Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids

Two types of deep-fat frying batters: adhesion and tempura batters were mixed under controlled conditions at different percent solids to study their rheological properties and coating characteristics. Optimum degree of mixing of a batter was defined as the conditions that gave the maximum amount of batter retention on a coated probe. Batters with higher percent solids needed more energy to achieve optimum mixing. In the case of batter retention, batters with higher percent solids required a longer period of time to stabilize dripping. Yield stress and thixotropic behavior were observed in both adhesion and tempura batters. Over time, changes in apparent viscosity and batter retention on the probe did not have practical relevance to the batter and breading industry. When relating batter rheology with fried food quality, it was found that under-mixing a batter had more detrimental effect on fried food quality then over-mixing a batter.