CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents the review related literature to the study and provides the

researchers significant insight, knowledge and ideas needed for the study.

Corn Rice

According to Zamora (2014), Corn rice is made from 100% natural Philippine-

grown corn. The corns are apparently mechanically transformed to copy the appearance

of a normal rice grain. The people from La Filipina ingeniously thought of this concept

because first of all, more and more people from different parts of the country are

choosing corn instead of rice to pair with their daily meals, secondly is to help aid in rice

shortage (since we are importing rice to other country), and last but not the least, to help

support our local corn farmers. So what’s so special about this corn rice aside from it

being made of corn? It is good for diabetics because it is low in glycemic index which

helps make the blood glucose level be more stable. No cholesterol. It keeps your tummy

full longer s you don’t easily get hungry again. It has beta-carotene, Vitamin A, Vitamin

B, Calcium, and Iron. It is high in fiber. With all the listed benefits, it is not only good for

diabetics but it is perfect for expectant moms as well.

Rice Flour
 According to Bock et al. (2011), Rice flour is not often used in food preparation in

the average American home. However, it is used by food processors because of

properties that enable freezing of the final product. On the other hand there are two types

of rice flour brown and white. Both types of rice flour, especially the brown version,

contribute dietary fiber. As with corn flour, no enrichment of rice flour is mandatory.

However, if the label indicates that it is enriched, requirements are specified for thiamin,

riboflavin, niacin, and iron, more than 90% of the rice kernel is carbohydrate; almost

30% of the kernel is amylase, with amylopectin making up most of the rest. White rice

flour has a low dietary fiber content (2.4 g of dietary fiber per 100 g); brown rice

flour has a higher content (4.6 g of dietary fiber per 100 g). The dietary fiber in rice is a

combination of insoluble and soluble fiber (USDA 2010). Little of the insoluble fiber is

degraded; however, some of the soluble fiber may be broken down by gut microbes to

form volatile fatty acids in the GI tract.

Doughnut

“Doughnuts are deep-fried cakes with a long European history and roots in still

earlier Middle Eastern cuisine. They were introduced to America by the Dutch in New

Netherlands to America as oliekoecken (oil cakes or fried cakes). Made of yeast dough

rich in eggs and butter, spices, and dried fruits, their sweetness came from the fruit and

the final dusting of sugar. The dough was often somewhat sticky (additional flour

toughened and masked the spicy and buttery flavors), and was dropped as blobs off the

end of a spoon into hot rapeseed oil (canola). The resulting doughnuts took the form of

irregular balls, at some point called oliebollen, or oil (fried) balls. They were eaten during
the dutch Christmas season, which extended through New Year’s through Twelfth Night

(January 6), and for special occasions throughout the year.” However the history of the

doughnut goes back centuries, long before the discovery of the New World. In ancient

Rome and Greece, cooks would fry strips of pastry dough and coat them with honey or

fish sauce. In Medieval times, Arab cooks started frying up small portions of

unsweetened yeast dough, drenching the plain fried blobs in sugary syrup to sweeten

them. Eventually holes were added to the center of the fritter to create the shape of

doughnut we’re familiar with today. This invention came out of necessity. At a certain

point, egg yolks were added to the dough– it was discovered that this produced a richer

and firmer end-product. The problem was, the fritters would often end up raw in the

center after frying– the exterior would cook before the inner part of the doughnut did

(Avey, 2018).

Ingredients for Doughnut

Doughnuts are made with ingredients that include Flour, which gives the dough

a bit more elasticity, so it can trap more air pockets and create the lightest of

pastries. Milk, use to improve the texture of the doughnut. Sugar, use to improve flavor

and help to retain moisture. Salt, use to strengthen gluten and improves the consistency

of the dough. Water, use for triggering all natural chemical processes in dough, controls

dough temperature and hydrates dough components. Yeast, it is the main agent for

helping to raise the dough. Whole eggs, as well as egg yolks, are required in

most doughnut recipes. Whole eggs make light, puffy doughnuts, while
additional egg yolks contribute extra richness. Corn Syrup is one of the ingredient in

making doughnut, it is use to provide sweetness and moisture, and to prevent

crystallization of sugar. However corn syrup is food syrup which is made from the starch

of corn and composed mainly of glucose. Corn Syrup is use in foods to soften texture,

add volume, and prevent crystallization of sugar, and enhance flavor. Corn syrup is

distinct from high-fructose corn syrup created when corn fructose syrup undergoes

enzymatic processing that produces a sweeter compound containing higher levels of

fructose. The more general item is often used synonymously with corn syrup, since

glucose syrup is most commonly made from corn starch.

Process in Making Doughnut

Acquiring the ingredient. Bakeries or franchises that do a brisk business (making

hundreds of dozens in a day) acquire mixes in bags, often as large as 50 lb (22.7 kg).

Chains have the ingredients shipped to them from company warehouses within the region

and the mixes are stored on the premises and used as needed. The bakery must shop for

large quantities of perishable fresh ingredients such as eggs and milk and keep them

refrigerated.

