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Optimising the frying temperature of gluten balls using response surface methodology

✍ Scribed by Chen, Chee-Shan; Chen, Jyh-Jye; Wu, Tzong-Pei; Chang, Chi-Yue

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
239 KB
Volume
77
Category
Article
ISSN
0022-5142

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✦ Synopsis

The continuous frying process of gluten balls involved three consecutive deep frying pans. The e †ects of the temperatures of the Ðrst and the second deep frying pans on the quality indices of the obtained fried gluten balls, including expansion volume, expansion ratio, measured value of textural property, Hunter colour b value, and sensory evaluation score, were investigated using response surface methodology while Ðxing the temperature of the third deep frying pan at 195 ^3¡C. Based on the obtained sensory evaluation scores, the peak force and brittleness breakdown of textural properties, as well as Hunter colour b value of the fried gluten balls, it was found that the optimum temperature ranges for the Ðrst and the second deep frying pans were 130È143¡C and 155È161¡C, respectively.

1998 SCI.

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