Establishment Of The Quality Evaluation System And Studies On Laboratory Processing For Fried Bread Stick

Fried bread stick (FBS) as a kind of traditional delicious food was an importantpart of culture on diet in Chinese nations. The purpose of this research with changingformula was to build up a complete quality evaluation system of fried bread stick, andoptimize the new formula and the processing conditions, meanwhile dealing with theproblem of the existence of “aluminum harm” in the traditional formula. The resultswere as follows:To build up a complete quality evaluation system, it took the method of fuzzytwo-element comparing sequencing and the way of special experts investigation,finally we could get the FBS’s quality parameters which had been selected andoptimized. They were specific volume, oral texture, color, crisp with softness, odour,appearance, stickiness, elasticity and tenacity, and texture. Then according to someresults which had been done by prior researcher and myself we could sum up thecomment of parameter and build up the FBS’s quality evaluation system.Fifteen domestic flour varieties which were parts of weak flour, medium flourand strong flour respectively, were selected to be used to establish the laboratoryprocessing procedure for FBS made by new formula firstly with orthogonal test andrange analysis. Results told us that, the weak flour was not suitable for FBS-making,the medium flour was suitable for FBS-making, and we could make FBS by strongflour; FBS in color and odour fried by soybean oil was much better than by corn oiland rapeseed oil.Orthogonal test showed that: the formula of FBS made by weak flour was that,200g weak flour(based on14%moisture content),110%of Farinograph waterabsorption (FWA),3.5g leavening agent,4g salt and2g sugar; the formula of FBSmade by medium flour was that,200g medium flour(based on14%moisture content),110%of FWA,5g leavening agent,3g salt and2.5g sugar; the formula of FBS madeby strong flour was that,200g strong flour(based on14%moisture content),110%ofFWA,6g leavening agent,2g salt and2g sugar.Result of research showed that: The main processing procedure for making FBSby weak flour was that, dough made by mixer at low speed for3min and then medium speed for1min. That the dough was had been mixed was to be folded twice, and thenfermented with plastic wrap for10min, next, folded as the same, repeatedly threetimes, after the third time, fermented for3h, meanwhile the temperature forfermentation was30℃.FBS was put into the pan which was full of soybean oil heatedto200℃for90s, and then FBS was taken out which was leaned at80°for drivingoil.The main processing procedure for making FBS by medium flour was that,dough made by mixer at low speed for3min and then medium speed for1min. Thatthe dough was had been mixed was to be folded twice, and then fermented withplastic wrap for20min, next, folded as the same, repeatedly three times, after the thirdtime, fermented for5h, meanwhile the temperature for fermentation was35℃. FBSwas put into the pan which was full of soybean oil heated to200℃for90s, and thenFBS was taken out which was leaned at80°for driving oil.The main processing procedure for making FBS by strong flour was that, doughmade by mixer at low speed for3min and then medium speed for1min. That thedough was had been mixed was to be folded twice, and then fermented with plasticwrap for30min, next, folded as the same, repeatedly three times, after the third time,fermented for7h, meanwhile the temperature for fermentation was35℃. FBS was putinto the pan which was full of soybean oil heated to200℃for90s, and then FBS wastaken out which was leaned at80°for driving oil.