BUT CAN YOU EAT THEM WITH CHOPSTICKS?
GOVERNMENT RESEARCHERS ARE HOPING TO EASE CONSUMER GUILT BY REDUCING THE OIL CONTENT OF DOUGHNUTS USING RICE.
PRELIMINARY TESTS SHOW THAT TRADITIONAL WHEAT-BASED DOUGHNUTS, WHEN MIXED WITH SMALL AMOUNTS OF RICE STARCH AND RICE FLOUR, ABSORBED 70 PERCENT LESS OIL DURING FRYING.
SCIENTISTS OBSERVED THE RICE-BASED INGREDIENTS REDUCED OIL ABSORPTION BY MAKING THE DOUGH MORE TENDER, CONSISTENT, AND MOIST. THEY ALSO SAY THE HYBRID DOUGHNUTS KEPT THE TASTE AND TEXTURE OF TRADITIONAL DOUGHNUTS.