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- W4311732069 abstract "To understand the effect of the interaction between wheat starch ( <math xmlns=http://www.w3.org/1998/Math/MathML id=M1> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>S</mi> </math> ) and wheat gluten ( <math xmlns=http://www.w3.org/1998/Math/MathML id=M2> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>G</mi> </math> ) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a <math xmlns=http://www.w3.org/1998/Math/MathML id=M3> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>S</mi> </math> and <math xmlns=http://www.w3.org/1998/Math/MathML id=M4> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>G</mi> </math> blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1 <math xmlns=http://www.w3.org/1998/Math/MathML id=M5> <mi mathvariant=normal>w</mi> <mo>/</mo> <mi mathvariant=normal>w</mi> </math> , 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 <math xmlns=http://www.w3.org/1998/Math/MathML id=M6> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>S</mi> </math> and <math xmlns=http://www.w3.org/1998/Math/MathML id=M7> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>G</mi> </math> , 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 <math xmlns=http://www.w3.org/1998/Math/MathML id=M8> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>G</mi> </math> was higher than <math xmlns=http://www.w3.org/1998/Math/MathML id=M9> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>S</mi> </math> 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 <math xmlns=http://www.w3.org/1998/Math/MathML id=M10> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>S</mi> </math> decreased, the viscosity, <math xmlns=http://www.w3.org/1998/Math/MathML id=M11> <mi>G</mi> <mo>”</mo> </math> and tan δ of batter, pick-up of BBFNs, temperature and enthalpy change (ΔH) of protein denaturation and <math xmlns=http://www.w3.org/1998/Math/MathML id=M12> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>S</mi> </math> gelatinization, and oil penetration of BBFNs during deep-fat frying, which are decreased until reaching a minimum value at the ratio of 11 : 1 <math xmlns=http://www.w3.org/1998/Math/MathML id=M13> <mi mathvariant=normal>w</mi> <mo>/</mo> <mi mathvariant=normal>w</mi> </math> , then increased ( <math xmlns=http://www.w3.org/1998/Math/MathML id=M14> <mi>p</mi> <mo><</mo> <mn>0.05</mn> </math> ). However, G' of batter and thermogravimetry temperatures of crust exhibited the opposite trend. These results proved that the <math xmlns=http://www.w3.org/1998/Math/MathML id=M15> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>S</mi> </math> – <math xmlns=http://www.w3.org/1998/Math/MathML id=M16> <mi mathvariant=normal>W</mi> <mi mathvariant=normal>G</mi> </math> 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." @default.
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- W4311732069 date "2022-12-15" @default.
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- W4311732069 title "Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction" @default.
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