SG176569A1 - Non-aluminium leavening agent for fried dough stick - Google Patents
Non-aluminium leavening agent for fried dough stick Download PDFInfo
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- SG176569A1 SG176569A1 SG2011085321A SG2011085321A SG176569A1 SG 176569 A1 SG176569 A1 SG 176569A1 SG 2011085321 A SG2011085321 A SG 2011085321A SG 2011085321 A SG2011085321 A SG 2011085321A SG 176569 A1 SG176569 A1 SG 176569A1
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- Singapore
- Prior art keywords
- dough
- leavening agent
- fried dough
- dough stick
- stick
- Prior art date
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- 235000010855 food raising agent Nutrition 0.000 title claims abstract description 36
- 239000004411 aluminium Substances 0.000 title claims abstract description 19
- 229910052782 aluminium Inorganic materials 0.000 title claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 12
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000011975 tartaric acid Substances 0.000 claims abstract description 10
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 6
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims abstract description 6
- 235000019799 monosodium phosphate Nutrition 0.000 claims abstract description 6
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims abstract description 6
- 230000002378 acidificating effect Effects 0.000 claims description 9
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 7
- 241000490229 Eucephalus Species 0.000 claims description 7
- -1 diacetyltartaric acid ester Chemical class 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 20
- 238000000034 method Methods 0.000 description 20
- 239000000203 mixture Substances 0.000 description 10
- 239000007789 gas Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000000654 additive Substances 0.000 description 8
- 230000000996 additive effect Effects 0.000 description 8
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 230000008961 swelling Effects 0.000 description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 235000012470 frozen dough Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 229940037003 alum Drugs 0.000 description 3
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 235000019691 monocalcium phosphate Nutrition 0.000 description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 description 2
- CEALXSHFPPCRNM-UHFFFAOYSA-L disodium;carboxylato carbonate Chemical compound [Na+].[Na+].[O-]C(=O)OC([O-])=O CEALXSHFPPCRNM-UHFFFAOYSA-L 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 150000008043 acidic salts Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- NKWPZUCBCARRDP-UHFFFAOYSA-L calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 description 1
- 229910000020 calcium bicarbonate Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940081543 potassium bitartrate Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 150000003628 tricarboxylic acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Catalysts (AREA)
- Confectionery (AREA)
Abstract
AbstractA non-aluminium leavening agent for fried dough stick, comprises 32-38wt% sodium bicarbonate, 5-8wt% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid, 5-10wt% calcium carbonate and residual low-moisture starch. It can further comprise 10-20wt% diacetyltartaric acid ester of mono- and di-glycerides.
Description
NON-ALUMINIUM LEAVENING AGENT FOR FRIED
DOUGH STICK
The present invention relates to a food additive, and specifically, relates to an additive for making pastry.
The fried dough stick is a traditional food in China and one of breakfasts that ordinary people eat daily. Alum and sodium bicarbonate are used in the traditional method for making fried dough stick, which is called “alum method” for frying fried dough stick. Several diseases are produced by frequent consumptions of aluminium. The “alum method” has been abandoned and disused gradually and taken place of the method for making non-aluminium fried dough stick.
There have been a lot of methods for making non-aluminium fried dough stick in the market at present. One of methods is adding an additive to dough, wherein the additive comprises bicarbonate, carbonate and acidic substance that can supply hydrogen ion. CN101044866 discloses a kind of flour for making fried dough stick, wherein said additive agent comprises sodium bicarbonate, calcium bicarbonate, tartaric acid and yeast. The composition is prepared by mixing additive and flour directly and used as special flour for fried dough stick. The disadvantage of product prepared by the method is that use is single. As for most of food manufacture enterprises, especially for most of families, they would like to buy flour with multiuse and they can flexibly adjust according to their needs and interests. Besides, in order to add a little leavening reagent, the main substance of flour has to been together transported with the leavening ragent. It results in higher transport cost and increasing extra economic burden to customers.
Therefore, more ways are providing non-aluminium leavening agent for fried stick alone.
