Frying Powder - How to Make Fried Food Healthy and Crispy at the Same Time
In this era of food everywhere, fried food with its crispy and delicious flavor, has been sitting at the "top". Frying powder has an irreplaceable role in deep frying food. The main ingredients of frying powder are starch, flour, salt and leavening agent, etc.
Starch: such as sweet potato starch, which is used to increase the crispiness. Starch granules absorb oil and expand to form a porous structure during frying.
Flour: provides the basic viscosity and structure to help the powder adhere to the surface of the ingredients.
Leavening agent: releases gases during frying to make the fried layer more fluffy and crispy.
Seasoning: such as salt, sugar and MSG, etc., which are used to enhance the basic flavor of the fried food.
Our Yumart sweet potato frying powder is made from mixed grain starch, which has a lower chance of contact with digestive enzymes and a lower digestion rate due to the “combination” of dietary fiber and starch in mixed grains. For example, sweet potato starch has a lower GI value than regular flour.
It has also been found that small molecule available carbohydrates can be utilized by microorganisms during the fermentation process. That is, there are fewer carbohydrates that can be digested quickly and the GI value will drop. At the same time, the fermentation process produces acidic components that can further reduce the speed of product digestion, which in turn reduces the GI value of the Yumart frying powder.
Different processes such as mechanical mixing, kneading, shearing, high pressure, heating and digestion can change the physicochemical properties of the raw materials and also affect the GI value of the food. The production process of Yumart frying powder can also play a role in lowering the GI value of fried flour. Generally powdered ingredients are easier to digest. While starch has a denser and tighter structure after extrusion and reconstruction, it is digested more slowly in the gastrointestinal tract, and then released slowly, which plays a role in lowering the GI value.
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