Dough for donuts, donuts, method for manufacturing donuts, method for manufacturing dough for donuts, and mix

Abstract

The present invention provides a dough for doughnuts, which has a deformation rate of 0.29 to 0.59 at a mechanical loss angle tangent value of 1 in dynamic viscoelasticity measured at 25°C at a frequency of 1 Hz. The dough for doughnuts preferably contains 2.2 to 4.4 parts by mass of α-starch per 100 parts by mass of the dough for doughnuts. The dough for doughnuts also preferably contains a leavening agent. In addition, the present invention also provides a doughnut formed by deep-frying the aforementioned dough for doughnuts and a method for producing the doughnut. In addition, the present invention also provides a method for producing a dough for doughnuts, which has a step of stirring a starch-containing dough containing 2.2 to 4.4% by mass of α-starch at a rotation speed of 250 to 450 rpm for 60 to 300 seconds.

Description

Technical Field

[0001] This invention relates to donut dough, donuts, a method for manufacturing donuts, a method for manufacturing donut dough, and a mixing powder. Background Technology

[0002] Donuts are a type of fried snack made by mixing wheat flour or other grain flours or starches with eggs, oils, sugars, etc. as needed to prepare the dough, and then deep-frying the prepared dough.

[0003] Regarding donut dough, Patent Document 1 previously described how adjusting the viscosity of the dough can improve the soft texture and shape stability during the deep-frying method.

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: Japanese Patent Application Publication No. 09-84512 Summary of the Invention

[0007] In recent years, there have been donut doughs containing α-starch that expand during frying due to the α-coagulation of starch. Such donut doughs require a large volume immediately after frying, and this volume should be maintained for a period of time after frying, which means that the shape stability after frying is required. This requirement is becoming increasingly important.

[0008] However, including the invention described in Patent Document 1, the prior art is not sufficient to balance the volume and shape stability of donuts after frying.

[0009] The inventors conducted an in-depth study on the composition of dough for donuts that utilize the α-chemical forces of starch for puffing, aiming to balance both volume and shape stability after frying. The results showed that the viscoelasticity of the dough is significantly related to both volume and shape stability after frying. Further research revealed that, in rheometer measurements, when the deformation rate with a mechanical loss tangent of 1 is within a specific range, both volume and shape stability after frying can be balanced.

[0010] The present invention is based on the above insights and provides a donut dough whose deformation rate is 0.29 to 0.59 when the mechanical loss tangent is 1, as measured in dynamic viscoelasticity at 25°C and 1Hz.

[0011] In addition, the present invention also provides a heated product of the above-mentioned donut dough, preferably a fried product.

[0012] In addition, the present invention also provides a method for manufacturing a donut, which involves deep-frying the aforementioned donut dough.

[0013] In addition, the present invention also provides a method for manufacturing the above-mentioned donut dough, which includes the following steps: stirring a starch-containing dough containing 2.2% to 4.4% by mass of α-starch at a speed of 250 rpm to 450 rpm for 60 to 300 seconds.

[0014] In addition, the present invention provides a mixed powder, which is a cereal powder containing α-starch, wherein the mixed powder is added to an aqueous liquid and stirred and mixed, and is used to manufacture a donut dough with a deformation rate of 0.29 to 0.59 when the dynamic viscoelasticity is measured at 25°C and 1Hz, and the mechanical loss tangent is 1. Detailed Implementation

[0015] The present invention will now be described based on preferred embodiments.

[0016] The dynamic viscoelasticity of the donut dough of the present invention, measured at 25°C and 1Hz, shows a deformation rate of 0.29 to 0.59 when the mechanical loss tangent is 1. By achieving this range, donuts obtained from the donut dough can balance both volume and shape stability after frying. Here, the mechanical loss tangent (tanδ) is an indicator of the viscoelasticity of the donut dough, defined by the ratio of the storage elastic modulus (G) to the loss elastic modulus (G"), G" / G = tanδ.

[0017] The strain rate can be determined using a dynamic viscoelasticity measuring and analyzing device through strain scanning tests. An example of such a device is the "MC302" manufactured by Anton Paar. For instance, it can be measured as follows.

