Washing powder cannot fry fried dough sticks

Washing powder can make the dough foam, but it cannot make the fried dough sticks "risen". This is because the reason why washing powder can make wet dough foam is that its main component anionic surfactant - sodium alkyl benzene sulfonate - is at work. Surfactants have strong foaming ability and are often used as foaming agents. The principle of foaming is that when gas enters water and is surrounded by a liquid film, bubbles are formed. Surfactant is concentrated at the air-liquid interface, with its hydrophobic group extending into the bubbles and its hydrophilic group pointing toward the solution, forming a monolayer film. The formation of this film reduces the interfacial tension and puts the bubble in a more stable thermodynamic state. Therefore, the washing powder kneaded into the wet dough can foam and expand very well.

However, surrounded by a large amount of high-temperature edible oil, the outwardly arranged hydrophilic groups of surfactants in the dough lost their stable water environment, breaking the balance of the air-liquid interface, and were originally wrapped by a liquid film. The bubbles quickly disappeared. This is why wet dough kneaded with washing powder foams well, but turns into dough sticks after frying. Therefore, it is basically impossible to fry fried dough sticks with washing powder.