However, because leavening agent should comprise alkaline substances such as sodium carbonate, sodium dicarbonate and acidic substances such as tartaric acid, hydrophosphate etc, they will carry out neutralization reaction and lose their effectiveness if they are stored together for a long time, which is called the phenomena of “swelling bag”. In order to avoid losing effectiveness of leaven agent, the currently available method is that acidic substance and alkaline substance are packaged separately. For example, CN1792175A discloses a non-aluminium agent for fried dough stick which adopts compound package i.e., acidic components composed of calcium biphosphate and citric acid starch and alkaline components composed of sodium carbonate, sodium dicarbonate and ammonium hydrogen carbonate are packaged separately. The disadvantage of the package form is that users need to calculate and measure additive amount of two packaged components when they use, and the additive amount is hard to be mastered for nonprofessional pastery makers and usually needed to grope firstly when product is changed.
Besides, the separate package form increases production cost for manufactures.
The present invention aims to provide a non-aluminium leavening agent for fried dough stick which can avoid the disadvantages of separate package and also could not result in losing effectiveness of leavening agent.
A non-aluminium leavening agent for fried dough stick according to present invention comprises 32-38wt% sodium bicarbonate, 5-8wt% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid , 5-10wt% calcium carbonate and residual low-moisture starch.
Preferably, the non-aluminium leavening agent for fried dough stick according to present invention further comprises 10-20wt% diacetyltartaric acid aster of mono- and di-glycerides.
Above non-aluminium leavening agent for fried dough stick can avoid the phenomena of swelling bag which is caused by mixing package of acidic components and alkaline components.
The other aspect of present invention relates to a non-aluminium leavening agent for fried dough stick which comprises 32-38wt% sodium bicarbonate, 5-8wt% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid, 5-10wt% calcium carbonate, 10-20wt% diacetyltartaric acid aster of mono- and di-glycerides and residual low-moisture starch.
Preferably, acidic components and alkaline components are packaged separately. The leavening agent is fit for making fried dough stick after dough is frozen.
In present invention, the percent of components content is all described in wt% (weight%).
In present invention, the base material of leavening regent is low-moisture starch, wherein low-moisture means water content of below 5%, preferably below 4%, more preferably below 3%, further more preferably below 2%, most preferably below 1% of starch. Because water content of the used starch as base material is low, acidic components and alkaline components of the composition could not or seldom carry out neutralization reaction in starch as base material, which thus increases (prolongs) storage life of leavening agent composition to a great extent.
Low-moisture starch could also be replaced by low-moisture wheat flour,
Generally, the non-aluminium leavening agent for fried dough stick according to present invention comprises 32-38wt% sodium bicarbonate, 5-8wit% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid, 15-22wt% calcium carbonate and residual low-moisture starch.
The citric acid and tartaric acid in above formula could be replaced by acidic salt thereof or other edible di- or tri-carboxylic acid containing below 6 (including 6) carbons, so examples which could be used include but not limited to potassium bitartrate, malic acid, fumaric acid and etc.
In a preferable aspect of present invention, the composition further comprises 10-20% diacetyltartaric acid aster of mono- and di-glycerides. Inventors discovered accidentally that because of addition (presence) of diacetyltartaric acid aster of mono- and di-glycerides, the composition obtained could be well used in the method for making fried dough stick through frozen dough process. The so-called frozen dough process means putting leavening agent into dough, storing dough at low temperature (0 — -100, even 0 — -200) after mixing dough and kneading dough, and then forming fried dough stick at a proper time. The frozen dough process is usually useful in large food enterprises. These enterprises usually possess one or more centers for preliminary food processing and semi-finished food producing in which flour is made into dough then distributed and delivered to each shop, which will lead to decrease operating space for the shops. For this reason, dough needs to be stored at low temperature during the process of waiting or transporting after the flour is made into dough.
However, the leavening agent for fried dough available at present is not fit for above frozen process. Particularly, leavening agent is a system comprising of acidic and alkaline raw material.
The speed of producing gas and retaining gas ability of dough both affect greatly the volume of final fried dough stick as finished product. With regard to fried dough stick, it is important to swell instantly when heated, so an acid-base equilibrium system which can produce gas rapidly is necessary. However, with regard to frozen dough, because frozen time is long, the dough gluten would be destroyed to an extent during frozen process, which would cause gas leakage and thus affect the final volume of fried dough stick. The leavening agent for fried dough available at present is designed only in consideration of the effect of swelling instantly, and not in consideration of taking extra measures to strengthen retaining gas property of dough, so the situation of outleakage of gas in dough exists in frozen-unfrozen process, and thus the degree of volume swelling of final fried dough stick is not enough. Therefore, the technology of leavening agent for fned dough available at present is not fit for making frozen dough.
