Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction
To understand the effect of the interaction between wheat starch (WS) and wheat gluten (WG) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a WS and WG blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1 w/w, respectively, and...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/2810432 |
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| author | Jiaqi Feng Jiwang Chen Chaofan Chen Zijun Yuan E. Liao Wenshui Xia Douglas G. Hayes |
| author_facet | Jiaqi Feng Jiwang Chen Chaofan Chen Zijun Yuan E. Liao Wenshui Xia Douglas G. Hayes |
| author_sort | Jiaqi Feng |
| collection | DOAJ |
| description | To understand the effect of the interaction between wheat starch (WS) and wheat gluten (WG) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a WS and WG blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1 w/w, respectively, and batter-breaded fish nuggets (BBFNs) were fried at 170°C for 40 s followed by 190°C for 30 s. Moisture adsorption isotherms of WS and WG, viscosity, rheological behavior, and calorimetric properties of the batters were measured, and pick-up of BBFNs, thermogravimetric properties of the crust, and oil transport were investigated. The moisture absorption capacity of WG was higher than WS at a low water activity (0.04–0.65), while the opposite trend was observed at a highwater activity (0.65–0.88). As the proportion of WS decreased, the viscosity, G” and tan δ of batter, pick-up of BBFNs, temperature and enthalpy change (ΔH) of protein denaturation and WS gelatinization, and oil penetration of BBFNs during deep-fat frying, which are decreased until reaching a minimum value at the ratio of 11 : 1 w/w, then increased (p<0.05). However, G' of batter and thermogravimetry temperatures of crust exhibited the opposite trend. These results proved that the WS–WG interaction significantly affected the batter characteristics and oil penetration of BBFNs during deep-fat frying, which can be used to guide the manufacturing of low-fat fried BBFNs. |
| format | Article |
| id | doaj-art-e80bc52b69a84f629bd4cbc7bef7c7db |
| institution | DOAJ |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-e80bc52b69a84f629bd4cbc7bef7c7db2025-08-20T03:21:03ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/2810432Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten InteractionJiaqi Feng0Jiwang Chen1Chaofan Chen2Zijun Yuan3E. Liao4Wenshui Xia5Douglas G. Hayes6College of Food Science and EngineeringCollege of Food Science and EngineeringCollege of Food Science and EngineeringCollege of Food Science and EngineeringCollege of Food Science and EngineeringSchool of Food Science and TechnologyCollege of Food Science and EngineeringTo understand the effect of the interaction between wheat starch (WS) and wheat gluten (WG) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a WS and WG blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1 w/w, respectively, and batter-breaded fish nuggets (BBFNs) were fried at 170°C for 40 s followed by 190°C for 30 s. Moisture adsorption isotherms of WS and WG, viscosity, rheological behavior, and calorimetric properties of the batters were measured, and pick-up of BBFNs, thermogravimetric properties of the crust, and oil transport were investigated. The moisture absorption capacity of WG was higher than WS at a low water activity (0.04–0.65), while the opposite trend was observed at a highwater activity (0.65–0.88). As the proportion of WS decreased, the viscosity, G” and tan δ of batter, pick-up of BBFNs, temperature and enthalpy change (ΔH) of protein denaturation and WS gelatinization, and oil penetration of BBFNs during deep-fat frying, which are decreased until reaching a minimum value at the ratio of 11 : 1 w/w, then increased (p<0.05). However, G' of batter and thermogravimetry temperatures of crust exhibited the opposite trend. These results proved that the WS–WG interaction significantly affected the batter characteristics and oil penetration of BBFNs during deep-fat frying, which can be used to guide the manufacturing of low-fat fried BBFNs.http://dx.doi.org/10.1155/2022/2810432 |
| spellingShingle | Jiaqi Feng Jiwang Chen Chaofan Chen Zijun Yuan E. Liao Wenshui Xia Douglas G. Hayes Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction Journal of Food Quality |
| title | Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction |
| title_full | Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction |
| title_fullStr | Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction |
| title_full_unstemmed | Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction |
| title_short | Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction |
| title_sort | batter characteristics and oil penetration of deep fried breaded fish nuggets effect of wheat starch gluten interaction |
| url | http://dx.doi.org/10.1155/2022/2810432 |
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