Quality of deep-fried pastries

Donuts backen in frischem Öl

Given the summer’s lap of honor, it is difficult to think about the not so distant pre-Christmas time. The only thing that seems to be hint is early sunset. Nevertheless, the time for yummy deep-fried pastries on Christmas markets and at home in the living room will come. Since the chemical-physical processes of deep-frying pastries differ from the deep-frying of other savory foods, there are a few other things to keep in mind for a quality at a high level. Unfortunately, the assessment is not easier but more difficult. In this type of deep-frying, the temperatures are often slightly lower and the frying material floats on the surface of the oil and is turned after the half of the frying time (e.g., Berliner / Donuts). The changes in the oil are also slightly different than usual. Normally the measurement of the “Total Polar Compound” gives a good orientation regarding oils quality, but unfortunately it does not when it comes to deep-frying pastries. Although deep-frying oil has a low content of “Total Polar Compounds”, it can produce products with a rancid aroma. These sensory errors are then caused by oxidative degradation products, which are not detected sufficiently in the collective term “Total Polar Compounds”. That is why it is more important to rely on your own sensory ability when assessing the fat rather than just using quick tests. The own nose and tongue are in this case the bakers best tools to judge the oil quality.