While making non-aluminium fried dough stick with the product of the present invention, the flour, water, leavening agent, salt and optional sugar could be mixed according to routine operating method. For example, 100 weight parts flour, 2-3 weight parts leavening agent for fried dough stick, 1 weight parts sugar, 1.3-1.6 weight parts salt, 3-5 weight parts oil and 57-65 weight parts water could be mixed together.
In an embodiment, after mixing all the materials as desired, dough is mixed slowly in dough mixer for 5 minutes and then dough is rapidly mixed for 2 minutes so that dough forms gluten slightly. Next, the obtained gluten dough is placed in circumstance of 36~40°C (placed at normal temperature in summer) for 1.5-2.5h and then dough could be cut into bars and fried.
Example 1-4
All the materials are mixed according to the composition in table 1 and form leavening agent for fried dough stick according to the present invention, wherein all additive agents used are in food-grade and low-moisture starch is self-made product in which water content is 4.3%.
Table 1 Composition of leavening agent of examples 1-4
Components Example 3
Diacetyltartaric acid aster of 15% ol mono- and di-glycerides
Example 5
Fried dough stick is made according to the following steps: (1) 1000g wheat flour is put into a dough mixing cylinder, then 25g leavening agent which is made in example 2, 15g salt, 10g sugar, 30g oil and 570g water are also put into the dough mixing cylinder. The mixture is mixed at a low speed for 4 minutes and then at a high speed for 2 minutes to form dough in dough mixer; (2) the dough is taken out and divided into long strips; (3) the divided and formed dough is proofed at 35°C for 120 minutes; (4) The proofed dough is taken out, then divided into pieces and made into about 70g per piece of dough stick; (5) the dough stick is fried at the oil temperature of 200°C for 3 minutes to form product 1.
Example 6
Repeating the operations of example 5, the difference is that leavening agent from example 3 is used and the product 2 is formed.
Example 7
Fried dough stick is made according to the following steps: (1) 1000g wheat flour is put into a dough mixing cylinder, then 25g leavening agent which 1s made in examples 1 and 4, 15g salt, 10g sugar, 30g oil and 570g water are also put into the dough mixing cylinder. The mixture is mixed at a low speed for 4 minutes, and then mixed at a high speed for 2 minutes to form dough in dough mixer; (2) dough is stored at -20°C for 12h, then taken out, unfrozen and divided into long strips; (3) the divided and formed dough is proofed at 35°C for 120 minutes; (4) the proofed dough is taken out, then divided into pieces and made into about 70g per piece of dough stick; (5) the dough stick is fried at the oil temperature of 200°C for 3 minutes to form products 3 and 4.
Example 8
Repeating the operations of example 7, the difference is that leavening agent from example 4 is used and the product 5 is formed.
Control example 1
According to the disclosure of CN101044866A, 1.6g refined flour, 1.6g sodium bicarbonate, 9.4g calcium dihydrogen phosphate, 6.2g tartaric acid are mixed homogeneously and made into leavening agent. The leavening agent is mixed homogeneously with 940g wheat flour and 37.4¢ yeast and made into flour for making fried dough stick. The obtained flour for making fried dough stick and 550g water are mixed at a low speed for 4 minutes, and then mixed at a high speed for 2 minutes to form dough. The dough is stored at -20°C for 12h, then taken out, unfrozen and divided into long strips; the divided and formed dough is proofed at 35°C for 120 minutes. The proofed dough is taken out, then divided into pieces and made into about 70g per piece of dough stick. The dough stick is fried at the oil temperature of 200°C for 3 minutes to form control product 1.
