Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction

Figure 2

Effect of the  :  ratios on the rheological behavior of the batter. (a), (b), and (c) represent the storage modulus (), the loss modulus (), and the loss tangent (tan δ), respectively. Values of the  :  ratio () are given in the legend.

(a)

(b)

(c)