Improved products based on frying batter strips

Abstract

The present invention relates to improving the product characteristics and taste qualities of cooked products made from strips of batter, such as oriental sweets, produced from flour as the batter base. The present invention relates to methods for preparing thin strips of cooked batter and products made from strips of cooked batter, by adding a combination of monoglycerides, a protease, and a lipase, in particular a combination of saturated monoglycerides, a thermophilic serine protease, and a phospholipase to the batter. The present invention further relates to improving compositions, batters, and cooked products made from strips of batter containing these monoglycerides and enzymes.