Research on Key Technology of Frozen Non-aluminum Dough Stick Fritters

The effect of different modified starches on water retention and fritter quality of frozen dough stick fritters was analyzed.The optimal formulation and processing technology of frozen non-aluminum fritters were determined by single factor test and orthogonal test.Under the condition of the ratio of highgluten flour to low-gluten flour was 7:3, content of non-aluminum bulking agent was 2.6%(dry flour),content of acetylated double starch phosphate (ADSP) was 2.4%,and the amount of oil was 1.2 g/100 g,the high quality frozen aluminum-free fritters can be produced.