Raw material after Fried cooked, except the oil itself free fatty acid and volatile aldehydes, ketone compounds, etc, the products have fragrance outside, still can make the smell in the material components can be volatile, such as raw materials in carbohydrates, starch, etc. In Fried process, can generate a variety of aroma compositions, and reaction speed faster than in the water, and the production of fragrant scent is more outstanding.
Oil is constipation active substances, aromatic substance is the solvent. Glycerin is taste of hydrophilic material has good affinity ability, fatty acid is hydrophobic flavoring substances to the affinity ability. Therefore, the oil will form the fragrance of the material can be volatile pretreated for comprehensive state of change, make Fried products fragrance and taste becomes more downy coordination. Fried the commonly used green onion garlic and ginger spice, and make the spicy exciting odour into a special aroma material transfer to grease of convenient for storage and use, also can make the products more prominent flavor.
Grease the taste of products have moderate effect. The oil itself although there is no obvious taste reaction, but the existence of the oil can make other taste reaction some changes.
Raw material in oil fry ripe hind, for appearance moisture to evaporate, make raw materials to crisp appearance, but also to the materials to protect, make internal fresh sweet tender, so crisp outside the simple sense of the nun is Fried mechanism of one of the characteristics of a product. Oil has up in pastry crisp effect, and it is widely used and crisp sex the dough is use this feature. Face to face and oil mixed together, flour particles viscosity and the grease lubrication is surrounded, flour, the protein and starch grain, can't absorb water, protein in no moisture conditions can't form a network structure of the MianJinZhi, starch can neither turgor embellish and can't viscosity and form of crisp dough, the dough by Fried or after baking pastries can be made.
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