Arash ghaitaranpour - M. Sc .Student, Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
Mohammad Elahi - Assistant Professor, Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
masoud najaf nagafi - Assistant Professor Department of Food Science & Technology, Institute of Scientific-Applied Higher Education Jihad-e-Agriculture, Iran
Mohebbat Mohebbi - Associate Professor, Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

The aim of this study was to determine Changes in volume, porosity and viscoelastic properties of donut which are related to retrogradation and compression load on donut. The results of this research show that donut staling induced an increase in crumb hardness and density but a decrease in donuts volume, porosity, K1 & K2 (Peleg-Normand’s equations Coefficients). as compression load on donut increased from sample (a) to sample (d), density of donut increased too but porosity and volume decreased and The value of K1 & K2 did not change significantly (P<0.05).

donut, staling, volume, porosity, viscoelastic properties