Application of Enzyme Preparation and Yeast Compound Bulking Agent in the Production of Fried Dough Sticks
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Abstract:
In this study, fried dough sticks were taken as an example to explore the feasibility of using food enzymes and yeast as the bulking agents for traditional fried flour products. The effects of bulking agents for common flour products and the combination of food enzyme and yeast were evaluated based on the expansion rate, specific volume and sensory score. The fermentation process with the best combination was analyzed. The results showed that alum exhibited the greatest fluffy effect with the highest expansion rate as 8.73 times among the commonly used bulking agents for flour products under the same processing conditions. The yeast-based bulking agent was improved, and the yeast was compounded with protease, amylase, lipase, xylanase and glucose oxidase. The effect of amylase was the best. When the addition amount of amylase was 0.50 g/kg, the expansion rate of fried dough sticks reached 7.65 times. The analysis of the fermentation involving the amylase-yeast compound bulking agent showed that the optimal dough fermentation time was 2.5 h, and the carbohydrates in flour products were greatly degraded into reducing sugars (with a content of 5.25%). The new compound bulking agent was composed of food enzymes and microorganisms without added aluminum, which allows bulking while ensuring safety and healthiness.
