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面筋粉的介绍说明
[作者: 2013-04-09 点击: 9412 ]

   面筋是面粉中的蛋白质,也是决定面粉品质的主要因子。一般市面上所看到的面筋是经油炸而得来的,油炸面筋球是我国传统食品之一,因为其具有特殊的风味与口感而深受消费者的欢迎与喜爱,油炸后的面筋球就像吹气一般胀得好大,形状个个都不相同。面粉调水搅拌后可形成一个具相当强粘弹性之面团,让面团放置一段时间,使湿筋网状结构形成后,再进行洗筋。洗筋是在流动水中搓洗面团,可将淀粉及水溶性物质洗出,剩下一似橡胶之球状聚集物即是面筋。此时面筋称为湿筋,需放在水中熟成一段时间后切粒(直径约1cm),以进行油炸,油炸时不是用一锅油炸,需使用三个油锅进行油炸,其温度分别为150、170、190℃,油炸时将切粒后之湿面筋倒入第一锅,快速搅动约90秒后,捞至下一锅继续油炸,第二、三锅只需缓和搅动即可,而油炸时间则与第一锅相同都是90秒。最后,油炸完之面筋球则置于盘中冷却。


  Gluten is a protein flour, is an important factor in determining the quality of flour. The general market saw the gluten is obtained by fried, deep-fried gluten ball is one of the traditional food of our country, because of its special flavor and taste are popular with consumers, fried gluten balls like blowing the general bilge well, everyone is not the same shape. Flour water after mixing can form a very strong viscoelastic dough, to make the dough for a period of time, so that the formation of wet gluten network structure, then wash ribs. Wash ribs is rubbing wash in flowing water, the starch and water soluble substances washout, one like rubber spherical aggregates is gluten. This is called the wet gluten gluten, need to be placed in the water for a period of time after the cut grain ripening (about 1cm in diameter), to be fried, fried to not use a pot of fried, need to use three pan fried, its temperature is respectively 150, 170, 190 ℃, fried will cut grain after the wet gluten into the first pot, stir after about 90 seconds, the next pot fishing to continue to fry, second, three pot just ease stir frying time, and with the same first pot is 90 seconds. Finally, fried gluten balls are placed in the plate cooling.
     谷朊粉     面筋粉

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