The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)

This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acry...

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書誌詳細

出版年:	Applied Sciences
主要な著者:	Yung-Shin Shyu, Jean-Yu Hwang, Shih-Ting Shen, Wen-Chieh Sung
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2021-01-01
主題:	youtiao potassium aluminum sulfate electrostatic frying vacuum frying acrylamide
オンライン･アクセス:	https://www.mdpi.com/2076-3417/11/2/549