Control example 2
According to the disclosure of CN1792175, 1.2g refined flour, 1.9g calcium dihydrogen phosphate, 1.9g citric acid, 1.5g sodium bicarbonate, 1.5g sodium carbonate, 1.4g ammonium hydrogen carbonate, 0.6g magnesium carbonate are mixed homogeneously and made into leavening agent. The leavening agent is mixed homogeneously with 500g wheat flour and made into flour for making fried dough stick. The obtained flour for making fried dough stick and 250g water are mixed at a low speed for 4 minutes, and then mixed at a high speed for 2 minutes to form dough. The dough is stored at -20°C for 12h, then taken out, unfrozen and divided into long strips; the divided and formed dough is proofed at 35°C for 120 minutes. The proofed dough is taken out, then divided into pieces and made into about 70g per piece of dough stick. The dough stick is fried at the oil temperature of 200°C for 3 minutes to form control product 2.
Comprehensive assessment are taken on the products from above examples and control examples, and marks thereof are given according to score strategy in table 3. The assessment results are shown in table 2.
Table 2 Comprehensive assessment results of the products of the present invention and control products
Items Product Product Product Product Product Control
Control 1 2 3 4 5 product product 2 1
Appearance and 9 9 8 8 7 5 6 color
Specific 200 20 18 19 17 16 15 volume
Flexibility 9 8 7 8 7 7 7
Brittleness 15 14 14 14 13 12 12
Sticking to 14 14 14 13 11 12 teeth
Smell 15 15 15 15 15 15 10
Structure and 15 14 12 13 13 12 13 tissue
Sum score 98 96 91 93 88 79 75
Table 3: Assessment method for fried dough stick
Total | Assessment standard on score score glossy, smooth and soft surface, golden color, symmetrical, and color chubby: 8.1~10; medium:5.1~8; poor: 1~5
Specific 20 score being 20 when specific volume amount is above 5.7; volume score being 19 when specific volume amount is 5.5~5.7; the decrease of score being 1 per 0.1 decrease of specific volume amount when specific volume amount is below 5.5.
Flexibility 10 flexibility being good when it is pressed with fingers, possessing biting force, 10; rebounding after a long time, but possessing chewiness, 7~9; rebounding after a long time, but possessing no chewiness, 6-8; not rebounding and not possessing chewiness, below 6;
Brittleness 15 brittleness being better, chewing with intense noise:13.1~15; brittleness being good, chewing with noise: 10.1~13; brittleness being average, chewing without noise: 5.1~10; very soft, brittleness being poor: 1~5 refreshing, not sticking to teeth:12.1~15; medium :9.1~12; teeth sticking to teeth: 15; not refreshing, sticking to teeth: 1~9
Smell 15 fragrance of fried oil and wheat, no peculiar smell: 12.1~15; no fragrance of wheat, no peculiar smell: 9.1~12; peculiar smell: 5.1~9; strong peculiar smell: below 5
Structure and | 15 gas hole being big and homogenous in longitudinal section, tissue crispy outside and soft inside:13.1~15; medium:10.1~13; gas hole being small and inhomogeneous: 1~10
It can be seen from table 2 that the fried dough stick which is made using the product of the present invention in a common process possesses better bulkiness and the product of the present invention is also fit for a freezing process for making fried dough stick, and obviously better than the prior art in the aspect of a freezing process.
Besides, the products from examples 1-4 are mixed and packaged in a package bag.
The packag bag is kept at room temperature for 6 months after sealing and no phenomena of swelling bag happens.The phenomena of obvious swelling bag happens and even the phenomena of swelling and bursting bag happens after the leavening agent which is made according to leavening composition of control examples is mixed and stored for 6 months. Moreover, the ability of producing gas reduced obviously.
Claims (4)
1. A non-aluminium leavening agent for fried dough stick, comprises 32-38wt% sodium bicarbonate, 5-8wt% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid , 5-10wt% calcium carbonate and residual low-moisture starch.
2. A non-aluminium leavening agent for fried dough stick according to claim 1, further comprises 10-20wt% diacetyltartaric acid aster of mono- and di-glycerides.
3. A non-aluminium leavening agent for fried dough stick, comprises 32-38wt% sodium bicarbonate, 5-8wt% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid , 5-10wt% calcium carbonate, 10-20wt% diacetyltartaric acid aster of mono- and di-glycerides and residual starch.
