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| Water in Fried mechanism product in the role |
| Release time:2012/6/26 |
| 1. Dissolving sugar, salt and other raw materials solvent 2. Adjust products of the soft hardness 3. And with gluten protein formation 4. Make starch gelatinization expansion 5. Water, oil emulsification increase Fried food SuSong degree 6. Fried products maintain a certain amount of moisture content can make its soft wet 7. Fried water as a heat medium heat transfer 8. Promote fermentation and enzyme hydrolysis |
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