Effect of the Interaction between Wheat Starch and Gluten on Oil Distribution in Deep-Fried Battered and Breaded Fish Nuggets from Silver Carp Surimi

Effect of the Interaction between Wheat Starch and Gluten on Oil Distribution in Deep-Fried Battered and Breaded Fish Nuggets from Silver Carp Surimi

In the present study, the effect of the interaction between wheat starch and gluten on oil distribution in deep-fried battered and breaded fish nuggets (BBFNs) from silver carp surimi was investigated. Deep-fried BBFNs were prepared using batters consisting of wheat starch (WS) and gluten (WG) blend...

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Bibliographic Details
Main Author: FENG Jiaqi, CHEN Jiwang, YUAN Zijun, LIAO E, PENG Lijuan, XIA Wenshui
Format: Article
Language:English
Published: China Food Publishing Company 2023-02-01
Series:Shipin Kexue
Subjects:
wheat starch; wheat gluten; deep-fried battered and breaded fish nuggets from silver carp surimi; deep-fat frying; oil distribution
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-004.pdf

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