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Functional Characterization of Steam Jet‐Cooked β‐Glucan‐Rich Barley Flour as an Oil Barrier in Frying Batters
Author(s) -
Lee Suyong,
Inglett George E.
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00121.x
Subject(s) - food science , chemistry , absorption of water , rheology , viscosity , swelling , water activity , moisture , water content , materials science , composite material , organic chemistry , geotechnical engineering , engineering
The effect of steam jet‐cooking on the hydration, pasting, and rheological properties of barley flour was investigated. The thermo‐mechanical shear during steam jet‐cooking led to significant increases in the water absorption, water solubility, and swelling power of the barley flour. Also, the pasting profile showed elevated initial viscosity and reduced final viscosity. In addition, the suspensions of the steam jet‐cooked barley flour demonstrated typical shear thinning and dynamic viscoelastic responses of random coil polysaccharides with entanglements. The steam jet‐cooked barley flour was also evaluated as an oil barrier in fried foods. Its incorporation into frying batters increased batter pickup and viscosity while the moisture loss of fried batters was reduced. These combined effects significantly lowered the oil uptake of batters.