Crisp is a thin, mushy mixture. Crispy stir-fried vegetables are golden in color, plump and round in texture, and taste fresh and tender. This is because the raw materials are wrapped in crispy paste after being fried, and the gluten network and starch in the crispy paste are coked, which can maintain the moisture of the raw materials, so the dishes are crispy, tender, crispy and refreshing. Flour The main components of flour are wheat gluten, gluten and starch. Gluten and gluten are the main components of the gluten network.

During the process of gluten formation, the spatial structure of protein molecules changes. The protein molecules become nearly spherical, with hydrophilic groups on the surface and hydrophobic groups inside. When flour is added to water, the water begins to combine with polar substances on the outside. As the protein molecules continue to absorb water, water molecules penetrate into the interior of the protein molecules, causing the internal non-polar groups to flip. The hydrated polar groups converge, expand in volume, and the peptide chains expand loosely and intertwine with each other to form a gluten network. To sum up, the quality of brittle pulp is closely related to raw materials such as flour, starch, baking powder, oil, and yeast. The reasonable proportion of these raw materials is the basis for preparing brittle pulp.

Crispy pork is a traditional and modern cooking technique. Its production quality is affected by many factors and is difficult to accurately grasp and use flexibly. It directly determines the quality of the dish and reflects the chef's cooking skills. In brittle mud, the gluten network is mainly used to resist gas expansion and prevent gas from escaping, so that the large amount of carbon dioxide gas produced during high-temperature heating cannot escape, and the gluten network expands the space to accommodate these gases. This causes the gluten network to expand and the crumbly batter to bubble. Gluten yield is related to gluten protein content, water temperature, storage time and preparation method. Temperature has a great influence on the hydrophilicity of protein. The gluten formation and properties of dough at different water temperatures are different.

It should be noted that if there is too much gluten in the flour and the strength is too strong, the expansion of carbon dioxide gas will be inhibited when heated, thereby affecting the foaming ability of the brittle slurry; if there is too little gluten, the strength will be too high. Weak, it cannot contain a lot of gas, which will weaken the foaming ability of brittle pulp. At this time, you can add an appropriate amount of salt to the flour to enhance the strength of the flour. Today's raw materials are very abundant. Flour has been refined from the single ordinary flour and enriched flour in the past into high-gluten flour, medium-gluten flour, low-gluten flour and various staple food flours. When making the batter, it's best to use medium-strength all-purpose flour.