Measuring the ingredients. A batch is referred to by weight of dry ingredients

put into the mixture. The weight of the batch varies with doughnut type and amount to be

made. The pre-packaged mix is poured from a bag onto a scale and the precise amount

measured.
 Mixing and kneading. The flour mixture is then poured into a large mixing bowl

put onto an industrial mixer and the appropriate amount of wet ingredients are added

depending on weight of the batch and type of doughnut in production. The wet yeast

slurry (for leavening) is mixed separately and carefully added to the flour-water mixture

at this time. The dough mixer then begins its work; a large dough hook first mixes and

then simulates the human kneading process, pulling and stretching, as it homogenizes the

ingredients and develops the dough by forming the gluten into elongated and interlace

fibers that form the basic structure of the doughnut. The mix runs on an automatic timer

and the entire mixture, including the softened yeast, is kneaded together for

approximately 13 minutes.

Resting the yeast. It is essential that yeast dough "rests" or simply sits for about

10 minutes after it is mechanically kneaded. As the yeast grows, it converts its food into

carbon dioxide (this is called fermentation) and causes the yeast dough to rise. As the

dough sits, it allows the gas to develop and the dough starts to rise, indicating the

fermentation process of the yeast reacting to sugar in the mix is beginning. If this does

not happen, the dough yields flat, tough doughnuts and the mix should be discarded. At

the end of this period, a good-quality dough is spongy and soft.

Shaping the doughnuts. The dough is then hoisted by hand and loaded into the

hopper of a machine called an extruder—a machine that forms the individual doughnuts

using a pressure-cutter system. The batch of yeast dough is put into the top of the open

machine. A cover is then placed on the machine and the machine is pressurized, forcing

the dough into tubes that extrude a pre-determined amount of dough into the desired

shape—rings for conventional doughnuts and circles for doughnuts that are to be filled
with jam or crème. It takes about 15 minutes for the extruder to push out about 30 dozen

doughnuts. An automated doughnut stamper can also be used in conjunction with an

extruder. In this case, the dough is extruded in a continuous, unshaped flow through a

series of rollers that flatten the dough. Once flattened to 0.5 in (1.27 cm) thickness, the

sheet of dough is stamped into doughnut shapes.

Proofing. The extruder is attached directly to the proofing box (a warm, oven-

like machine), which is a hot-air, temperature-controlled warm box set to approximately

125° F (51.6° C). Here, the thin doughnuts are slowly allowed to rise or proof as the yeast

ferments under controlled conditions. Proofing renders the doughnuts light and airy.

(Yeast dough must be allowed to rise slowly and at just the right temperature. If the

proofing box is too hot, the yeast bacteria will be killed and the doughnuts will not rise. If

too cold, the yeast remains inactive and cannot ferment thus preventing leavening. A

machine attached to the extruder pushes the rings or circles onto small shelves that move

through the proof box for about 30 minutes. The shelves are chain-driven and move

down, up, and over during this 30 minute period. After 30 minutes, they are quite puffy.

Frying. Next, the raw doughnuts fall automatically, one row at a time, into the

attached open fryer. It is important to drop just a certain amount of raw doughnuts into

the grease at a time. If too many are placed in the fryer at one time, the oil temperature is

drastically lowered, fry time is longer, and the doughnuts absorb too much oil. The frying

oil is the most expensive ingredient in the production process, and if the doughnuts

absorb too much oil, it reduces the profit margin on the batch. As the doughnuts move

through the fryer, they are flipped over by a mechanism. After two minutes, the
doughnuts have moved completely through the fryer and are forced into the mechanism

that applies glaze.

Glazing and drying. As the doughnuts leave the fryer, they move under a shower

of glaze. Here, glaze is forced through holes from a bridge running several inches above

the hot doughnuts. The glaze coats the top, sides, and part of the bottom of the doughnuts.

The doughnuts are conveyor out of the production area to dry and cool.

Kinds of Doughnut

Chocolate Frosted Doughnut. Covered with chocolate layer and sprinkles, this

doughnut is definitely for chocolate lovers. Cinnamon Twist Doughnut. This doughnut is

shaped and twisted by hand, then covered with cinnamon sugar. Cruller. There are two

kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and

French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks

and crannies to hold onto their light honey glaze. Strawberry Frosted Doughnut. With

fresh strawberries baked in, and a sweet, tangy pink strawberry icing, these are a perfect

treat for breakfast. Jelly Doughnut. One taster remarked that the jelly in this

confection tasted like a pudding cup. With glops of fake-tasting jelly spilling out,

we're confident that was not a compliment. Apple-Crumb Doughnut. Dunkin

definitely nailed the apple flavor in this, though it's more "gas station apple pie" than

homemade. Plus, the "crumb" topping is a little weird, which is not the adject ive we

feel they were going for. Blueberry Doughnut. While one of our tasters proclaimed

this to be her absolute favorite, the rest of us just couldn't get past the sweetness
explosion. It's like they dipped already sweet blueberries into a sugar bath and then

baked them into a sugar donut.

Synthesis

The related literature discussed the appearance, aroma, taste, and texture of corn

rice doughnut. This chapter also discussed about the health benefits of corn rice doughnut

that the people can get when they eat. Also discussed the history of corn rice and its

utilization as the main ingredient in making doughnut, by comparing the other doughnut

that use several ingredients to enhance its flavor. The researcher also discussed the

functions of the basic ingredients, the history of doughnuts, the process in making

doughnuts and the different kinds of doughnuts.