Study of the Manufacture Techniques and Reduction Absorbed Oil of Deep-fried Dough Sticks (Yu Tiao)

• Main Authors: Tien-Yi Chang, 張添義
• Other Authors: Po-Yuan Chiang
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/09665484660871692234

碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 96 === Deep fried dough stick is one of the traditional fried wheat food products of China. It is mainly made by mixing wheat flour, water, leavening agents and edible salt and the dough is slackened, cut into slices, moulded and fried. The outer appearance is golden yellow in color, porous and crispy. Due to the few researches on related production techniques and effects on quality, an in depth research is worth it. Besides studying on the effects of moisture content, types of flour, leavening agents, frying conditions, this research studies on the effects of the estimation of the reduction of absorbed oil. The research results showed that the appropriate moisture content in the dough was 58.8~60.5%. The dough can be maintained 46~51°C for 1.5~2 hours. 100% flour for making deep fried dough sticks or flour (87%) mixed with medium gluten strength flour (13 hours) can obtain good results. The most appropriate processing conditions were high gluten strength flour (87%) mixed with middle gluten strength flour (13%), Ca5(PO4)3(OH) and 1% methyl cellulose (MC), 0.6% D-sorbitol (SOD), a temperature of 190~195°C for 240~270 seconds. Moreover, the addtion of carboxyl methyl cellulose and D-sorbitol can reduce absorbed oil content and provide better outer appearance and sensory acceptance than the deep fried dough sticks sold in the market.