[0018] The dough was placed between parallel plates (the lower circular plate has a diameter of 57 mm, and the upper circular plate has a diameter of 25 mm), with a gap of 1 mm between the upper and lower circular plates, and then placed in a dynamic viscoelasticity measuring and analyzing apparatus. Here, after placing the excess dough on the stage, the dough was clamped with the clamps as described above, and the excess portion was removed with a scraper for analysis.

[0019] While adjusting the temperature to 25°C, the stress value was continuously measured when the shear force (strain) was increased from 0.01% to 1000% at a certain speed (2.4 minutes is 10 times), thus obtaining the stress-time curve, specifically the loss elastic modulus (G")-time curve and the storage elastic modulus (G')-time curve (strain scanning test).

[0020] From the curve of mechanical loss tangent (tanδ) - deformation rate obtained from the stress-time curve, the deformation rate when the mechanical loss tangent (tanδ) is 1 is determined.

[0021] In the donut dough of the present invention, by making the deformation rate at a mechanical loss tangent of 1 ≤ 0.29 or higher, the shape destruction of the resulting donuts over time can be suppressed, resulting in excellent shape stability. Furthermore, by making the deformation rate at a mechanical loss tangent of 1 ≤ 0.59 or lower, the volumetric quality of the resulting donuts can be improved. Additionally, donut dough with a deformation rate of 0.29 to 0.59 also exhibits excellent sticky and chewy texture after frying. The deformation rate at a mechanical loss tangent of 1 used in the present invention allows for accurate viscosity measurement with good reproducibility, even for doughs that are difficult to quantify using a Type B viscometer due to their low fluidity. Furthermore, in the present invention, the deformation rate of the donut dough is preferably measured within 20 minutes before frying, more preferably within 10 minutes before frying.

[0022] In one embodiment of the present invention, the donut dough of the present invention is a type of dough that expands due to the α-oxidation force of starch, thus containing α-oxidized starch and possessing the viscoelasticity it provides. To smoothly obtain the aforementioned deformation rate, the amount of α-oxidized starch used in the donut dough of the present invention is preferably set to a specific amount. Specifically, the amount of α-oxidized starch in 100 parts by weight of the donut dough is preferably 2.2 to 4.4 parts by weight. By making the amount of α-oxidized starch in 100 parts by weight of the donut dough 2.2 parts by weight or more, it is easy to achieve a deformation rate of 0.59 or less, thereby easily increasing the volume of the donut dough after frying. Furthermore, by making the amount of α-oxidized starch in 100 parts by weight of the donut dough 4.4 parts by weight or less, the dough is less prone to relaxation after mixing, thus easily achieving a deformation rate of 0.29 or more, thereby easily improving the shape stability of the donut dough after frying. From these viewpoints, the amount of α-oxidized starch in 100 parts by weight of the donut dough is more preferably 2.6 to 4.0 parts by weight. When the α-starch in the dough is in the proportions described above, it exhibits high viscoelasticity, resulting in numerous large air pockets immediately after frying. Under these conditions, by adjusting the relaxation level of the dough through the aforementioned deformation rate, a balance between volume and shape stability after frying can be effectively achieved.

[0023] Here, examples of α-modified starch include α-modified tapioca starch, α-modified potato starch, α-modified wheat starch, α-modified rice starch, α-modified corn starch, α-modified glutinous corn starch, and processed starches that have undergone processing other than α-modification. Examples of processing methods other than α-modification for processed starches that have undergone processing other than α-modification include one or more methods selected from acetylation, hydroxypropylation, etherification, cross-linking, oxidation, etc. Furthermore, the order of α-modification and other processing methods is not important. As α-modified starch, any one or more of the various starches listed above can be used in combination. In this invention, from the viewpoint of balancing sufficient volume and shape stability, one or more of the following starches are preferred: α-modified tapioca starch, α-modified glutinous corn starch, α-modified wheat starch, and starches that have undergone processing other than α-modification. Furthermore, in the donut dough of this invention, even if α-modified grain flour is present, it is not included in the amount of α-modified starch. The amount of α-gluten flour contained in the donut dough is preferably 100 parts by weight or less, more preferably 80 parts by weight or less, relative to 100 parts by weight of α-starch.

