Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour

Journal of the Science of Food and Agriculture

Volumn 90, Issue 1, 2010, Pages 13-20

  Thanatuksorn, Pariya ^a   Kajiwara, Kazuhito ^a   Suzuki, Toru ^b  

^a TOKYO UNIVERSITY OF TECHNOLOGY   (Japan)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Ball milled wheat flour; Crispiness; Deep fat fried batter; Glass transition; Oil absorption

Indexed keywords

SOYBEAN OIL; WATER; FAT INTAKE;

ABSORPTION; ARTICLE; CHEMISTRY; COOKING; FAT INTAKE; FLOUR; FOOD HANDLING; HEAT; METHODOLOGY; WHEAT; PROCEDURES;

ABSORPTION; COOKERY; DIETARY FATS; FLOUR; FOOD TECHNOLOGY; HOT TEMPERATURE; SOYBEAN OIL; TRITICUM; WATER; COOKING;

TRITICUM AESTIVUM;

EID: 70449876461     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3766     Document Type: Article

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