Jiang Qing-jun, Xu Xi-lin, Ren Jiao-yan, Ruan Zheng
In order to develop aluminum-free leavening agent to replace the traditional aluminum leavening in twisted fritters,orthogonal test was used to optimize the new leavening mixed by glucose Oxidase(GOD),Pentopan,Lipase,Fungamyl and baking soda.The methods of sensory score,volume expansion and texture analysis were used to evaluate the quality of twisted fritters.The results shows that by orthogonal analysis,considering the sensory evaluation and the impact of factors in the formula,the best formula is: baking soda,GOD,Pentopan,Lipase,and Fungal α-amylase is 1.9%,80 μg/g,80 μg/g,20 μg/g,and 80 μg/g respectively.But for the hardness and chewiness of the products,the best formula is: baking soda,GOD,Pentopan,Lipase,and Fungal α-amylase is 1.8%,80 μg/g,80 μg/g,30 μg/g,and 60 μg/g respectively.Based on the integrated sensory and texture characteristics of the orthogonal test results,the optimal formula of twisted fritter is: baking soda,GOD,Pentopan,Lipase,and Fungal α-amylase is 1.8% ~ 1.9%,80 μg/g,80 μg/g,20 ~ 30 μg/g,and 60 ~ 80 μg/g respectively.
