Abstract:

Deep-fried dough stick have been made by the contrast between using non-aluminum alum substitute from using alum. Three different concentrations of saleratus, glucono-δ-lactone, potassium bitartrate and calcium biphosphote were tested with orthogonal design L9(34) for their optimal effect on the qualities of deep-fried dough stick. The results showed that the force of saleratus concentration was the greatest and the calcium biphosphote concentration was less than saleratus concentration and the concentration of potassium bitartrate was more effective than glucono-δ-lactone on the volume expanding rate and sensory scores of deep-fried dough stick. The optimum compounding for non-aluminum alum substitute was saleratus 3.2%, glucono-δ -lactone 3.2%, potassium bitartrate 0.4% and calcium biphosphote 0.8%. The deep-fried dough stick made by using non-aluminum alum substitute is better than that made by using alum in both volume expanding rate and sensory scores. So the non-aluminum alum substitute can replace the alum completely and it can save much time, more convenience and more quality safe when it was used to make deep-fried dough stick.