Hydrolyzed gluten-based duster composition for deep fried food
A technology for fried food and composition, applied in the field of fried food, can solve problems such as the use of hydrolyzed wheat gluten in an undisclosed frying process
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Embodiment 1
[0056] Example 1: The effect of using hydrolyzed wheat gluten in flouring on the quality of fried food
[0057] The different products listed in Table 1 for dusting were compared.
[0058]
[0059] Table 1: Different types of dusting compositions
[0060] The batter composition of Table 2 below was used for all samples as the second layer.
[0061] ％ CLEARAM LG0005 (starch from Roquette) 81.1 Tackidex B735 (dextrin from Roquette) 12 Salt 5 sodium bicarbonate 0.9 SAPP (disodium dihydrogen pyrophosphate) 0.9 xanthan gum 0.1
[0062] Table 2: Batter Composition
[0063] Water was added to the powder in a ratio of 1.5 / 1, and the mixture was homogenized.
[0064] The breading composition of Table 3 below was used for all samples as the third layer.
[0065] control PREGEFLO MI20A 75.6 Salt 8 sugar 9 black pepper powder 2 MSG (Sodium Glutamate) 2 garlic powder 1.4 gin...
Embodiment 2
[0078] Embodiment 2: The influence of the amount of hydrolyzed wheat gluten on the quality of fried food
[0079] Hydrolyzed wheat gluten (from Roquette W) different amounts in wheat flour are compared as dusting flour:
[0080]
[0081]
[0082] Table 5: Dusting compositions with different amounts of hydrolyzed wheat gluten .
[0083] The batter and breading recipes were the same as in Example 1.
[0084] Here's how to get fried chicken:
[0085] Sprinkle each ingredient evenly over the surface of the chicken.
[0086] Dip the floured chicken into the batter, then sprinkle the breading over the surface.
[0087] Fry at 180°C for 5 minutes.
[0088] Photographs were taken after 2.5 hours storage in a hot food display cabinet (60°C) and the state and texture of the coating was assessed ( figure 2 ).
[0089] The textures and colors are sorted and summarized in Table 6 below:
[0090]
[0091] Table 6: Comprising floured fried foods with different amount...
Embodiment 3
[0093] Example 3: Performance of gluten and hydrolyzed gluten mixture dusting relative to wheat flour dusting .
[0094] The different powder mixtures listed in Table 7 below were compared as dusting powders:
[0095]
[0096] Table 7: Different powder mixes (wheat flour and Viten+ mix)
[0097] The batter and breading recipes were the same as in Example 1.
[0098] Here's how to get fried chicken:
[0099] Sprinkle each ingredient evenly over the surface of the chicken.
[0100] Dip the floured chicken into the batter, then sprinkle the breading over the surface.
[0101] Fry at 180°C for 5 minutes.
[0102] For fried foods using wheat flour and the dusting that can be used in the present invention, photographs were taken immediately after frying to assess the state and texture of the coating ( image 3 ). Yield, percent weight change of meat pieces before and after frying was also calculated.
[0103] [1] Next, photographs were taken after 4.5 hours storage in ...
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