In the bustling urban lifestyle, the classic breakfast duo of fried dough sticks (youtiao) and soy milk has firmly captured the taste buds of countless commuters with its unique charm. Crispy and delightful fried dough sticks, paired with steaming hot soy milk, seem to instantly awaken the slumbering senses.
Recently, a piece of news has sparked widespread discussion among netizens: some city residents have reported that fried dough sticks sold at street-side breakfast stalls contain laundry detergent, which is why they taste crisper and have a fluffier texture.
In China, where food safety issues often evoke concerns, many people did not question such a news report.
So, why would anyone add laundry detergent to fried dough sticks? Is this a rumor or the truth? Let’s take a closer look!
How Did Fried Dough Sticks Come into “Close Contact” with Laundry Detergent?
As everyone knows, fried dough sticks are made by frying fermented dough. The ingredients are simple, but whether they taste good or are fluffy depends on the effectiveness of the leavening agent.
The leavening agent, when heated, releases gases or other substances, making the fried dough sticks fluffy after frying. They have a crispy exterior and a soft interior, providing an excellent mouthfeel.
The so-called “laundry detergent fried dough sticks” refer to those made with laundry detergent as a dough leavening agent. Anyone who has washed clothes knows that laundry detergent has good foaming abilities, but can it really be used to make fried dough sticks?
Curious netizens have already conducted experiments, and the results are astonishing: two dough balls were fermented, one with laundry detergent added and the other without.
After the dough was ready, fried dough sticks were made using the same method in a frying pan. Comparing the two types of fried dough sticks, it was found that the normal ones were well-crumbled, with a crispy exterior and soft interior. The cross-section showed pores and a reticulated structure.
The fried dough sticks with laundry detergent and baking powder added had a crispier exterior but were not soft, breaking easily when lightly touched. The cross-section showed a large pore with no reticulated structure.
In other words, although fried dough sticks made with laundry detergent can have a similar appearance, they are definitely not qualified products and can be easily identified.
Moreover, commonly used food leavening agents are inexpensive, making it unnecessary to choose laundry detergent as a substitute.
Food safety regulatory departments have also refuted this rumor, so the claim that laundry detergent is used to make fried dough sticks can basically be considered a rumor, and fried dough stick lovers do not need to worry excessively.
What is the Golden “Aluminum” Robe on Fried Dough Sticks?
Many people have heard the claim that fried dough sticks contain aluminum and that consuming too much can harm health.
Firstly, it must be acknowledged that this claim is true. In earlier times, the leavening agent used for fried dough sticks was mostly aluminum potassium sulfate dodecahydrate (commonly known as potash alum), which produces aluminum hydroxide after reacting and is absorbed by the body.
For the human body, aluminum is a low-toxic and non-essential trace element that is an important factor in causing various brain diseases. It inhibits multiple enzymes and its toxicity can affect protein synthesis and neurotransmitters. Aluminum can inhibit the activity of enzymes in the brain, gradually worsening mental status.
Therefore, long-term excessive intake of aluminum can lead to Alzheimer’s disease.
However, the country has long been aware of the harm of long-term intake of potash alum and aluminum elements.
Now, most fried dough sticks on the market use aluminum-free leavening agents, and potash alum has been phased out as a leavening agent. There is no need for excessive concern when consuming fried dough sticks normally.
Why are Fried Dough Sticks and Soy Milk a Perfect Match?
Food-loving people have invented the golden duo of soy milk and fried dough sticks, but did you know that this pairing is not just about doubled deliciousness?
Fried dough sticks are rich in fat, carbohydrates, and some proteins, along with small amounts of vitamins and minerals such as calcium, phosphorus, and potassium.
The most traditional way to eat fried dough sticks is to sandwich them with (a type of baked bun) and serve them with soy milk. In terms of protein quality, soy milk is rich in lysine but lacks methionine, while and fried dough sticks have the opposite composition.
They complement each other, making it an excellent combination. It seems that there is wisdom embedded in the eating habits passed down by our ancestors.
However, even if we don’t need to fear “laundry detergent fried dough sticks” or excessive aluminum intake, and even if fried dough sticks are paired with soy milk, fried dough sticks are not a food that should be consumed in excess.
Firstly, as a fried flour product, fried dough sticks are high in calories and fat. Consuming too much can lead to increased blood lipids and increase the risk of cardiovascular diseases.
In addition, fried dough sticks are high-temperature fried foods with an oil temperature reaching 190°C, and the oil is used repeatedly, causing the oil to age, its color to darken, its viscosity to increase, and its odor to become unpleasant. Various nutrients in the oil, such as essential fatty acids and vitamins, are basically or completely oxidized and destroyed.
Unsaturated fatty acids undergo polymerization, forming dimers, oligomers, and other large molecular compounds. These substances are not easily digested and absorbed by the body and may even have carcinogenic risks.
Therefore, while it is important to recognize rumors with a discerning eye, it is also crucial to pay attention to moderate diet and balanced nutrient intake to lead a healthy life.
