DOUGH COMPOSITION OF FRIED FOODS COMPRISING POLY-GAMMA-GLUTAMIC ACID

摘要

PURPOSE: A dough composition for fired products is provided to reduce absorption of oil while frying, accelerate absorption of calcium into the body, and to keep the taste and flavor of finial-fried products. CONSTITUTION: 100wt% of dough compositions for fried products are obtained by adding 0.05-5wt% of poly-gamma-glutamic acid or its salt. The dough composition is kneaded and fried. The salt is selected from a group comprising sodium salt, calcium salt, ammonium salt, and zinc salt. The molecular weight of the poly-gamma-glutamic acid is 0.5-1000 kDa. The poly-gamma-glutamic acid or its salt is added after dispersing in a liquid ingredient.