The factors that affect the amount of fat absorbed by doughnuts may
be outlined as follows. Other factors than those listed may also affect the
amount of fat absorbed: (1) surface area, (2) the temperature of the
ingredients when mixed, (3) the extent of mixing, (4) the kind and brand
of flour used, (5) the amount of flour, (6) the cooking temperature and
the length of time of cooking, (7) letting the dough stand before frying,
and (8) variation in the proportion of ingredients used in the recipe. All
the above factors either directly or indirectly affect the texture and also the
tenderness of the doughnuts.
Surface area. Other things being equal, the greater the surface area
the greater the fat absorption. The total surface area of doughnuts may be
increased by stretching the dough in handling and by cracks on the surface
of the dough. The thicker the doughnut is rolled, the smaller the total
surface area in proportion to the weight of the doughnut. The thickness
of the dough in all the following experiments is ^ inch. This is controlled
by rolling the dough between cleats tacked to a bread board.
Temperature of ingredients when mixed. The results in Table 61
show that the temperature of the ingredients when mixed has a decided
558
FATS AND OILS
effect upon the amount of fat absorbed during cooking. The tenderness of
the doughnuts was as marked as the fat absorption, for all the doughnuts
of series II were tougher than those of series I. The dough made from the
materials that had been incubated at 40°C. developed very rapidly, be-
coming quite elastic and rubbery in a short time. The dough stretched
yet was so tenacious that it was difficult to divide it. It had a tendency to
draw up and shrink after rolling. With this temperature even 60 strokes
was too long to mix the dough to secure tender doughnuts. The best
temperature of the ingredients to secure doughnuts of desirable texture and
tenderness is about 22° to 27°C. (72° to 80°F.).
TABLE 61
Variation in Fat Absorption Due to Difference in Temperature of
THE Ingredients of the Dough When Mixed, Six Doughnuts in Each
Lot. Cooked 3 Minutes at 175° to 180°C.
Number
strokes
for
mixing
Tempera-
ture of in-
gredients
when first
mixed
Weight of
uncooked
dough-
nuts,
grams
Weight of
cooked
dough-
nuts,
grams
Fat ab
sorbed
Experi-
ment 94
Grams
Per cent
1,1
60
22°C.
140.6
181.1
60.5
33.4
2
80
143.5
179.5
55.5
30.9
3
100
144.0
175.0
47.0
26.8
4
120
141.0
169.9
47.0
27.8
11,1
60
40°C.
146.6
158.6
28.0
17.6
2
80
145.8
154.8
26.0
16.7
3
100
153.7
161.7
24.5
15.1
4
120
150.4
159.4
24.5
15.3
A word of explanation is necessary regarding the percentage of fat
absorbed. As given in the tables it is only approximate. Doughnuts both
lose and gain weight during cooking. Moisture is lost and fat is absorbed.
The only accurate way to obtain the percentage of fat absorbed in dough-
nuts is to run an analysis on the ingredients used, i.e., to determine the
amount of fat in the dough and in the cooked doughnuts. This requires
too long for regular class work. Denton has suggested that the percentage
of fat be calculated on the weight of the cooked doughnuts, and this has
been followed in determining the percentage of fat given in the tables. The
uncooked weight of the doughnuts is also given.
Page 444
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AI-modernized reading of the original text
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The factors that affect the amount of fat absorbed by doughnuts may
be outlined as follows. Other factors than those listed may also affect the
amount of fat absorbed: (1) surface area, (2) the temperature of the
ingredients when mixed, (3) the extent of mixing, (4) the kind and brand
of flour used, (5) the amount of flour, (6) the cooking temperature and
the length of time of cooking, (7) letting the dough stand before frying,
and (8) variation in the proportion of ingredients used in the recipe. All
the above factors either directly or indirectly affect the texture and also the
tenderness of the doughnuts.
Surface area. Other things being equal, the greater the surface area
the greater the fat absorption. The total surface area of doughnuts may be
increased by stretching the dough in handling and by cracks on the surface
of the dough. The thicker the doughnut is rolled, the smaller the total
surface area in proportion to the weight of the doughnut. The thickness
of the dough in all the following experiments is ^ inch. This is controlled
by rolling the dough between cleats tacked to a bread board.
Temperature of ingredients when mixed. The results in Table 61
show that the temperature of the ingredients when mixed has a decided
558
FATS AND OILS
effect upon the amount of fat absorbed during cooking. The tenderness of
the doughnuts was as marked as the fat absorption, for all the doughnuts
of series II were tougher than those of series I. The dough made from the
materials that had been incubated at 40°C. developed very rapidly, be-
coming quite elastic and rubbery in a short time. The dough stretched
yet was so tenacious that it was difficult to divide it. It had a tendency to
draw up and shrink after rolling. With this temperature even 60 strokes
was too long to mix the dough to secure tender doughnuts. The best
temperature of the ingredients to secure doughnuts of desirable texture and
tenderness is about 22° to 27°C. (72° to 80°F.).
TABLE 61
Variation in Fat Absorption Due to Difference in Temperature of
THE Ingredients of the Dough When Mixed, Six Doughnuts in Each
Lot. Cooked 3 Minutes at 175° to 180°C.
Number
strokes
for
mixing
Tempera-
ture of in-
gredients
when first
mixed
Weight of
uncooked
dough-
nuts,
grams
Weight of
cooked
dough-
nuts,
grams
Fat ab
sorbed
Experi-
ment 94
Grams
Per cent
1,1
60
22°C.
140.6
181.1
60.5
33.4
2
80
143.5
179.5
55.5
30.9
3
100
144.0
175.0
47.0
26.8
4
120
141.0
169.9
47.0
27.8
11,1
60
40°C.
146.6
158.6
28.0
17.6
2
80
145.8
154.8
26.0
16.7
3
100
153.7
161.7
24.5
15.1
4
120
150.4
159.4
24.5
15.3
A word of explanation is necessary regarding the percentage of fat
absorbed. As given in the tables it is only approximate. Doughnuts both
lose and gain weight during cooking. Moisture is lost and fat is absorbed.
The only accurate way to obtain the percentage of fat absorbed in dough-
nuts is to run an analysis on the ingredients used, i.e., to determine the
amount of fat in the dough and in the cooked doughnuts. This requires
too long for regular class work. Denton has suggested that the percentage
of fat be calculated on the weight of the cooked doughnuts, and this has
been followed in determining the percentage of fat given in the tables. The
uncooked weight of the doughnuts is also given.