The Development Of Deep-fried Dough Sticks Grains Of Frozen Dough

This study from the flour powder quality characteristics and the influence of wet gluten content on the quality of Fried dough sticks. Established the relationship of twisted dough-strips sensory evaluation and quality and structure of Fried dough sticks. As a basis for the study of frozen dough fritters grains. Specific results include the following three aspects.1、No alum twisted dough-strips special flour powder quality characteristics and its determination of wet gluten content. The wet gluten content of flour and powder characteristics of current 10 kinds of flour that are used to Fried dough sticks have been determined, At the same time, in accordance with the uniform conditions made Fried dough sticks, with the 10 kinds of flour, then for sensory evaluation of made Fried dough sticks. After the quality and structure determination, found that the hardness and sensory evaluation has negative correlation was significantly, positively related to elasticity and sensory evaluation was significantly, chewiness and plastic viscosity has no obvious correlation between sensory evaluation of the quality and structure parameters. It can use texture evaluation fritters emphasis on consideration hardness and elasticity. According flour wet gluten content, farinograph and sensory scores obtained for the flour of produce the non-alum fritters: 26 ~ 28% wet gluten content, water absorption should be 62 ~ 64%, the formation time of 6 ~ 7.5 min, stable time 5 ~ 7.5 min, opaque mass index between 64 ~ 108.2、The optimum operating parameters of frozen dough fritters. By proofing temperature and time, temperature and time frozen, frozen storage time, temperature and time defrost single factor was found that Proofing time, temperature frozen, thaw frozen time and time has the largest influence on frozen dough fritters. So these four factors were the response surface experiments. The experimental results showed that 37 ℃for proofing 47 min,-29.5 were frozen, frozen 2.3 days, transferred to ℃-4 frozen after a ℃ relative humidity of 75%, after thawing at 38 60 min, the best fried fritters income.℃3、Frozen dough research of fritters grains. In flour and frozen dough fritters conditions identified above, added buckwheat, millet, mung and red bean four grains were studied grains fritters of powder and frozen dough. Since adding Bean flour in any flour, dough network structure is too rough, difficult shape, no significant change was added modifier. Eventually acquired the recipe of buckwheat, millet and mung grains fritters frozen dough, the following results(1) The best recipe of buckwheat fried dough sticks: the addition of buckwheat flour is 9%, the addition of wheat gluten is 1%, the addition of carrageenan is 0.7%, the addition of glycerel monostearte is 0.3%, the addition of sucrose ester is 0.3%.(2) The best recipe of millet fried dough sticks: the addition of millet flour is 10%, the addition of wheat gluten is 2%, the addition of xanthan gum is 0.4%, the addition of sucrose ester is 0.3%, the addition of compound phosphate is 0.4%.(3) The best recipe of mung bean fried dough sticks: the addition of mung bean flour is 5%, the addition of wheat gluten is 2%, the addition of konjak gum is 0.3%, the addition of glycerel monostearte is 0.3%, the addition of Vc is 2%, the addition of compound phosphate is 0.5%.