Properties of coating systems during the initial period of deep-fat frying as affected by flour type, temperature and pressure

• Main Authors: Salma Mohamad Yusop,, Mohamad Yusof Maskat,, Wan Aida Wan Mustapha,, Aminah Abdullah,
• Format: Article
• Language: English
• Published: Universiti Kebangsaan Malaysia 2009
• Online Access: http://journalarticle.ukm.my/71/1/; http://journalarticle.ukm.my/71/; http://www.ukm.my/~jsm/kandungan.html

This study was carried out to determine the properties of coatings made from wheat, rice and sago flour when fried under different frying temperature and pressure during the initial period of deep-fat frying. Three types of batter made from wheat, rice and sago flour were prepared by mixing each fl...