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

Table 3

Effect of the  :  ratios on the calorimetric parameters of batter ( and represent wheat starch and wheat gluten, respectively; T_0,i and T_p,i refer to the temperatures of starch gelatinization or protein denaturation required for the initial and maximum peak values, respectively, and ΔH_i represents the amount of crystal melting during gelatinization for component i; 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 ()).

:  ()	T0, WS (°C)	Tp, WS (°C)	ΔHWS (J/g)	T0, WG (°C)	Tp, WG (°C)	ΔHWG (J/g)
	47.0 ± 0.1	59.3 ± 0.4	28.3 ± 0.3
				86.4 ± 0.52	91.0 ± 0.3	33.6 ± 0.2
15 : 1	55.4 ± 0.1^a	60.6 ± 0.5^a	2.1 ± 0.1^a	101.3 ± 0.0^a	105.9 ± 0.0^a	0.64 ± 0.0^a
13 : 1	54.7 ± 1.0^a	60.0 ± 1.2^a	2.2 ± 0.0^a	97.3 ± 0.1^a	98.9 ± 0.2^c	0.49 ± 0.1^a
11 : 1	55.5 ± 0.3^a	60.3 ± 0.5^a	2.6 ± 0.3^a	93.5 ± 0.1^a	94.3 ± 0.0^e	0.32 ± 0.0^a
9 : 1	55.5 ± 1.6^a	60.6 ± 0.4^a	2.1 ± 0.1^a	94.8 ± 0.2^a	96.0 ± 0.3^d	0.39 ± 0.0^a
7 : 1	57.9 ± 1.7^a	60.0 ± 0.9^a	2.5 ± 0.4^a	98.3 ± 0.3^a	100.3 ± 0.5^b	0.58 ± 0.1^a