[0024] In this invention, the powders (excluding fats) used in the donut dough may include, as needed, starches other than α-formed starch (hereinafter also referred to as "non-α-formed starch"), cereals, sugars, leavening agents, emulsifiers, seasonings, and other powders, in addition to α-formed starch. From the viewpoint of more easily obtaining the aforementioned deformation rate and obtaining donuts with stable shapes, the amount of powders (excluding fats) used in the donut dough is preferably 45 to 70 parts by weight, and more preferably 50 to 65 parts by weight, per 100 parts by weight of the donut dough.

[0025] The donut dough of the present invention typically contains cereal flour and / or starch other than α-starch (hereinafter also referred to as "non-α-starch") as a component of the powder used, which is preferred in terms of a sticky texture. Examples of cereal flour include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, corn flour, etc., and any one or more of them can be used in combination. Wheat flour, rice flour, or mixtures thereof are preferred. Examples of wheat flour include thin flour, medium flour, strong flour, whole grain flour, etc. Furthermore, examples of non-α-starch include β-starch such as potato starch, tapioca starch, wheat starch, rice starch, corn starch, and glutinous corn starch, as well as processed starches that have undergone processing other than α-modification. Any one of these cereal flours and / or non-α-starches can be used, or a mixture of two or more can be used.

[0026] From the viewpoint of achieving a sticky and chewy texture, in this invention, non-alpha-modified starch is preferred, more preferably non-alpha-modified starch derived from at least one of cassava, potato, wheat, rice, corn starch, and glutinous corn, and particularly preferably non-alpha-modified processed starch derived from at least one of cassava, wheat, and glutinous corn. In this invention, when using non-alpha-modified starch, from the viewpoint of obtaining shape-stable donuts, the proportion of non-alpha-modified starch in 100 parts by weight is preferably 20 to 40 parts by weight, more preferably 25 to 35 parts by weight.

[0027] Furthermore, from the viewpoint of obtaining donuts with stable shapes, the donut dough of the present invention preferably uses grain flour such as wheat flour, and particularly preferably wheat flour. In the present invention, using non-α-oxidized grain flour is preferred in terms of obtaining donuts with stable shapes. When grain flour is used in the donut dough of the present invention, from the viewpoint of easily obtaining the above-mentioned effects of using grain flour, the amount of grain flour in 100 parts by weight is preferably 0.1 to 10 parts by weight, more preferably 0.5 to 8 parts by weight. In addition, from the same viewpoint as above, the amount of grain flour relative to 100 parts by weight of total starch is preferably 0.1 to 20 parts by weight, more preferably 0.5 to 15 parts by weight.

[0028] There are two types of donuts: one type uses the leavening power of baker's yeast to make the dough rise (sometimes called "yeast donuts"), and the other type uses a leavening agent to make the dough rise. The donut dough of this invention does not use yeast fermentation but uses a leavening agent, which is preferred in that it can more effectively obtain a full appearance and shape stability after frying while maintaining the aforementioned deformation rate. As a leavening agent, there are no particular limitations; examples include sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, and ammonium chloride. One of these agents can be used alone or in combination of two or more.

[0029] The amount of leavening agent is preferably 0.1 to 3 parts by weight per 100 parts by weight of donut dough, more preferably 0.5 to 2.6 parts by weight.

[0030] Furthermore, the donut dough of the present invention can use powdered ingredients other than starch, cereal flour, and leavening agents. Examples of such powdered ingredients include sugars such as granulated sugar; solid eggs such as dried eggs; dairy products such as skim milk powder; salts such as salt; emulsifiers, thickeners, acidulants, flavorings, spices, colorings, dried fruit juices, vitamins, and plant-based proteins. From the viewpoint of improving desired flavor, texture, and other properties, the total amount of powdered ingredients other than starch, cereal flour, and leavening agents (excluding fats) in 100 parts by weight of the donut dough is preferably 3 to 25 parts by weight, more preferably 6 to 22 parts by weight.

