无明矾油条制作工艺研究
On Preparing Alum-Free Fried Dough-Strips
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- doi:
- 10.3969/j.issn.1008-5432.2012.01.009
- 摘要:
- 本实验以面粉为主要原料,对无明矾油务的加工工艺进行研究,在单因素的基础上,通过L9(3^4)正交试验,确定无明矾油条的最佳配方为:面粉500g,泡打粉8g,食盐8g,小苏打5g,水340ml,制作的无明矾油条色泽金黄,外酥盹内细软,成香适口。
- Abstract:
- This paper explores the preparation of alum-free fried dough-strips by using L9 (3^4) orthogonal ex- periments based on single factor. The optimal ingredients include flour (500g) , baking powder ( 8 g) , salt ( 8 g) , baking soda(5g) , and water(340ml). Such-made fried dough-strips are golden brown in color, soft and tasty.