Running Head: FROSTED DONUTS 1

Frosted Donuts
Name:
Institution:
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Product History
A doughnut is a fried dough dessert food that is mostly sold by bakeries across the world.
Though it is mainly prepared by bakeries, some doughnut lovers prefer their doughnut pieces
home made. The history of the doughnut is quite an amazing and funny story. Historians argue
that the dessert existed as early as the beginning of time. Archeologists still continue to unearth
fossils that reinforce the above argument. The popular doughnut was introduced in America by
the Dutch. It was first introduced to Manhattan before it became popular across other states
(Shea). Historical records indicate that the discovery of doughnuts by the Dutch was influenced
by a cow that kicked a pot of boiling oil over some pastry. It was during the incidence that the
owner of the cow discovered the golden brown pastry was indeed scrumptious. But this was just
dough, how did the nut come about? Historians argue that the nut part of the doughnut
originated from New England. Around the mid 19
th
century, Ms. Elizabeth, whose son was a ship
captain, made a snack for her travelling son. She made the deep fried dough and added lemon
rind, cinnamon and nutmeg. To ensure that ensure that the dough cooked through, she put hazel
nuts at the centre. The son however took credit for the hole in the doughnut by arguing that he
was trying to save on the food costs.
There exist many theories on the formation of the hole in the doughnut as some
historians are not convinced that Hansen invented it. Some argue that the storms in the sea might
have created the hole when the fried dough was poked by wooden ends in the ship. Others
believe that an angel was responsible for the dessert. The doughnuts were a hit in America
especially with the men who participated in World War I. Women volunteers served the soldiers
with doughnuts so as to give them a taste of home. The first machine that could make the
doughnuts was invented by Adolph Levitt, a Russian refugee. The man was living in New York
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but the widespread admiration of the doughnuts prepared by the doughnut machine meant high
demand for his invention. By 1934, Chicago was doughnut crazy. Everyone loved them and
this led to the doughnuts being billed as the hit food of the century in Worlds Fair held at
Chicago. The craze inspired establishment of companies whose sole focus was to manufacture
baked foods. Entenmanns was such an establishment which was founded by William
Entenmann in 1898 (John, 2006).
Quality Characteristics of the doughnut.
Quality of the doughnut is determined by its demand. High quality doughnuts appeal
buyers who will want more and more of the product leading to improved sales. Main
characteristics of such a product include visual appeal for the product; both in its packaged form
and when unpacked. To attain visual appeal, makers of the doughnut strictly observe the
recommended recipes ensuring that materials and processes are mixed in the right proportion.
The other major consideration is the quality of the processes. This is determined by the
efficiency of the machines used to bake the doughnut (Michael Klebeck, 2011). Bakers of quality
products use machines which ensure that their final product is tender, moist and has good flavor.
Another major consideration in the preparation of the doughnuts is the expected shelf life. The
shelf life should be reasonable. Longer shelf lives do not guarantee quality of the product as the
baked flour quickly goes stale. Much as doughnuts should be sweet, bakers should always ensure
that it does not override the recommended percentages. There is always the temptation to woo
consumers by making the product sweeter using sugar. The strategy fails to work in the long run
as consumers opt for better products with minimal sugars (Terry, 2005).

