Studies On Special Flour And Reducing Oil Content Of Deep-fried Twisted Dough Sticks

Twisted dough-strips is the most popular traditional food in China,But a high oil contentcan cause health problems，therefore，the major concern of producers and consumers is how tocontrol the oil content of twisted dough-strips efficiently. This paper selectedHenan flourand20kinds of commercial flour which suitable for making twisted dough-strips，Studying thecorrelation between the property of flour and the quality of deep-fried twisted dough sticks.the Physic-chemistry parameters and Dough Rheology properties for ideal deep-fried twisteddough sticks special flour are retained，and on the basis of theoretical analysis to determinethe scheme with powder. This paper respectively discusses the method of reducing twisteddough-strips oil content from theleavening agents, production process, flour nature andadditives aspects, finaly we optimized the optimal program by single factor experiment andthe orthogonal experiment.The studying indicates:The physic-chemistry parameters of special flour for twisteddough-strips are listed below:Ash content：0.47～0.70%，Whiteness value：73～81,Proteincontent:11.4％～l5.0％,Falling number:345～440,Wet gluten content:29.0％～36.0％,Starchcontent:64.0％～71.0％.The Dough Rheology Properties: Dough water absorptionrate≤64.0％, Developmenttime:2.3～3.8min,Stable time:3.3～5.0min,Weakness:95～138F.U,Dough quality number:50～70,Maximum resistance:316～470B.U,Resistance:270～390B.U,Extensibility:120～180mm.Determined the quality indicators of flour and twisted dough sticks，We can see that the quality of1B、3B、D2and D3are better,cheaper and large amount，so we select this flour and blend them to get higher quality special flour，and in accordance with1B/3B=1/1,D2/D3=4/5and3B/D2=4/5to blend the flour We can equipped with good quality flour special for deep-fried twisted dough sticks.The objective of reducing twisted dough-strips oil content which had analyzedleaveningagents,the production process, flour nature and additives factors，one-factor and orthogonalexperiments were conducted and we gained the results as follows:Thickness has a greaterimpact on the oil content ofdeep-fried twisted dough sticks，and then the flour particlesize,CMC,flour ash andleavening agents The best indicator is derived A2B3C2D2E2,That iswhen the amount of leavening agent，thickness，flour coarseness，flour ash and CMC were separately3.0%，1.5cm，10XX/12XX，0.8%，0.1%.The oil content in this indicator is9.32%,significantly less than the oil content of The twisted dough-strips sold in the market.