Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments.

The present study investigated the effects of different deep‐frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other properties of deep‐fried dough sticks. Results showed that the change of amylose content in deep‐fried dough sticks during the deep‐frying process was positively correlated with time and temperature. Moreover, the deep‐frying process of deep‐fried dough sticks was accompanied by the formation of starch–lipid complexes that led to the destruction of starch structure. The degreased sample and the oil sample had the same absorption peaks at 2854 and 1746 cm−1, respectively. The melting enthalpy (ΔH) of the starch–lipid complex decreased significantly. In addition, the viscosity of starch reduced as the deep‐frying time and temperature increased. Furthermore, it was found that the effect of increasing deep‐frying temperature was greater than that of time. Practical Application: As a popular deep‐fried food, the main component of deep‐fried dough sticks is starch. Starch gelatinization, protein denaturation, and interaction among components occurred during deep‐frying. At present, there are few studies focusing on the properties of starch in deep‐fried dough sticks in the real deep‐frying system. Therefore, this study provided a theoretical basis for subsequent research by measuring the effects of different deep‐frying conditions on the properties of starch in deep‐fried dough sticks. [ABSTRACT FROM AUTHOR]