CAKE DOUGHNUT OIL ABSORPTION INHIBITOR, CAKE DOUGHNUT DOUGH, CAKE DOUGHNUT AND PRODUCTION METHOD THEREFOR

摘要

PROBLEM TO BE SOLVED: To provide a cake doughnut that has a low oil content and is low calorie, and that has a light eat-texture, and an oil absorption inhibitor that makes a production of such cake doughnut easy.;SOLUTION: Provided are: a cake doughnut dough in which, per 100 pts.wt. of grain flour, a content of bread yeast is less than 0.15 pts.wt. by dry weight, and containing xanthan gum and guar gum by 0.18 to 0.5 pts.wt. as total dry weight, vitamin C by 0.0015 to 0.012 pts.wt., and sodium bicarbonate by 0.3 to 1 pts.wt., and in which the dry weight ratio of the xanthan gum/guar gum is from 85/15 to 40/60; and a cake doughnut oil absorption inhibitor in which the dry weight ratio of the xanthan gum/guar gum/vitamin C is (34 to 85)/(14 to 65)/(0.2 to 8) with respect to the total dry weight 100 of these three components.;SELECTED DRAWING: None;COPYRIGHT: (C)2017,JPO&INPIT