data, wheat flour-MWB composites are appropriate for use in doughnut formulas with low fat uptake.
Korea Food Research Institute, 516 Baekhyun-Dong, Bundang-Ku, Songnam-Si, Kyunggi-Do 463-746, Republic of Korea.
Bum-Keun
BK
Kim
Yong-Gi
YG
Chun
Ah-Ra
AR
Cho
Dong-June
DJ
Park
D000327:Adsorption; D055598:Chemical Phenomena; D003116:Color; D003296:Cooking; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D057140:Fast Foods / Q000032:analysis*; D005433:Flour / Q000032:analysis; D005511:Food Handling; D006244:Hardness; D055595:Mechanical Phenomena; D008855:Microscopy, Electron, Scanning; D010316:Particle Size; D012639:Seeds / Q000737:chemistry*; D013024:Soybean Oil / Q000032:analysis / Q000737:chemistry*; D013499:Surface Properties; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000032:analysis
D004041:Dietary Fats; D004043:Dietary Fiber; D014867:Water; D013024:Soybean Oil