Food components affecting the oil absorption and crispness of fried batter

Food components affecting the oil absorption and crispness of fried batter

Frying batters are used to add value to a product by improving texture, flavour, weight and volume and reducing water loss during frying which, in turn, lessens oil absorption. The physical characteristics of fried batters were studied using model systems based on rice flours. Crispness was positive...

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Bibliographic Details
Main Authors: Mohamed, Suhaila, Abd Hamid, Norhashimah, Abdul Hamid, Mansoor
Format: Article
Language:English
English
Published: Society of Chemical Industry 1998
Online Access:http://psasir.upm.edu.my/id/eprint/51652/
http://psasir.upm.edu.my/id/eprint/51652/1/51652.pdf
http://psasir.upm.edu.my/id/eprint/51652/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Mohamed%20-%20Food%20components%20affecting%20the%20oil%20absorption%20and%20crispness%20of%20fried%20batter.pdf

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