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Raw Ingredients & Chemistry of micronutrients
The ingredients in making the frosted donuts include; sugar, enriched flour (which is
wheat flour with added barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic
acid, palm oil, water partially hydrogenated vegetable oil and cocoa. Other ingredients added
include; soya bean oil, non fat milk, egg yolk, soy flour, corn syrup solids, salt, wheat starch,
dextrose, soy lecithin, leavening, mono-and diglycerides, cellulose gum, preservatives, dextrin,
wheat germ, guar gum, polysorbate 60, sorbatin monostearate, modified tapioca starch, natural
and artificial flavor, annatto and turmeric colors and karaya gum. The ingredients listed above
are in the order provided on the packaging paper of Entenmannss frosted doughnut. Bakers
recommend ingredients as per the percentages listed in the table below;
Bakers % Ingredient
100% Flour
5-14% Sugar
8-10% Shortening
9-15% Skimmed milk
powder
0-3% Soy flour
1-2% Salt
2-5% Liquid whole
egg
0-1.5% Baking powder
4-7% Yeast
0.5-1% Emulsifier
55-60% Water
The table below gives the physical as well as the chemical properties of the ingredients;
Ingredient Name Physical Properties Chemical Properties Function in the
product
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Sugar Fine, colorless and
odorless. Has pleasing
and sweet taste.
Hydrogen to oxygen
ratio 0f 2:1, non
reducing sugar since it
contains no free
carbon atom. Melts
and decomposes at
186 degrees.
It contributes to
sweetness and
tenderness. It also
adds the crust color
and is food for the
yeast. The high
temperatures at which
sugar caramelizes
enable control of crust
color.
Flour (wheat) Extremely fine, white
and odorless.
Differs but mostly
rich in carbohydrates.
It makes the dough
which is to be fried. It
is the main ingredient
in the preparation of
doughnuts (Morgan,
2012).
Emulsifiers Mixture of two or
more liquids. Do not
exhibit static internal
structure. Have a
cloudy appearance
owing to the many
interfaces which
scatter light.
Improve the
physiochemical
characteristics of food
products. They act as
emulsifying agents
which enable two
distinct phases to be
combined in quasi-
homogenous state.
They also modify the
behavior of the
continuous phase of a
food product in order
to bring about a
specific effect or
benefit.
They enhance the
tenderness of the
doughnut and its
eating quality. The
emulsifiers increase
the shelf life of the
dessert making it fit
for consumption even
after a couple of days
have lapsed. This is
enabled by the kinetic
process which
increases the emulsion
temperature that
accelerates
destabilization
(Mason TG, 2006).
Skimmed milk
powder
Particles are spherical
particles owing to the
air inclusions. The
particles are smooth
and partly
conduplicate.
Depending on the fat
content level the
particles color range
from white to light
cream.
Contain 5% or less
moisture and 1.5% or
less milk fat. The
flavor is clean and
also has the pleasing
dairy flavor. The
solubility index is
highly dependent on
the mode of
preparation of the
powder. It ranges
from 1.0ml for the
instant powdered
The dry powder
prevents fermentation
and enhances quality
by retaining moisture.
The yummy feeling
that one feels when
they bite a doughnut
is due to moisture.
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particles to 15.0ml for
the roller dried.
Soy flour No different to the
wheat flour say for the
color. Extremely fine,
white and odorless
Has high percentage
of soya oil and
proteins which are at
60%. The remainder
is mainly
carbohydrates and a
bit of ash. The soy
protein stability is not
affected by heat. This
enables baking of the
doughnut to high
temperatures and at
the same time retain
the nutritional value
of its nutrients.
The soy flour
improves water
absorption thereby
enhancing the quality
of the product. Much
as the doughnuts
require being
moisturized, excessive
moisture may create a
disgusting taste
instead of the yummy
taste expected. Bakers
should however check
the amounts used as
excessive soy flour
may create a dark
crust instead of the
normal golden.
salt Commonly referred to
as the tale salt. Its
particles are white in
color and have an
odorless smell.
The melting point of
salt is 801 degrees
while the boiling
point is 1465 degrees.
The solubility of salt
is 35.9 grams per 100
ml of water.
Salt adds flavor to the
doughnut. It also
prevents fermentation
of the dough during
the preparation
process. It affects
mixing development
thereby contributing
to gluten strength in
the proofing period.
Bakers should always
resist the temptation
to add insufficient
volumes of salt as this
leads to dough of low
tolerance and poor
flavor.
Liquid whole egg It is a thick yellow
liquid, which is an
emulsion. Formed by
beating the normal
eggs in a dish
High in protein and
carbohydrates.
Whole eggs tenderize
the doughnut. The
eggs improve eating
quality and harden the
crust making the
doughnut crunchy.
Eggs also improve the
shelf life of the
doughnut.
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Baking powder A white and odorless
crystalline solid which
is soluble in water.
Its boiling point is 851
degrees while the
melting point is 50
degrees. The solid is
not malleable as well
as ductile
Is used as a leavening
agent since it reacts
with acidic
components to release
carbon II Oxide which
causes expansion of
the doughnut.
Yeast String like unicellular
fungi. They are
microscopic.
They aid in
fermentation by
converting
carbohydrates to
carbon II Oxide and
alcohols.
They aid in
fermentation of the
dough hence giving
the yeast some sour
taste. Yeast also
contributes to rising
of the dough thereby
creating airspaces in
the dough (Kirk PM,
2008)
Shortening Solid, mostly white,
fat like substance.
Mostly refers to
margarine.
High content of
monounsaturated and
polyunsaturated fat
whose smoke point
ranges between 150
degrees to 257
degrees.
Makes the dough
softer and prevents
burning of the crust. It
also ensures that the
doughnut keeps the
soft feel when being
eaten.
Water Chemical compound
whose formula is
H2O. It is a clear
liquid at room
temperature.
Depending on the
source, water contains
dissolved impurities.
The water aids in the
cooking process by
providing heat in
liquid or gaseous
form which to foods
that cannot be cooked
with direct heat.
Enables the
preparation of dough,
it is the second most
important ingredient.
Bakers should be
cautious of the
amount s of water
they use since a lot of
water leads to low
quality dough
affecting the final
product of dough
produced.


