𝔖 Bobbio Scriptorium
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Cross-linking of wheat starch improves the crispness of deep-fried battered food

✍ Scribed by C. Primo-Martín

Book ID
113628182
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
801 KB
Volume
28
Category
Article
ISSN
0268-005X

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Frying batters are used to add value to a product by improving texture, Ñavour, weight and volume and reducing water loss during frying which, in turn, lessens oil absorption. The physical characteristics of fried batters were studied using model systems based on rice Ñours. Crispness was positively