卵がドーナツ生地のレオロジー特性と調理後の脂肪量に及ぼす影響

摘要

小麦粉を主材料としたドーナツやクッキーなど低水分系菓子類には通常，バター，砂糖，卵が配合され，その配合割合は最終製品の形状や噂好性に大きく関与する．小麦粉生地(dough）中の澱粉ネットワークは加熱初期には粒子間相互作用によって，その後はグルテンやアミロース鎖の絡み合いによって形成されることが示されている．%We examined the effects of egg on the dynamic viscoelasticity of doughnut dough and the lipid content of doughnuts after deep-frying. Dough containing whole egg or egg white absorbed more frying oil during the the deep-frying than dough containing egg yolk or without egg. The temperature-dependent behavior of the storage modulus (G1) and loss modulus (G") showed that the starch gelatinization temperature of the dough was highest when containing egg yolk. The G' and G" values at lOffC were both increased by the addition of egg white. The frequency-dependent behavior of the dough containing egg yolk indicated smaller changes in the G' and G" values with increasing temperature than the other dough samples. These results imply that egg white suppressed oil absorption during frying due to hardening of the dough and that egg yolk maintained the viscoelasticity of the dough during the heating process.