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

Table 1

Formula of the batter ( and represent wheat starch and wheat gluten, respectively).

: ,	(g)	(g)	Water (g)
15 : 1	93.7	6.3	98.0
13 : 1	92.9	7.1	98.0
11 : 1	91.7	8.3	98.0
9 : 1	90.0	10.0	98.0
7 : 1	87.5	12.5	98.0