摘要
用新型复合膨松剂代替传统的矾碱盐膨松剂试制油条,同时在面团中添加12%鸡蛋,改善油条的质感和色泽,成品油条各项指标都优于传统方法的制品。为生产无铝油条,彻底解除油条含铝对人体的危害,提供了切实可行的方案。
This paper utilizes the new-type compound leavening agent instead of the traditional AlK（SO4）2, NaHCO3 leavening agent to make fried dough sticks, meanwhile adding 12% egg to the dough to improve the feeling quality and color of the finished products, so as to make them better than that made by traditional methods. This paper provides a feasible scheme to manufacture the fried dough sticks without aluminum, thoroughly getting rid of the harm done to human health by the aluminum in the products.
出处
《粮油食品科技》
2006年第1期32-33,42,共3页
Science and Technology of Cereals,Oils and Foods
关键词
鸡蛋油条
配方
膨松剂
fried egg dough sticks
formula
leavening agent
作者简介
王宏（1971-）,女,江苏盐城人，硕士，讲师．
