The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

Soy protein (SP), egg white protein (EP), and whey protein (WP) at 6% <i>w</i>/<i>w</i> were individually incorporated into the batter of a wheat starch (WS) and wheat gluten (WG) blend (11:1 <i>w</i>/<i>w</i> ratio). Moisture adsorption isotherms of W...

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Váldodahkkit: Lulu Cui, Jiwang Chen, Yuhuan Wang, Youling L. Xiong
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: MDPI AG 2022-01-01
Ráidu:Foods
Fáttát:
batter-breaded fish nuggets
protein
rheological behavior
thermal properties
fat absorption
Liŋkkat:https://www.mdpi.com/2304-8158/11/2/147

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https://www.mdpi.com/2304-8158/11/2/147

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