Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

Volume: 6, Issue: 5, Pages: 277 - 284
Published: May 5, 2018
Abstract
The effects of whole wheat flour (WWF) on the deep-frying kinetics of Chinese Sachima sticks were investigated in this study. Refined wheat flour (RWF) in the Sachima dry mix formula was replaced with WWF at different levels. There was a linear relationship between moisture content and structural oil content for all WWF substitution samples during deep-frying. The kinetic coefficients of moisture and oil transfer decreased significantly by...
Paper Details
Title
Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima
Published Date
May 5, 2018
Volume
6
Issue
5
Pages
277 - 284
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