| Abstract: | The continuous frying process of gluten balls involved three consecutive deep frying pans. The effects of the temperatures of the first and the second deep frying pans on the quality indices of the obtained fried gluten balls, including expansion volume, expansion ratio, measured value of textural property, Hunter colour b value, and sensory evaluation score, were investigated using response surface methodology while fixing the temperature of the third deep frying pan at 195±3°C. Based on the obtained sensory evaluation scores, the peak force and brittleness breakdown of textural properties, as well as Hunter colour b value of the fried gluten balls, it was found that the optimum temperature ranges for the first and the second deep frying pans were 130–143°C and 155–161°C, respectively. © 1998 SCI. |
