Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter

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概要

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• The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the “oil absorption index” could be a simple, although not perfect method for estimating the oil content of batter flour.

• 社団法人 日本農芸化学会の論文
• 2010-12-23

著者

• Nakamura Sumiko

  Faculty Of Agriculture Niigata University

• Ohtsubo Ken'ichi

  Faculty Of Agriculture Niigata University

関連論文

• Palatable and Bio-Functional Wheat/Rice Products Developed from Pre-Germinated Brown Rice of Super-Hard Cultivar EM10
• Acceleration of Germination of Super-Hard Rice Cultivar EM10 by Soaking with Red Onion
• Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter
• Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice
• Improved Palatability and Bio-Functionality of Super-Hard Rice by Soaking in a Barley-Koji Miso Suspension

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