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Flour used specially for making deep-fried dough sticks, and its production method

A technology of flour and deep-fried dough sticks, which is applied in application, dough processing, baking, etc., can solve problems affecting human health, reduce phosphorus absorption, and brain dullness, and achieve pure wheat flavor and nutrition, good taste, and hygienic raw materials.

Inactive Publication Date: 2007-10-03
楚高波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Deep-fried dough sticks are a favorite food of people. The traditional production method is to add alum to the raw materials of deep-fried dough sticks. The absorption of phosphorus can even cause the brain to be dull and affect human health, and it needs to be proofed for a period of time when adding alum, which is troublesome to operate

Method used

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Embodiment approach

[0008] Below in conjunction with embodiment the present invention is described in further detail.

Embodiment

[0009] Embodiment: Prepare 10kg of flour for making deep-fried dough sticks.

[0010] Take 0.016kg of superfine powder, 0.016kg of sodium bicarbonate, 0.094kg of calcium hydrogen phosphate, and 0.062kg of tartaric acid. Firstly, grind sodium bicarbonate and calcium hydrogen phosphate, sieve them to 140 mesh and 90 mesh, and then add superfine powder 0.016kg and 0.062kg of tartaric acid are mixed homogeneously in a small mixer to make leavening agent. Get extra-grade wheat flour 9.434kg again, yeast 0.374kg, mix the leavening agent that makes and mix homogeneously in large-scale mixer, promptly make the flour that is used for making deep-fried dough sticks of the present invention.

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Abstract

A wheat flour dedicated for deep-fried twisted dough sticks is prepared from the special-grade wheat flour, puffing agent and yeast through grinding sodium bicarbonate and calcium hydrogen phosphate, sieving, adding special-grade refined flour, stirring to obtain puffing agent, adding special-grade wheat flour, tartaric acid and yeast, and stirring.

Description

【Technical field】 [0001] The invention relates to flour for making deep-fried dough sticks and a preparation method thereof. 【Background technique】 [0002] Deep-fried dough sticks are a favorite food of people. The traditional production method is to add alum to the raw materials of deep-fried dough sticks. The absorption of phosphorus can even cause the brain to be dull and affect human health, and it needs to be proofed for a period of time when adding alum, which is troublesome to operate. 【Content of invention】 [0003] The object of the present invention is to provide a kind of flour for making deep-fried dough sticks and preparation method thereof for above defect. [0004] The object of the present invention is achieved like this: the formula for making the flour of deep-fried dough sticks comprises following component: extra-grade wheat flour, leavening agent, yeast, and its weight ratio is: extra-grade wheat flour: leavening agent: yeast=1: 0.01- 0.04:0.04; the...

Claims

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Application Information

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IPC IPC(8): A21D2/02A21D2/08
Inventor 楚高波
Owner 楚高波
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