Mixture for doughnuts and method for manufacturing doughnuts

• Main Author: NAKAHATA DAIGO
• Format: Patent
• Language: Chinese; English
• Published: 29.12.2023
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The mixture for doughnuts according to the present invention contains a first wheat flour having a water absorption rate of 52-60% as measured by a farinograph, and a second wheat flour having a water absorption rate of 60-68% and higher than that of the first wheat flour. The content mass ratio of the first wheat flour to the second wheat flour is first wheat flour/second wheat flour = 1.22-19.0. Furthermore, the method for manufacturing the doughnut according to the present invention comprises a step of putting a dough prepared using the mixture into heated oil and frying the dough in oil, the ratio of the weight W (unit: g) of the dough put into the oil to the time T (unit: sec) required from the time when the dough is put into the oil until the dough floats up to the oil surface is W/T = 2.7-5.5. 本发明的甜甜圈用混合料含有：利用粉质仪测定的吸水率为52～60％的第1小麦粉、和所述吸水率为60～68％、且所述吸水率比所述第1小麦粉高的第2小麦粉。所述第1小麦粉与所述第2小麦粉的含有质量比是第1小麦粉/第2小麦粉＝1.22～19.0。另外，本发明的甜甜圈的制造方法具有将使用所述混合料制备而成的面团投入到加热了的油中而进行油炸的工序，使得投入到油中的所述面团的重量W(单位：g)与从该面团向油中的投入时刻起到该面团上浮到