Flour improver used for making aluminum-free deep-fried dough sticks and use method thereof

Abstract

The invention belongs to the technical field of flour improvers, and in particular relates to a flour improver used for making aluminum-free deep-fried dough sticks and a use method thereof. The flour improver comprises the following components in percent by mass of 20-27.5 percent of sodium carbonate or potassium carbonate, 35-42.5 percent of sodium fumarate, 10-17.5 percent of monocalcium phosphate and 15-22.5 percent of starch. The flour improver for making the aluminum-free deep-fried dough sticks is convenient for use and strong in maneuverability; the made aluminum-free deep-fried doughsticks are greatly improved in mouthfeel and are crisp; and the flour improver has good leavening degree and accords with the food safety hygienic standard.

Description

technical field [0001] The invention belongs to the technical field of flour improvers, in particular to a flour improver for making aluminum-free fried dough sticks and its application method. Background technique [0002] Fried food is a traditional convenience food. It uses oil as a heat exchange medium to gelatinize the starch in the fried food, denature the protein, and escape the water molecules in the form of steam, making the food porous and crispy. At the same time, due to the changes in the protein, carbohydrates, fat and some trace components in the food during the frying process, a special flavor is produced. Therefore, deep-fried food is very popular with consumers at home and abroad, and deep-fried dough sticks are one of the foods that are deeply loved by consumers in general. They are also a kind of convenient food with high quality and low price. They are usually used as breakfast and occupy an important position in the catering industry. , has followed the...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a flour improver for making aluminum-free fried dough sticks, to provide a flour improver that can overcome the shortcomings of current improvers such as poor operability, stiff taste, poor rise and food safety problems. flour improver