[0031] Furthermore, the donut dough of the present invention may contain fats. Examples of fats include those that are solid or semi-solid at room temperature (25°C) and those that are liquid at room temperature (25°C). Examples of fats that are solid or semi-solid at room temperature (25°C) include shortening, butter, margarine, lard, tallow, cocoa butter, palm oil, and hydrogenated fats. Examples of fats that are liquid at room temperature (25°C) include soybean oil, rapeseed oil, sesame oil, safflower oil, olive oil, cottonseed oil, corn oil, rice bran oil, palm oil, sunflower oil, safflower oil, and salad oil. Furthermore, semi-solid refers to a state where it is not fluid at 25°C but deforms when pressed with a finger at room temperature, or a paste-like state. On the other hand, liquid refers to a state where it is fluid.

[0032] From the viewpoint of easily obtaining a sticky texture and improving the anti-aging properties of starch to maintain the sticky texture, the fat in the donut dough of the present invention is preferably 7% to 13% by mass, more preferably 8% to 12% by mass.

[0033] In addition to the starch, cereal flour, leavening agents, and fats mentioned above, donut dough can also use water or aqueous liquids such as eggs and milk. Furthermore, the aqueous liquid referred to here can be either an aqueous solution or an aqueous dispersion.

[0034] For example, when using aqueous liquids such as water, eggs, or milk, from the viewpoint of easily obtaining donut dough with the aforementioned deformation rate and from the viewpoint of shape stability, the water content in 100 parts by weight of the donut dough is preferably 21 to 51 parts by weight, more preferably 26 to 46 parts by weight. Here, the water content refers to the total amount of water used in the dough and the moisture content in the water-containing ingredients.

[0035] Furthermore, when using liquid eggs such as whole eggs, egg whites, and egg yolks (eggs are sometimes simply referred to as "eggs"), from the viewpoints of easily obtaining donut dough with the aforementioned deformation rate and shape stability, the amount of the aforementioned liquid eggs in 100 parts by weight of the donut dough is preferably 2 to 22 parts by weight, more preferably 7 to 17 parts by weight. Additionally, examples of the aforementioned dairy products include milk, low-fat milk, processed milk, or other liquid dairy products.

[0036] Next, a preferred method for manufacturing the donut dough of the present invention will be described. The donut dough of the present invention is preferably manufactured using a method comprising the following steps: stirring a starch-containing dough containing 2.2% to 4.4% by mass of α-starch at a speed of 250 rpm to 450 rpm for 60 to 300 seconds. The composition of the starch-containing dough can be the same as that of the donut dough, and all matters described above regarding the composition of the donut dough are consistent with the description of the starch-containing dough. The method for manufacturing the donut dough of the present invention includes the step of stirring a starch-containing dough containing 2.2% to 4.4% by mass of α-starch at a speed of 250 rpm to 450 rpm for 60 to 300 seconds, thereby easily and smoothly obtaining the donut dough with the aforementioned deformation rate, and is therefore preferred, more preferably, stirring for 90 to 270 seconds. The speed is preferably 250 rpm to 450 rpm, more preferably 280 rpm to 420 rpm.

[0037] Furthermore, the aforementioned rotational speed preferably refers to the rotational speed of the stirring element in the mixer. Examples of the stirring element include a rotating shaft and a rotor. As for the amount of dough, there is no particular limitation as long as the amount at the aforementioned rotational speed is obtainable, and it is determined within the range of conventional technical knowledge, but it is generally preferred to use a range of 30% to 60% of the maximum capacity of the mixer (typically 10 to 1500 L).

[0038] Furthermore, in this invention, the starch-containing dough containing 2.2% to 4.4% by mass of α-starch is stirred at 50 to 150 rpm before stirring at a speed of 250 to 450 rpm, which allows for a smoother attainment of the aforementioned deformation rate, and is preferred from this viewpoint. The starch-containing dough containing 2.2% to 4.4% by mass of α-starch is preferably obtained by stirring at 50 to 150 rpm for 60 to 240 seconds, more preferably for 90 to 210 seconds. When stirring the starch-containing dough at 50 to 150 rpm for 60 to 240 seconds, the speed is further preferably 60 to 140 rpm.

[0039] When the stirring at speeds of 250 rpm to 450 rpm and 50 rpm to 150 rpm is performed by a stirring device, the same device or different stirring devices may be used.

