As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus niger) were studied. A significant (p<.05) increase of water retention capacity (3-7%) was found i...

The present study investigated six varieties of locally grown wheat (Lasani, Sehar, Miraj-08, Chakwal-50, Faisalabad-08 and Inqlab) procured from Punjab Seed Corporation, Lahore, Pakistan for their proximate contents. On the basis of protein content and ready availability, Faisalabad-08 (FD-08) was selected to be used for the assessment of comparative efficiency of various methods used for glut...

introduction: batter coating is a new technology to reduce fat content of fried foods. the ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. among batter additives, proteins can be used as an important and effective component, because of their emulsifying properties, water absorption, and b...

The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus niger) were studied. A significant (p < .05) increase of water retention capacity (3-7%) was found...

the objective of this study was to evaluate the effect of frying temperature, time and different batter formulations on the rheological properties and mass transfer during deep fat frying of kurdish cheese nuggets. the effects of white egg (0, 5, 10%) addition to the batter formulation of cheese nuggets and frying at 150, 170 and 190◦c for 0, 1, 2, 3 and 4 min have been investigated. the result...

We investigated a method of baking bread from rice flour without the use thickeners such as gluten or polysaccharides. Rice flours with different crystallinities were prepared by shear and heat milling machine. The dynamic viscoelasticity resulting batters was measured baked these batters. Models proposed based on their macroscopic appearances mesoscopic polarized light microscopy images. It sh...

Results A 28 year-old female with a history of persistent allergic rhinitis and Arterial Tortuosity Syndrome had two episodes of anaphylaxis following a meal. In each instance she had ingested food cooked in batter. Skin prick tests to all foods ingested during the meals, including commercial wheat extract, were negative. Skin prick testing to wheat flour, white flour, the uncooked batter in qu...

introduction:deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. the aim of this process is to combine short cooking times with unique characteristics. it also involves heat and mass transfer simultaneously. during frying time, the mass transfer is characterized by the dynamics moisture los...