Process for making low-fat, cake donuts
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United States of America Patent
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Sep 8, 1998
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N/A
app pub date -
Oct 1, 1996
filing date -
Dec 23, 1994
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Abstract
A chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The dough is formed into donut shapes and baked in an oven within 10 minutes. The gel is comprised of 80-95% water, 5-20% insoluble, water-binding fiber and 0.2-2% thermally-reversible hydrocolloid gelling agent.
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