The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)
This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acry...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/2/549 |