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

To understand the effect of the interaction between wheat starch (WS) and wheat gluten (WG) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a WS and WG blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1 w/w, respectively, and...

Full description

Bibliographic Details
Published in:	Journal of Food Quality
Main Authors:	Jiaqi Feng, Jiwang Chen, Chaofan Chen, Zijun Yuan, E. Liao, Wenshui Xia, Douglas G. Hayes
Format:	Article
Language:	English
Published:	Wiley 2022-01-01
Online Access:	http://dx.doi.org/10.1155/2022/2810432

Similar Items

Effect of the Interaction between Wheat Starch and Gluten on Oil Distribution in Deep-Fried Battered and Breaded Fish Nuggets from Silver Carp Surimi
by: FENG Jiaqi, CHEN Jiwang, YUAN Zijun, LIAO E, PENG Lijuan, XIA Wenshui
Published: (2023-02-01)

Effect of Dietary Fiber on Batter Characteristics and Oil Penetration in Deep-Fried Battered and Breaded Fish Nuggets from Silver Carp Surimi
by: FENG Jiaqi, CHEN Jiwang, LIAO E, PENG Lijuan, XIA Wenshui
Published: (2023-08-01)

Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils
by: Lulu Cui, et al.
Published: (2022-10-01)

Effects of Polysaccharide Hydrocolloids on Crust Characteristics and Oil Penetration of Fried Battered and Breaded Fish Nuggets
by: ZHAI Jiahao, CHEN Jiwang, CUI Lulu, LIAO E, PENG Lijuan, XIA Wenshui
Published: (2023-05-01)

Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures
by: Wei Zhang, et al.
Published: (2020-01-01)

Effect of Pre-drying on Oil Penetration and Textural Characteristics of Deep-Fried Battered and Breaded Fish Nuggets
by: SHU Jing, CHEN Jiwang, ZHAI Jinling, ZHAI Jiahao, TENG Zongna, LIAO E
Published: (2024-05-01)

The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets
by: Lulu Cui, et al.
Published: (2022-01-01)

Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets
by: Opeyemi Rachel Faloye, et al.
Published: (2024-05-01)

Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties
by: Elok Waziiroh, et al.
Published: (2021-07-01)

Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets
by: Jingwen Sun, et al.
Published: (2022-05-01)

Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding
by: Dare Oloruntoba, et al.
Published: (2022-12-01)

Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products
by: Ying Xu, et al.
Published: (2025-02-01)

In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran
by: Oluwatoyin O. Onipe, et al.
Published: (2020-09-01)

Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids
by: Yujie Li, et al.
Published: (2025-09-01)

Aerobic spore formers in battered and breaded fish products
by: Suzan Sheir, et al.
Published: (2015-06-01)

Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips
by: Ruishu ZHANG, et al.
Published: (2024-11-01)

<i>Gleditsia triacanthos</i> Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
by: Lorena S. Sciarini, et al.
Published: (2023-02-01)

Study on quality characteristics, shelf-life prediction and frying mass transfer of breaded tilapia nuggets
by: Shouchun Liu, et al.
Published: (2024-09-01)

Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
by: Xiang-Li Ding, et al.
Published: (2021-11-01)

The effect of rice flour and tapioca starch ratio on the batter rheological characteristic and quality of gluten-free noodles
by: Elok Waziiroh, et al.
Published: (2026-12-01)

Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets
by: David Oppong, et al.
Published: (2021-12-01)

How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
by: Montserrat Martínez-Pineda, et al.
Published: (2020-05-01)

Effects of Adding Different Functional Components on Batter Characteristics and Oil Penetration of Deep-fried Coated Eggplant Slices
by: Juyang ZHAO, et al.
Published: (2025-07-01)

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
by: Stefan W. Horstmann, et al.
Published: (2016-04-01)

Influence of Baromi-2 Rice Flour Particle Size on Gluten-Free Batter Rheology and Quality Characteristics of Deep-Fat Fried Chicken
by: Dajeong Oh, et al.
Published: (2025-08-01)

Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets
by: Meijuan Xu, et al.
Published: (2024-11-01)

Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value
by: Jung-Min Park, et al.
Published: (2016-10-01)

Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker
by: Guilian Ran, et al.
Published: (2025-06-01)

Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets
by: Siti Nur Syahirah Ahmad, et al.
Published: (2021-01-01)

Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran
by: Oluwatoyin O. Onipe, et al.
Published: (2021-01-01)

Effect of Konjac Powder on the Quality of Deep-fried Battered Yam Strips
by: Yi ZHANG, et al.
Published: (2025-03-01)

Preparation of gluten-free crab nugget (Ucidescordatus) with added fiber
by: Elen Vanessa Costa da Silva, et al.
Published: (2019-11-01)

The Role of Molecular and Structural Characteristics of Starch, Hydrocolloids, and Gluten in Bread In Vitro Digestibility
by: Julian de la Rosa-Millan
Published: (2025-06-01)

Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion
by: Seonghyeon Nam, et al.
Published: (2025-01-01)

Revolutionizing Gluten-Free Baking: the Role of Cassava Sour Starch in Specialty Breads
by: Cássia Berlesi Brigatto Ferreira, et al.
Published: (2025-04-01)

Improving Gluten-Free Bread Properties by Ohmic Baking: Role of Starch and Flour
by: Elok Waziiroh, et al.
Published: (2021-10-01)

Effects of adulterated palm cooking oil on the quality of fried chicken nuggets
by: Sook Ling Tan, et al.
Published: (2022-01-01)

Quality Changes of Pre-fried Fish during Frozen and Reheating Process
by: Zhiqin GE, et al.
Published: (2024-02-01)

Growth of <i>Listeria monocytogenes</i> in Partially Cooked Battered Chicken Nuggets as a Function of Storage Temperature
by: Alexandra Lianou, et al.
Published: (2021-03-01)

Effect of composition on the structure and digestibility of starch in Idli batter
by: Leeann Roy, et al.
Published: (2023-09-01)