Effect of Levening Agent on Quality of Youtiao Flour

摘要：

　　Youtiao,also named as deep-fried dough sticks,is one of the traditional and most popular foods for breakfast in China.Leavening agent and deep-frying processing have to be utilized for Youtiao-making,which may cause some harmful effects to human health,such as high aluminium content,high oil content and harmful substances generated from oil deterioration.Among which,the usage of leavening agent with aluminium (aluminium potassium sulfate with 12 H2O molecules,abbreviated as Al-P,aluminium positive) results in higher aluminium content than limit level of Chinese national regulations.Therefore,applying leavening agent without aluminium (Al-N,aluminium negative)to replace Al-P is the key point to avoid the aluminium hazard to human health.

关键词： Youtiao (Deep-fried dough sticks) leavening agent gluten starch quality

作者: Sun Hui Yu Xuefeng Xiong Lina Yang Zizhong Jiang Weili Wei Fenglu

作者单位: Academy of State Administration of Grain , Beijing, China Angel Yeast Lmt., Yichang, China

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 119-120

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）