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- Huang, Weining; Yu, Shengdi; Zou, Qibo; Tilley, Michael
- Food research international 2008 v.41 no.9 pp. 918
- traditional foods; fried foods; dough; dough development; starter cultures; yeasts; fermentation; fermented foods; deep fat frying; acrylamides; carcinogens; asparagine; reducing sugars
- ... 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 tha ...