Reduction in fat uptake of doughnut by microparticulated wheat bran

Abstract

Wheat flour–microparticulated wheat bran (MWB) mixture and composites were prepared, and their potential as an oil repellent was evaluated in doughnuts. As MWB content increased, the oil-holding capacity decreased, and there were significant changes in water-holding capacity (p < 0.05). As MWB content increased, the fat content of doughnuts decreased. In addition, the wheat flour–MWB composite was more effective for preventing fat uptake than the wheat flour–MWB mixture. The hardness of the composite was higher than the mixture, although volume and weight decreased and surface colour became darker than that of the mixture. As the proportion of wheat bran in the doughnut formulation increased, the inner crust achieved a uniform cell size and cellular integrity was improved. Based on these data, wheat flour–MWB composites are appropriate for use in doughnut formulas with low fat uptake.

Keywords::

• microparticulated wheat bran
• dry particle coating
• doughnut
• fat uptake
• dietary fibre

Declaration of interest: This work was financially supported by IPET (20090257), Korea Institute of Planning and Evaluation for Technology of Food, Agriculture, Forestry and Fisheries. The authors report no conflict of interest. The authors alone are responsible for the content and writing of the paper.