Development of low oil-uptake donuts

Reduced oil donuts are one goal of the donut industry. In this investigatio n, donuts were developed using wheat flour and various additives. Donut pro perties were analyzed including dough consistency (DC), firmness (FN), mois ture content (MC), and oil uptake (OU). Replacement of wheat flour with lon g-grain or waxy rice hour resulted in lower DC and MC, and higher FN and OU . Replacement with gelatinized rice flour or acetylated rice starch resulte d in generally higher DC, MC and FN and lower OU. Donuts formulated with wh eat flour and up to 50% gelatinized rice flour were comparable to wheat don uts in general characteristics but as much as 64% lower in oil uptake.