| 摘要 |
A chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The dough is formed into donut shapes and baked in an oven within 10 minutes. The gel is comprised of 80-95% water, 5-20% insoluble, water-binding fiber and 0.2-2% thermally-reversible hydrocolloid gelling agent. |
