DONVAP Project

Development of healthy doughnuts through superheated steam cooking

Participating entities:

Siro Venta de Baños, S.A.

Funding:

Centre for Industrial and Technological Development (CDTI) of the Spanish Ministry of Economic Affairs, Industry and Competitiveness and co-financed by the European Union (ERDF Funds) through the Operational Programme for Smart Growth (2014-2020).

Call for applications:

CDTI- Proyectos individuales de I+D

Overall objective

To produce a doughnut or similar industrial fried pastry product obtained entirely or partially through the use of superheated steam technology, a process that enables nutritional improvement of the product, among other things.

Partial objectives

To identify the critical product stages, the feasible operational conditions and a suitable experimental analytical methodology to successfully conduct the experimental trials.
To obtain a superheated steam system capable of working evenly and in a manner that can be reproduced.
To study the superheated steam frying process and its effect on final product quality.
To identify the effect of the main operating variables and their relationship to the quality parameters of previously selected product (moisture, colour, texture, etc.).
To study the interactions by operations prior and subsequent to frying with superheated steam technology.
To validate the process at an industrial plant.
To study the shelf life and organoleptic characteristics of the final product in comparison with actual products.