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RISKinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step
The objectiveofthisstudywastoevaluatetheeffectofdifferentbatterformulationonmasstransferduringdeep
fat fryingofshrimpnuggetspreparedwithoutapre-fryingstep.Theeffectsofsoyandcornflour(5,10%)addition
to ...
Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation
The objective of this study was to determine the influence of soy and corn flour (5, 10%) addition to the batter formulation, frying temperature and time on mass transfer during deep fat frying of shrimp nuggets....
Performance of lentil and chickpea flour in deep-fried crust model (DFCM): oil barrier and crispy properties
In this research, the effects of frying time (0, 1.5, 3, 4.5 and 6 min) and different batter formulations were investigated on the quality of deep-fried crusts (DFCs) through a DFC model. Moisture and oil content, texture and color parameters...
Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets
In this paper, the effects of soy and corn flour (5
and 10% w/w) addition to the batter formulation on the
quality of deep fat-fried shrimp nuggets were evaluated.
Rheological properties of batters, coating pick-up, moisture...
Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread
Quality improvement of baked products is becoming an awareness for a wide
range of manufacturers and consumers. In the current study, optimization of final
proofing time, FPT, (20–60 min), dough mixing time ...