[0040] Through the above steps, donut dough can be obtained. The obtained donut dough will be fried appropriately. Regarding frying, there are the following methods: frying the donut dough while it floats on the oil surface, then flipping it over and frying both sides; and submerged frying, where the donut dough is forced to sink. However, the submerged frying method yields donuts with a stable shape, which is preferred in this respect. Furthermore, the oil temperature during frying is usually around 170–190°C, and the frying time, while depending on the size of the dough, is usually around 2–10 minutes.

[0041] The shape of the donuts obtained by frying the dough of the present invention is not particularly limited, and can be disc-shaped, ring-shaped, spherical, etc. The donuts preferably have hollow portions in a cross-section that is cut in half along the thickness direction. In the case of a cross-section cut in half along the thickness direction, for example, if the donut is ring-shaped, then the cross-section is also ring-shaped. The hollow portion in the freshly fried donut means, for example, that every 10 cm of the cross-section... 2 Preferably, it contains 6 or more cavities with a maximum length of 3 mm or more; more preferably, it contains 8 or more. The maximum length referred to here is the length of the longest line segment among the cavities in the cross-section. Furthermore, from a manufacturing ease perspective, the cross-section has a per 10 cm... 2 The number of cavities with a maximum length of 3mm or more is preferably less than 20.

[0042] Next, the mixed powder of the present invention will be described. The mixed powder of the present invention is a cereal flour mixed powder containing α-starch, wherein, after adding an aqueous liquid and mixing, this mixed powder is used to manufacture the following donut dough: in the dynamic viscoelasticity measured at 25°C and a frequency of 1Hz, the deformation rate at a mechanical loss tangent of 1 is 0.29 to 0.59. As raw materials for the mixed powder, the above-mentioned starch, cereal flour, and leavening agent, or other powder components, can be used. In this specification, starch and / or cereal flour are also referred to as "cereal flour". In addition, as the above, water, eggs, milk, etc., can be cited as the aqueous liquid mixed in the mixed powder. As an example of an aqueous liquid, the examples of liquid eggs listed above can be cited. In addition, in addition to the aqueous liquid, oils can also be added to the mixed powder and mixed. As oils, various oils listed above can be used. From the viewpoint of being able to smoothly obtain the above-mentioned donut dough using the mixed powder, it is preferable to contain 4 to 9 parts by weight of α-starch per 100 parts by weight of the mixed powder. From the viewpoint of easily manufacturing the donut dough of the above-mentioned preferred form, when using non-α-starch, it is preferable to contain 45 to 65 parts by weight of α-starch per 100 parts by weight of the mixed powder. When using a leavening agent, it is preferable to contain 0.5 to 3.5 parts by weight of α-starch per 100 parts by weight of the mixed powder. When using powder components other than starch, cereal flour, and leavening agents, it is preferable to contain 20 to 40 parts by weight of α-starch per 100 parts by weight of the mixed powder. In addition, in the above-described numerical ranges of "per 100 parts by weight of mixed powder", when the mixed powder contains oil, it is preferable to set the total amount of components other than oil in the mixed powder as per 100 parts by weight.

[0043] Example

[0044] The present invention will now be described with reference to embodiments, but the present invention is not limited to the embodiments described below.

[0045] [Example 1]

[0046] 3.9 parts by weight of wheat flour, 32.7 parts by weight of non-α-processed starch from cassava, 2.2 parts by weight of α-processed cassava starch, 8.8 parts by weight of sugar, 0.8 parts by weight of plant protein, 0.8 parts by weight of leavening agent, 4.1 parts by weight of oil, 1.1 parts by weight of emulsifier and 0.8 parts by weight of salt are mixed to obtain a mixture.

[0047] Add 24.9 parts by weight of water, 11.6 parts by weight of egg, and 8.3 parts by weight of margarine (70% by weight of fat content) to the obtained mixture. Using a mixer (HPI-20M, Kanto Mixer Industry Co., Ltd.), mix at 136 rpm for 120 seconds and then at 310 rpm for 120 seconds to obtain donut dough. The amount of dough mixed is set to 42% of the mixer's maximum capacity. The moisture content of the donut dough is 36% by weight. The total amount of flour (excluding fat) used in the donut dough is 51% by weight.

