Extruded flour improves batter pick-up, coating crispness and aroma profile.
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DOI: 10.1016/j.foodchem.2018.03.136
Abstract: Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed.… read more here.
Keywords: crispness; aroma; flour improves; treatment extruded ... See more keywords