Pasting characteristics of wheat flour-based batters containing cellulose ethers

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

“…) functional characteristics (Meyers and Conklin, 1990;Ang, 1993;Pinthus et al, 1993). The addition of HPMC effectively changed batter flow properties, reduced pasting temperature and enhanced viscosity (Naruenartwongsakul et al, 2003), thus improving batter setting and adhesion (Naruenartwongsakul et al, 2004). The effect of HPMC on rheological property was observed as SH-pattern batter displayed highly magnitude of the complex viscosity, even at the lower temperatures used in this study (<40°C).…”

“…Adding CMC to batter has been found to increase product consistency (Hsia et al, 1992) and effectively reduce oil content in Frenchfries (Pinthus et al, 1993;Sahin et al, 2005). MC and HPMC exhibit thermal gelation and form a structure upon heating (Kuntz, 1997;Naruenartwongsakul et al, 2004). These two additives were also found to serve as an appropriate barrier to water and oil (Dziezak, 1991) and were successful applied in microwave reheated battered nuggets (Chen et al, 2008).…”

Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

“…However, the other batters must be heated over 50°C to change the rheological properties. Therefore, batters containing 1% HPMC decreased pasting temperature and increased viscosity, thus enhancing batter setting and adherence properties (Altunakar et al, 2004;Naruenartwongsakul et al, 2004;Sanz et al, 2004;Chen et al, 2008).…”

“…Therefore, the HPMC-starch or CMC-starch crusts are rather than simply changing the diffusion characteristics of water and oil across the barrier (Collar et al, 1998;Kuntz, 1997;Pryia et al, 1996), these gels also alter the flow properties of batters. In addition, the batters containing CMC or HPMC decreased pasting temperature and increased viscosity, thus enhancing batter setting and adherence properties (Altunakar et al, 2004;Naruenartwongsakul et al, 2004;Sanz et al, 2004;Chen et al, 2008).…”

Starch–Apple Pomace Mixtures: Pasting Properties and Microstructure

“…Different studies have found that the pasting properties of starch are significantly affected by some ingredients including dietary fiber (Naruenartwongsakul et al 2004;Symons and Brennan 2004;Sudha et al 2007;Lai et al 2011;Ronda et al 2013;Yildiz et al 2013). Changes in thermal properties caused by fiber addition and measured by differential scanning calorimetry have also been reported (Randzio et al 2003).…”