[0048] [Comparative Examples 1 and 2, Examples 2-4]

[0049] The mixing time at 310 rpm and the amount of α-starch were changed as described in Table 1. Furthermore, the increase in α-cassava starch in Examples 2-4 and Comparative Example 2 was adjusted to a total of 100 parts by weight of dough by reducing the amount of non-α-processed starch from cassava (the total amount of α-starch and non-α-processed starch from cassava was adjusted to 34.9% by weight in the dough). Otherwise, donut dough was obtained in the same manner as in Example 1.

[0050] The deformation rate of the obtained donut dough was determined using the method described above. Detailed conditions are as follows: The deformation rate was determined 10 minutes after the donut dough was prepared. Within 10 minutes of the deformation rate determination, the obtained donut dough was shaped into a ring using a plunger (manufactured by Belshaw), and then deep-fried at 180°C for 4 minutes using a submerged frying method to obtain ring-shaped donuts.

[0051] The resulting donuts were evaluated by 10 judges according to the following criteria: volume immediately after frying, shape stability after 24 hours of frying, and sticky texture after 24 hours of frying. The average score was calculated. The results are shown in Table 1.

[0052] (Dynamic viscoelasticity measurement)

[0053] For the donut dough prepared by the above method, the storage modulus of elasticity, loss modulus of elasticity, and mechanical loss tangent were measured using a dynamic viscoelasticity analysis apparatus MC302 (Anton Paar Japan Co., Ltd.). In the dynamic viscoelasticity analysis apparatus, the sample was placed on a lower circular plate (φ57mm) controlled at 25°C, and an upper plate (φ25mm) was clamped on top of it, with a gap of 1mm between the upper and lower circular plates. Under certain frequency conditions (6.28rad / s, 1Hz), the storage modulus of elasticity (G'), loss modulus of elasticity (G”), and mechanical loss tangent (tanδ=G” / G') were measured.

[0054] Temperature: 25℃

[0055] • Strain-dependent test: strain range 0.1–1000%, frequency 6.28 rad / s (1 Hz)

[0056] The volume of the product after frying:

[0057] 5 points: It has a sense of volume.

[0058] 4 points: It has a certain degree of volume.

[0059] 3 points: Slightly lacks a sense of volume.

[0060] 2 points: Lack of volume.

[0061] 1 point: No sense of volume.

[0062] Shape stability:

[0063] 5 points: No deformation or shrinkage compared to freshly fried food.

[0064] 4 points: Less deformation and shrinkage compared to freshly fried food.

[0065] 3 points: Compared to when it was freshly fried, it shows slight deformation and shrinkage.

[0066] 2 points: Compared to when it was freshly fried, it shows signs of deformation and shrinkage.

[0067] 1 point: Compared to freshly fried food, it deforms and shrinks significantly.

[0068] Sticky and chewy texture:

[0069] 5 points: You can feel the sticky and chewy texture.

[0070] 4 points: You can feel a certain degree of stickiness and chewiness.

[0071] 3 points: Slightly lacks a sticky and chewy texture.

[0072] 2 points: Lacks a sticky and chewy texture.

[0073] 1 point: I can't feel the sticky texture.

[0074] Table 1

[0075]

[0076] As shown in Table 1, donut dough with a deformation rate of 0.29–0.59 at tanδ = 1 yields donuts with good shape stability, volume, and a sticky, chewy texture. Furthermore, in each example and comparative example, when freshly fried donuts were cut in half their thickness and the cross-section was examined for voids, the voids were found per 10 cm². 2The number of voids with a maximum length of 3 mm or more on the cross-section ranged from 6 to 20 (the same applies to Comparative Examples 3 to 6 and Examples 5 to 16 below).

[0077] [Comparative Examples 3 and 4, Examples 5-8]

[0078] In Comparative Examples 1, 2, and Examples 1-4, α-modified wheat starch was used instead of α-modified tapioca starch, and the amounts were set as shown in Table 2. Additionally, the mixing time at 310 rpm was changed to the time shown in Table 2. Otherwise, donut dough was prepared and evaluated in the same manner as in Comparative Examples 1, 2, and Examples 1-4. The results are shown in Table 2.

