Batters are complex systems that may undergo various
changes in phase transition during processing and storage.
The thermal properties of batter systems reflect these
changes, and they have combined effects on the overall
characteristics of the finished fried products. Batter systems
are composed of flour base, water, and other ingredients.
They may exhibit different phase behaviors and variations
in thermal properties because they may contain components
that are or may become phase separated. For
instance, carbohydrates, lipids, proteins, salt, water and
other functional ingredients may all exist in different
phases or in phases separated from each other (Roos,
1995). Water is a key factor that greatly influences the
phase transition phenomena such as gelatinization during
the cooking process and the glass transition during frozen
storage. Batter compositions greatly affect water available
for starch gelatinization during heating and the unfrozen
water during cooling. However, phase transition behaviors
and thermal properties of batters are important in
designing a process to achieve a desired functionality as
well as for the manipulation of coated food products to
meet storage stability requirements and consumer expectations.
Nevertheless, characterizations of these properties on
batter systems formulated from different flour blends
containing hydrocolloids have not been adequately reported
in the literature
Batters are complex systems that may undergo variouschanges in phase transition during processing and storage.The thermal properties of batter systems reflect thesechanges, and they have combined effects on the overallcharacteristics of the finished fried products. Batter systemsare composed of flour base, water, and other ingredients.They may exhibit different phase behaviors and variationsin thermal properties because they may contain componentsthat are or may become phase separated. Forinstance, carbohydrates, lipids, proteins, salt, water andother functional ingredients may all exist in differentphases or in phases separated from each other (Roos,1995). Water is a key factor that greatly influences thephase transition phenomena such as gelatinization duringthe cooking process and the glass transition during frozenstorage. Batter compositions greatly affect water availablefor starch gelatinization during heating and the unfrozenwater during cooling. However, phase transition behaviorsand thermal properties of batters are important indesigning a process to achieve a desired functionality aswell as for the manipulation of coated food products tomeet storage stability requirements and consumer expectations.Nevertheless, characterizations of these properties onbatter systems formulated from different flour blendscontaining hydrocolloids have not been adequately reportedin the literature
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Batters are complex systems that may undergo various
changes in phase transition during processing and storage.
The thermal properties of batter systems reflect these
changes, and they have combined effects on the overall
characteristics of the finished fried products. Batter systems
are composed of flour base, water, and other ingredients.
They may exhibit different phase behaviors and variations
in thermal properties because they may contain components
that are or may become phase separated. For
instance, carbohydrates, lipids, proteins, salt, water and
other functional ingredients may all exist in different
phases or in phases separated from each other (Roos,
1995). Water is a key factor that greatly influences the
phase transition phenomena such as gelatinization during
the cooking process and the glass transition during frozen
storage. Batter compositions greatly affect water available
for starch gelatinization during heating and the unfrozen
water during cooling. However, phase transition behaviors
and thermal properties of batters are important in
designing a process to achieve a desired functionality as
well as for the manipulation of coated food products to
meet storage stability requirements and consumer expectations.
Nevertheless, characterizations of these properties on
batter systems formulated from different flour blends
containing hydrocolloids have not been adequately reported
in the literature
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