4. A non-aluminium leavening agent for fried dough stick according to claim 3, acidic components and alkaline components are packaged separately.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910223651 | 2009-11-19 | ||
| PCT/CN2010/078010 WO2011060680A1 (en) | 2009-11-19 | 2010-10-22 | Non-aluminium leavening agent for fried dough stick |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SG176569A1 true SG176569A1 (en) | 2012-01-30 |
Family
ID=44026802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SG2011085321A SG176569A1 (en) | 2009-11-19 | 2010-10-22 | Non-aluminium leavening agent for fried dough stick |
Country Status (4)
| Country | Link |
|---|---|
| CN (1) | CN102067895B (en) |
| MY (1) | MY196417A (en) |
| SG (1) | SG176569A1 (en) |
| WO (1) | WO2011060680A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103210981A (en) * | 2013-05-13 | 2013-07-24 | 郑海鸿 | Fruit and vegetable vegetarian deep-fried dough stick and preparation method thereof |
Families Citing this family (16)
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| CN103798315A (en) * | 2014-01-02 | 2014-05-21 | 重庆迎龙化工厂 | Compound-type rapid aluminum-free fried bread stick raising agent and preparation method thereof |
| CN105557879A (en) * | 2014-10-08 | 2016-05-11 | 山东省喜民乐食品加工有限责任公司 | Manufacturing and frying method for alkali and alums-free egg fried bread stick dough |
| CN104522115B (en) * | 2014-12-12 | 2019-04-23 | 河南科技学院 | A kind of no aluminium, the fast and safely dedicated leavening agent of compound deep-fried twisted dough sticks |
| CN104397091B (en) * | 2014-12-19 | 2017-10-17 | 山东圣琪生物有限公司 | One kind is without aluminium deep-fried twisted dough sticks leavening agent and preparation method thereof |
| CN106172592B (en) * | 2015-04-30 | 2023-07-21 | 安琪酵母股份有限公司 | Aluminum-free deep-fried dough stick bulking additive and preparation method of frozen green body |
| CN105941527A (en) * | 2016-07-19 | 2016-09-21 | 郑州容大食品有限公司 | Aluminum-free composite leavening agent for pizzas, preparation method thereof, pizzas and manufacturing method thereof |
| CN105994473A (en) * | 2016-07-19 | 2016-10-12 | 郑州容大食品有限公司 | Aluminum-free composite leavening agent for sugar cake and preparation method thereof as well as sugar cake and preparation method thereof |
| CN106106635A (en) * | 2016-08-30 | 2016-11-16 | 蓬莱京鲁渔业有限公司 | A kind of processing method of brittle frozen fritters of twisted dough |
| CN106376636A (en) * | 2016-08-30 | 2017-02-08 | 蓬莱京鲁渔业有限公司 | Fried bread stick ameliorant and method of processing microwave fried bread stick |
| CN109315684A (en) * | 2018-11-28 | 2019-02-12 | 上海准申食品东台有限公司 | Two-component starch self-rising flour, two-component flour self-rising flour and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101102673A (en) * | 2004-12-16 | 2008-01-09 | Csm荷兰有限公司 | Method of preparing a baked or fried product from leavened dough |
| CN100337551C (en) * | 2006-01-09 | 2007-09-19 | 刘令辉 | Non-aluminium additive for making deep-fried dough sticks, and its prepn. method |
| CN101044866A (en) * | 2006-06-06 | 2007-10-03 | 楚高波 | Flour used specially for making deep-fried dough sticks, and its production method |
| CN101371669B (en) * | 2007-08-20 | 2011-01-19 | 安琪酵母股份有限公司 | Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
-
2010
- 2010-10-22 MY MYPI2011005195A patent/MY196417A/en unknown
- 2010-10-22 SG SG2011085321A patent/SG176569A1/en unknown
- 2010-10-22 WO PCT/CN2010/078010 patent/WO2011060680A1/en active Application Filing
- 2010-11-19 CN CN201010552566.7A patent/CN102067895B/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103210981A (en) * | 2013-05-13 | 2013-07-24 | 郑海鸿 | Fruit and vegetable vegetarian deep-fried dough stick and preparation method thereof |
| CN103210981B (en) * | 2013-05-13 | 2015-07-22 | 郑海鸿 | Fruit and vegetable vegetarian deep-fried dough stick and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102067895B (en) | 2013-03-27 |
| WO2011060680A1 (en) | 2011-05-26 |
| MY196417A (en) | 2023-03-30 |
| CN102067895A (en) | 2011-05-25 |
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