Oil absorption and drying in the deep fat frying process of wheat flour-water mixture, from batter to dough
2005
Thanatuksorn, P.(Tokyo Univ. of Marine Science and Technology (Japan)) | Pradistsuwana, C. | Jantawat, P. | Suzuki, T.
The effect of initial moisture content on oil absorption was investigated for a food model composed of various wheat flour and water mixtures. The models were prepared by widely varying the initial moisture content between 40% and 80% (wet basis), which covers dough to batter. The samples were then fried at 150 deg C in palm olein oil for 1 to 7 min. The results revealed that both oil absorption and moisture loss have a linear relation with the square root of the frying time. It was suggested that the initial moisture content affected the porous structure forming through starch gelatinization during the frying process, consequently which induced the increase of absorbed oil during the frying process.
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