Method for improving crisp property of freezing fermented deep-fried twisted dough sticks using transglutaminase

Abstract

The invention relates to a method for improving the crispy feature of fried dough stick by using transglutaminase, belonging to the technical field of food processing. The invention is characterized in that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate, glutathione, transglutaminase, lactalbumin and artemis sphaerocephala krasch gum are put into a stirring cylinder for even mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is stood at the room temperature such that the transglutaminase undergoes sufficient chemical action; the dough undergoing standing is divided into blocks and shaped (to be elognated), the dough is then coated by preservative films and then put in a refrigerator for refrigeration, and the refrigerated dough is then stored in the refrigerator; and, when needed, the dough is taken out from the refrigerator and then put into a case for fermentation, finally the fermented dough is directly put into a frying pan to be fried into a finished product. In the invention, the transglutaminase is utilized in the freeze-fermented fried dough stick to overcome the damage brought by the refrigeration to flour gluten protein. The invention not only keeps the advantages of the freeze-fermented fried dough stick such as low acrylamide content, unique smell, bright yellow color, good appearance, and the like, but also improves the crispy feature of the fired dough stick.

Description

technical field [0001] The invention relates to a method for improving the crispness of frozen fermented fried dough sticks by transglutaminase, which belongs to the technical field of food processing. Background technique [0002] Frozen fermented fried dough sticks, that is, the application of freezing and refrigeration technology, weighing the raw and auxiliary materials, adding ice water to stir to form dough, and then dividing into pieces, forming (long strips), and coating, freezing the fried dough sticks dough, and then freezing for later use. When used, it only needs to be thawed, fermented, and fried to obtain fresh fried dough sticks. The technology of freezing and fermenting fried dough sticks is conducive to accelerating the production of fried dough sticks from the traditional manual workshop to industrialization, improving product quality, safety and convenience; at the same time, using yeast fermentation to replace the foaming agent alum in the traditional for...

AI Technical Summary

Problems solved by technology

However, after the deep-fried dough stick dough is frozen and frozen, the protein network structure is destroyed, which makes the crispness of the product worse.

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