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

Table 2

Effect of the  :  ratios on the viscosity of batter and the pick-up of BBFNs ( and represent wheat starch and wheat gluten, respectively; data are presented as mean value ± standard deviations from triplicate experiments (n = 3); mean values listed in columns with different letters indicate statistically significant differences ()).

:  ()	Viscosity (MPa.s)	Pick-up (%)
15 : 1	397 ± 6^b	36.0 ± 0.6^a
13 : 1	373 ± 6^c	29.6 ± 0.5^c
11 : 1	340 ± 10^d	27.1 ± 0.7^d
9 : 1	387 ± 6^b	30.1 ± 0.4^c
7 : 1	443 ± 6^a	33.8 ± 0.7^b