Doughnut body, frozen doughnut body and donut, and method for producing donut

Abstract

The purpose of the present invention is to provide a technique by which high-quality doughnuts can be easily and stably produced. This doughnut dough has a multilayer structure comprising layers of doughy dough and layers of pasty dough. Use of the doughnut dough makes it possible to produce a doughnut which feels especially soft in the mouth and is voluminous. The doughnut dough can be frozen, and the frozen dough can be directly deep-fried. Thus, it becomes possible to easily and stably produce high-quality doughnuts.

Description

technical field

[0001] The present invention relates to doughnut bodies. In more detail, it is related with the manufacturing method of the donut material|dough, frozen doughnut material, a doughnut, and a donut which can manufacture the especially soft and fluffy donut. Background technique

[0002] Donuts are generally divided into fermented donuts that use yeast and cake donuts that are expanded with an expanding agent in a proportion close to that of a cake without using yeast. Fermented donuts are produced by molding kneaded dough, fermenting, and frying according to the usual method of making bread, and are characterized by a bread-like soft texture and firmness. In order to manufacture normal fermented donuts, steps of kneading raw materials, first floor time, dividing and dough forming, second bench time, forming, oven fermentation, and frying are required. In addition, when fermented donuts are generally produced using frozen raw materials, it is necessary to free...

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