How to choose a leavening agent for fried fritters?

Fritters are one of the traditional breakfast foods in China, and the traditional method of making fritters is to use saline alum as a leavening agent. Among them, the aluminum content of alum is very large, so it will cause the aluminum content of fried fritters to seriously exceed the standard. Due to the excessive intake of aluminum can cause a variety of brain diseases, especially leading to Alzheimer's disease, the state has strict restrictions on the amount of aluminum contained in fritters, in order to avoid excessive aluminum in fritters, fried fritters gradually use aluminum-free fritters to replace the traditional saline-alkali slungent.

Aluminum-free fritters are made by replacing alum in traditional fritter formulations with aluminum-free acid phosphates and compounding them with baking soda. Aluminum-free fritter leavening agent is a substance in the ingredient, in the process of acid-base neutralization reaction in contact with water, a large amount of carbon dioxide gas will be released, so that the fritter billet can be rapidly expanded in the process of frying. There are two common types of aluminum-free fritters, namely: fast-acting aluminum-free letpnote leavening agents and general-purpose aluminum-free fritters.

Friends who are accustomed to the operation of traditional fried fritters can choose a general-purpose aluminum-free fritter leavening agent. Friends can follow their own operating habits, the first night and noodles, to ensure that the dough has 5-6 hours to wake up time, the next morning to get up to fry fritters. However, there is an obvious flaw in this operation, getting up in the middle of the night and the hard work of the noodles is not counted, and the dough wakes up for too long, resulting in the dough waking up is not easy to control. The time is short, the wake-up is not in place, the time is long, and the dough may have passed, especially in the colder winter and the summer when the temperature is higher, which is more likely to occur. This has made many friends start to try to use fast aluminum-free fritters to bulk.

Fast fritter leavening agent is a new technology product for frying fritters, using this product to fry fritters, no longer need to get up in the middle of the night like the traditional process and noodles, the operator can completely in the morning and noodles, or according to the size of the passenger flow, now and fried, not only reduce the labor intensity, improve labor efficiency, and the fried fritters are still golden in color, a big full.

As we all know, the temperature of the dough also has a great influence on the length of time it takes to wake up the noodles. In general, the waking time with a quick fritter leavening agent is 1 hour, but if you use hot water and noodles at the right temperature, the waking time will be greatly shortened. According to some friends, using a quick fritter leavening agent, and then use 60-65 ° C, hot water and noodles, and good noodles for half an hour to fry fritters. You can use leavening products according to the above introduction to aluminum-free fritters, combined with their own operating habits. Aluminum-free health large fritters is the general consensus of consumers, I hope that friends who fry fritters will no longer use salt alkali alum leavening agent to fry fritters.