How the product is processed and Product structure.
The first step is mixing of the flour and water. Depending on the machine, the time taken
to produce quality dough differs. One can recognize properly mixed dough by checking on
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stickiness. Properly mixed dough exhibits less sticking and easy to cut and the shapes cut
maintain their proper shape through the baking process. The dough should incorporate the wheat
flour, soy flour, water, sugar, salt, baking powder, yeast, shortening and the emulsifiers. The
dough is then taken to doughnut cutters which cut it in to appropriate shapes and sizes depending
on packaging preference. Dough should be kept in cool temperatures to ensure proper
fermentation. However care should be taken not to expose them to extremely cold temperatures
which will result to slow fermentation thereby producing young products. Dough that is exposed
to extremely low temperatures will cause over blistering of the final product. In instances where
the dough is exposed to higher temperatures, the fermentation occurs too rapidly thereby
becoming too gassy. This creates problems of sheeting and donuts that absorb too much frying
oil owing to the extra large spaces created.
Sheeting of the dough ensures uniformity of product size and weight. The process is
carried out by a specialized machine which requires to be monitored to avoid inconsistencies.
Since the products are made of yeast, they require a proofing of 32 -35 degrees Celsius. Proof
time requires about 30-35 minutes; during this time, doughnuts should never be allowed to get
wet. When doughnuts get wet in the proof box, they eventually get blistered. Blistering will also
occur if bakers fail to give the proof process the required time. However, over proofing will lead
to coarse texture, poor shapes and excessive frying. The next step is to fry the donuts; this should
be at temperatures of 190-200 degrees Celsius. Higher temperatures are preferred since they lead
to better jump or expansion. Average frying time depends with the weight of the donut. An 18 -
19 ounces require 110-120 seconds. Collapsing of the white ring in the donut occurs when the
frying time is too short (Figoni, 2011).

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Shelf life
The emulsifiers increase the shelf life of the dessert making it fit for consumption even after a
couple of days have lapsed. This is enabled by the kinetic process which increases the emulsion
temperature that accelerates destabilization. The average shelf life is between three days and two
weeks depending on the volume.



















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Bibliography
Figoni, P. I. (2011). How Baking Works: Exploring the Fundamentals of Baking Science (3rd
ed.). New Jersey: John Wiley & Sons.
John, T. E. (2006). Donuts: an American Passion. Westminister: Penguin Group US.
Kirk PM, C. P. (2008). Dictionary of the Fungi (10th ed.). Wallingford: CAB Internationa.
Mason TG, W. J. (2006). Nanoemulsions: formation, structure, and physical properties. Journal
of Physics: Condensed Matter , 18(41): R635-R666.
Michael Klebeck, S. P. (2011). Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the
Home Baker. San Francisco: Chronicle Books.
Morgan, J. (2012). Culinary Creation. London: Routledge.
Shea, N. (n.d, n.d n.d). Donuts. Washington D.C, Washingtom, United States of America.
Terry, J. S. (2005). A Rich, Deliciously Satisfying Collection of Breakfast Recipes. Ohio: Just My
Best Publishing Company.