Introduction: Soy milk and fried dough sticks are a classic combination for Chinese breakfast. But why are fried dough sticks always fried in pairs?
Frying two together achieves better expansion
The reason fried dough sticks become hollow and puffed up is mainly due to the addition of a leavening agent in the ingredients. The classic leavening agent formula primarily consists of two substances: alum (potassium aluminum sulfate dodecahydrate) and baking soda (sodium bicarbonate). Alum reacts with baking soda to produce carbon dioxide gas. When heated, this gas expands rapidly, causing the fried dough stick to increase in volume. Cantonese-style fried dough sticks often use ammonium bicarbonate as the leavening agent, which also expands by producing gas when heated.
The chemical reaction between alum and baking soda is not instantaneous; it requires a certain amount of time. Therefore, the temperature of the dough cannot be too high. Otherwise, the surface will quickly become crispy and set, hindering the dough's expansion and preventing it from achieving a hollow effect. The area where the two strips of dough overlap does not directly contact the oil, so the temperature is relatively lower. This is beneficial for the slow progression of the reaction, allowing enough time for gas to be produced, resulting in a better hollow and puffed-up effect for the fried dough sticks.
In many places, fried dough sticks are single. However, at the same temperature, a single stick's temperature rises quickly, and its expansion is far less than that of a double. A single stick can also be fried to be very puffed up, but it requires careful control of the oil temperature to prevent the surface from quickly hardening and setting.
Fried dough sticks are delicious, but don't eat them often
Although fried dough sticks are a "regular" at breakfast, from a nutritional standpoint, it is not recommended to eat them frequently. The reasons are as follows:
High in energy Fried dough sticks are made by deep-frying flour, and flour is very good at absorbing oil. By weight, the fat content of fried dough sticks is nearly 12 times that of flour. The latest data shows that the energy contribution ratio of fat among urban residents in China has exceeded 35.5% (the recommended range is 20%-30%), which can easily lead to being overweight and obese and should be taken seriously.
High in aluminum National regulations allow the use of alum as a leavening agent in the production of fried dough sticks, and the amount used is "added as needed for production." Long-term intake of aluminum could lead to excessive levels. Aluminum can accumulate in tissues and organs such as the brain, kidneys, and liver. When it accumulates to a certain extent, it can produce chronic toxic effects, causing nervous system disorders. Eating too much food containing aluminum can affect children's neurological development and may also induce Alzheimer's disease. In recent years, although fried dough sticks made with aluminum-free leavening agents have appeared on the market, they are more expensive and not widely used.
Contains toxic and harmful substances Repeatedly deep-frying oils at high temperatures can contain many toxic and harmful substances, including trans fatty acids, free radicals, and carcinogens such as benzopyrene. Furthermore, starchy foods can produce carcinogenic acrylamide when fried at high temperatures. These substances are very harmful to the body.
Therefore, although fried dough sticks are one of the old partners of the people's breakfast, it is not recommended to eat them regularly.