[0079] Table 2

[0080]

[0081] [Comparative Examples 5 and 6, Examples 9-12]

[0082] In Comparative Examples 1, 2, and Examples 1-4, α-phosphate cross-linked tapioca starch was used instead of α-phosphate tapioca starch, and the amounts were set as shown in Table 3. Additionally, the stirring time at 310 rpm was changed to the time shown in Table 3. Otherwise, donut dough was prepared and evaluated in the same manner as in Comparative Examples 1, 2, and Examples 1-4. The results are shown in Table 3.

[0083] Table 3

[0084]

[0085] [Comparative Examples 7 and 8, Examples 13-16]

[0086] In Comparative Examples 1 and 2, and Examples 1-4, α-etherified phosphate-crosslinked tapioca starch was used instead of α-methyl tapioca starch, and the amounts were set as shown in Table 4. Additionally, the stirring time at 310 rpm was changed to the time shown in Table 4. Otherwise, donut dough was prepared and evaluated in the same manner as in Comparative Examples 1 and 2, and Examples 1-4. The results are shown in Table 4.

[0087] Table 4

[0088]

[0089] As shown in Tables 2-4, even if there is no processing other than α-oxidation in the α-oxidized starch or the source of the raw starch is different, by adjusting the stirring time at a speed of 310 rpm, a dough with a deformation rate of 0.29-0.59 when the mechanical loss tangent is 1 can be obtained. By frying this dough, donuts with good shape stability and volume can be obtained.

[0090] Industrial availability

[0091] According to the present invention, for donuts that are puffed by utilizing the α-chemical force of starch, both the volume and shape stability after frying can be taken into account.

Claims

1. A donut dough, wherein the deformation rate at a mechanical loss tangent of 1, as measured in its dynamic viscoelasticity at 25°C and 1Hz, is 0.29~0.

59. In 100 parts by weight of donut dough, there are 2.2 to 4.4 parts by weight of α-starch, 20 to 40 parts by weight of non-α-starch, and 0.1 to 3 parts by weight of leavening agent. The α-starch is derived from wheat starch or tapioca starch. The donut dough is obtained by mixing a starch-containing dough containing α-starch, non-α-starch and leavening agent at a speed of 50 rpm to 150 rpm for 60 to 240 seconds, and then mixing it at a speed of 250 rpm to 450 rpm for 60 to 300 seconds.

2. A donut formed by deep-frying the donut dough according to claim 1.

3. A method for manufacturing donut dough, wherein, In 100 parts by weight of donut dough, there are 2.2 to 4.4 parts by weight of α-starch, 20 to 40 parts by weight of non-α-starch, and 0.1 to 3 parts by weight of leavening agent. The α-starch is derived from wheat starch or tapioca starch. The starch-containing dough, containing the α-starch, non-α-starch, and leavening agent, is stirred at 50 rpm to 150 rpm for 60 to 240 seconds, and then stirred at 250 rpm to 450 rpm for 60 to 300 seconds. Donut dough with a deformation rate of 0.29~0.59 when the mechanical loss tangent is 1, as measured under dynamic viscoelasticity conditions of 25°C and 1Hz.

4. A method for manufacturing a donut, wherein, The donut dough obtained by the manufacturing method according to claim 3 is fried.

5. A mixed powder, which is a cereal flour mixture containing α-starch, wherein, The mixed powder contains 4 to 9 parts by weight of α-starch, 45 to 65 parts by weight of non-α-starch, and 0.5 to 3.5 parts by weight of leavening agent per 100 parts by weight, wherein the α-starch is derived from wheat starch or tapioca starch. The mixed powder was added to an aqueous solution and stirred at 50 rpm to 150 rpm for 60 to 240 seconds, then stirred and mixed at 250 rpm to 450 rpm for 60 to 300 seconds, and used to manufacture the following donut dough: the deformation rate of 0.29 to 0.59 when the mechanical loss tangent is 1 in the dynamic viscoelasticity measured at 25°C and 1 Hz.

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