Healthy deep-fried breadstick and preparation method of the healthy deep-fried breadstick
A fried dough stick, healthy technology, applied in baking, baked food, food science, etc., can solve the problem of fried dough sticks not crispy, achieve golden appearance, good fermentation, and energy saving effect
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Embodiment 1
[0014] A preparation method of healthy fried dough sticks is to add 295g water to 500g flour and stir evenly, then add 1.8g edible alkali, 0.7g citric acid, 0.5g xylanase, 10g food grade ammonium bicarbonate, pull and evenly place After fermenting for 8 hours, the dough is elongated and cut into strips, rotated and elongated, and fried at 180°C to shape.
Embodiment 2
[0016] A method for preparing healthy fried dough sticks is to add 300g of water to 500g of flour and stir evenly, then add 1.8g of edible alkali, 0.7g of citric acid, 0.5g of α-amylase, and 10g of food-grade ammonium bicarbonate. After 8 hours, the dough was elongated and cut into strips, rotated and elongated, and fried at 180°C to shape.
Embodiment 3
[0018] A preparation method of healthy fried dough sticks is to add 630g water to 1000g flour and stir evenly, then add 3.6g edible alkali, 1.4g citric acid, 1.0g cellulase, 20g food-grade ammonium bicarbonate, pull and mix well, then place it for fermentation After 8 hours, the dough was elongated and cut into strips, rotated and elongated, and fried at 180°C to shape.
[0019] Get each 10 deep-fried dough sticks that embodiment 1-3 makes and 20 different store-sold deep-fried dough sticks to carry out aluminum content measurement according to GB / T5009.182-2003 " determination of aluminum in flour food " respectively, its result shows, commercially available The average aluminum content of the fried dough sticks is 549mg / kg, while the average aluminum content of the fried dough sticks prepared in Examples 1-3 is 56mg / kg. It can be seen that the aluminum content in the fried dough sticks prepared by the present invention is significantly lower than that of the commercially avai...
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