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 (G’) 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 100℃ 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.
