Effects Of Frying Conditions And Yeast Fermentation On The Acrylamide Content In You-tiao, A Traditional Chinese, Fried, Twisted Dough-roll

摘要

The effects of frying temperature, frying time, and dough pH on the formation of acrylamide in the processing of you-tiao, a traditional Chinese, fried, twisted dough-roll, were analyzed using response surface methodology. The results obtained showed that the frying time and temperature as well as dough pH had a notable impact on the formation of acrylamide in the products. It was demonstrated that lowering the frying temperature to 175 ℃, prolonging the frying time to 86 s, and adjusting the dough pH to 6.0 with citric acid reduced the acrylamide content by 71% in the finished products. An examination of the influence of yeast fermentation on the free asparagine and reducing sugars revealed that the addition of 0.8% yeast fermented for one hour could reduce the amount of acrylamide formed in the fried, twisted dough-roll by 66.7%.