Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter
Sumiko NAKAMURAKen’ichi OHTSUBO
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2010 Volume 74 Issue 12 Pages 2484-2489

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Abstract

The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the “oil absorption index” could be a simple, although not perfect method for estimating the oil content of batter flour.

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© 2010 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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