Abstract
The effects of temperature (150, 165 and 180 °C) and frying method (deep fat and hot air frying methods) on the kinetic of doughnut's crust formation and also crust features were investigated in this study. Results revealed that at high frying temperatures in deep fat frying method, a higher percentage of doughnut surfaces were covered with crust, while at low temperatures using hot-air frying process, the crust percentage of the doughnut was higher compared with those of other frying method. By decreasing the temperature of fryer, the difference between frying time of two methods reduced gradually in a manner that at 150 °C the frying time was the same for both methods. Formation of doughnut's crust in deep fat frying method started from its lower and lateral parts but for hot air method, the formation began from the upper surface. Doughnut's crust formation during deep fat frying was more dependent on temperature than that of hot air fried ones. Hot air frying of doughnut reduced crust roughness and created a smoother surface compared to the deep fat fried samples. Decreasing the frying temperature for both methods increased the crust roughness. The results of this research permit a better understanding of crust formation procedure in deep fat and hot air frying process.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.