Baking & Snack - April 2005 - 63
PROCESSING TECHNOLOGY
BY RICHARD F. STIER
he vast majority of consumers would agree that
nothing smells or tastes as good as a honeybun
hot from the fryer, covered with sweet, sticky
glaze. This explains why, in an era when fat is
frowned upon and the low-carb movement has "crashed
and burned," so many people love fried foods. It has and
always will be because of the taste.
That taste is a result of many factors. Ingredients, formulation and batter preparation are important, of course.
However, oil - its temperature and quality - as well as
fryer design also impact the taste of finished products.
Perhaps the most common fried pastry products in the
market are donuts, but there are also products such as
honeybuns, churros, French toast, Danish and fried, filled
pies. Industrial fryers turn out tens of thousands of sweet
products every day. Of course, with the interest in novel
and unusual eye-catching items, there are many very different fried pastries available.
Some retail and restaurant operators are putting coatings on old favorites like Hostess Twinkies and candy bars
and frying them. Other fried pastries such as beignets are
not amenable to distribution throughout retail chains.
They are meant to be eaten immediately - when they
are fresh and hot.
T
Pastry
Frying:
A Process Delicious
Innovations in controls help improve efficiency,
but processors must still understand the basics.
BENEFITS OF FRYING OIL. The frying process
imparts a unique mouthfeel and a very satisfying texture to foods, in addition to adding
color and preparing the food's surface
for coatings. To see this in action, all
one needs to do is watch a donut as
it passes through a fryer. It turns
from doughy white to a wonderful golden brown and
in the process forms a
skin or crust.
The oil used to fry
the food transfers
into this crust. The
processor needs to
consider the type of
product when selecting
a frying oil. If the donuts are
destined to be coated or sugared, a hard fat should be used.
A liquid frying shortening
could adversely affect adhesion
of the coating.
The oil that is absorbed
during the frying process produces a desirable mouthfeel. And
of course, frying is an excellent way
to cook food. Hot oil is a very efficient
April 2005 / BAKING & SNACK / 65
Baking & Snack - April 2005
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Baking & Snack - April 2005 - Contents
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