Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction

Abstract

To understand the effect of the interaction between wheat starch ( W S ) and wheat gluten ( W G ) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a W S and W G 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 W S and W G , 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 W G was higher than W S 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 W S decreased, the viscosity, G ” and tan δ of batter, pick-up of BBFNs, temperature and enthalpy change (ΔH) of protein denaturation and W S 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 W S – W G 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.

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

“…By contrast to MA and TG, BRO decreased T c and Δ H of batter, which may be a result of the hydrolysis of large proteins into molecules of smaller mass. Reductions of molecular weight was responsible for the inability of the gluten network to wrap the starch granules, making it easier to swell the starch in the batter during thermal processing and resulting in a decrease in the energy required for gelatinization 27 . With continuing to add BRO, the increase in gelatinization temperature and Δ H may be caused by the competitive absorption of water by BRO and starch, which inhibited the swelling of starch granules and slowed down the gelatinization process.…”