Wheat flour, water, and leavening agents are the main raw materials for making fritters, and flour as the main raw material has played a decisive role in the quality of fritters. In the study of the influence of wheat flour on the quality of China's traditional food - fritters, it was pointed out that the oil fritters made with medium-strength flour have a higher sensory evaluation value. 20 different types of wheat flour were selected for quality determination. Through the production of fritters and quality evaluation, the correlation between the quality characteristics of the wheat flour and the quality of the fritters was analyzed from the physical and chemical indicators and bubble indicators closely related to the quality of the fritters. To find a range of quality indicators suitable for frying fritters, and provide a theoretical basis for enterprises to produce high-quality fritters. Intelligent whiteness tester is an important instrument for measuring the whiteness of flour. In order to better study the influence of flour quality on fritters, it is necessary to use this instrument to measure flour and judge the finished fritters.
Weigh 200g of flour, add 6g of leavening agent and flour and mix. Dissolve 2.6g of salt and pour it into the flour. Add water to the dough and knead the dough for about 6 minutes to make the dough smooth. The dough was coated with a layer of edible oil. The dough was wrapped in plastic wrap and placed in a proofing box (humidity 60%, temperature 38°C) for 1.5 hours. Rolled up the dough using a rolling pin to grow a strip (thickness 0.8cm, width 14cm), and then use a plastic spatula to cut into small long squares (length 12cm, width 5cm), each two together, in the middle with a chopsticks pressure , cut off at both ends, lengthened to about 30cm. The elongated dough pieces are gently placed in a 190°C fryer. Gently roll until golden yellow, each frying time is controlled at about 2min.
The wet gluten content and whiteness of the powdered samples showed a significant positive correlation with the total score of the fritters, and the ash, gluten index, and drop values ​​were negatively correlated with the total score of the fritters, but the correlation was not significant. The wet gluten content mainly affected the specific volume (r=0.625) and organizational structure (r=0.481) of the fritters, and had a positive correlation with the taste, appearance and odor. Whiteness has a certain positive correlation with each index of the fritters, while ash content mainly influences the color and texture of the fritters, and the correlation coefficients are -0.770 and -0.449, respectively. The gluten index is not related to the total score of the fritters. The drop value was significantly positively correlated with the color of the fritters (r=0.542). It was negatively correlated with other quality indicators of the fritters and had a significant negative correlation with odors (r=-0.548). . The whiteness of the flour was positively correlated with the score of the fritters. The higher the whiteness, the better the quality of the fritters. Using the smart whiteness tester to measure the whiteness of flour, it was found that when the whiteness was above 80%, the total score of the fritters was higher than 80 points, and when the whiteness reached 85%, the trend was basically stable. Therefore, the whiteness of the dough for making fritters should be controlled at more than 80%.
Through the measurement of related research instruments such as the smart whiteness tester, the flavor of the fritters was summarized. There was a significant positive correlation between the wet gluten content and the whiteness of wheat flour and the total score of the fritters. The ash content, gluten index, and falling value were negatively correlated with the total score of the fritters, but the correlation was not significant. The wet gluten content mainly affects the specific volume (r=0.625) and organizational structure (r=0.481) of the fritters; the whiteness has a certain positive correlation with each index of the fritters; the ash content mainly affects the color and texture of the fritters. Structure, correlation coefficient reached -0.770 and -0.449, respectively.
Weigh 200g of flour, add 6g of leavening agent and flour and mix. Dissolve 2.6g of salt and pour it into the flour. Add water to the dough and knead the dough for about 6 minutes to make the dough smooth. The dough was coated with a layer of edible oil. The dough was wrapped in plastic wrap and placed in a proofing box (humidity 60%, temperature 38°C) for 1.5 hours. Rolled up the dough using a rolling pin to grow a strip (thickness 0.8cm, width 14cm), and then use a plastic spatula to cut into small long squares (length 12cm, width 5cm), each two together, in the middle with a chopsticks pressure , cut off at both ends, lengthened to about 30cm. The elongated dough pieces are gently placed in a 190°C fryer. Gently roll until golden yellow, each frying time is controlled at about 2min.
The wet gluten content and whiteness of the powdered samples showed a significant positive correlation with the total score of the fritters, and the ash, gluten index, and drop values ​​were negatively correlated with the total score of the fritters, but the correlation was not significant. The wet gluten content mainly affected the specific volume (r=0.625) and organizational structure (r=0.481) of the fritters, and had a positive correlation with the taste, appearance and odor. Whiteness has a certain positive correlation with each index of the fritters, while ash content mainly influences the color and texture of the fritters, and the correlation coefficients are -0.770 and -0.449, respectively. The gluten index is not related to the total score of the fritters. The drop value was significantly positively correlated with the color of the fritters (r=0.542). It was negatively correlated with other quality indicators of the fritters and had a significant negative correlation with odors (r=-0.548). . The whiteness of the flour was positively correlated with the score of the fritters. The higher the whiteness, the better the quality of the fritters. Using the smart whiteness tester to measure the whiteness of flour, it was found that when the whiteness was above 80%, the total score of the fritters was higher than 80 points, and when the whiteness reached 85%, the trend was basically stable. Therefore, the whiteness of the dough for making fritters should be controlled at more than 80%.
Through the measurement of related research instruments such as the smart whiteness tester, the flavor of the fritters was summarized. There was a significant positive correlation between the wet gluten content and the whiteness of wheat flour and the total score of the fritters. The ash content, gluten index, and falling value were negatively correlated with the total score of the fritters, but the correlation was not significant. The wet gluten content mainly affects the specific volume (r=0.625) and organizational structure (r=0.481) of the fritters; the whiteness has a certain positive correlation with each index of the fritters; the ash content mainly affects the color and texture of the fritters. Structure, correlation coefficient reached -0.770 and -0.449, respectively.
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