Process for preparing reduced fat donuts having a uniform texture
US4937086A · kind A · utility
6Cited by
3References
3Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jun 23, 1989 |
| Grant date | Jun 26, 1990 |
| Priority date | — |
| Expiry date | Jun 23, 2009 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing donuts having reduced fat and substantially uniform texture is described herein. The process includes providing a donut mix containing about 0.2-10% by weight of polyvinylpyrrolidone blending with water, making donut shaped forms therefrom, and cooking by submersion in heated edible fat.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.