Effect of cryogenic freezing on the textural and sensoric properties of donuts

• DOI: 10.14232/rard.2019.1-2.29-34
• Publication Date: 2020-11-04T14:32:08Z
• Authors: Karina Ilona Hidas; Adrienn Tóth; Eszter Hamar; Ivett Jakab; László Friedrich; Csaba Németh
• Keywords: Sunflower oil; Congelation

Cryogenic freezing is a mild technology due to the formation of small ice crystals. This preservation well applicable for increasing shelf life bakery products. In our experiment, we made donut samples matured dough, traditional dough with pork fat, and increased fibre content by adding flaxseed flour. They were fried in palm oil also high oleic sunflower oil. Donuts frozen liquid nitrogen 60 seconds they underwent storage 7 days at -18°C. Thawing room temperature thawing oven tested. We investigated how freezing, different processes affect sample texture penetration. The effect on water activity sensory properties investigated. experiment found that cryogenic influenced prepared donuts, but evaluation have shown this does not lead decrease popularity. addition, slight was observed after thawing. Heating proved be better method process donuts based consumers preferred doughs.