Figure 1. (a) Effect of whole wheat flour on the changes in MC in fried Sachima sticks during deep-frying (WWF substitution level: ■ 0% (control), ● 25%, ▲ 50%, ◆ 75%, * 100%); (b) Effect of whole wheat flour on the changes in SOC in fried Sachima sticks during deep-frying (WWF substitution level: ■ 0% (control), ● 25%, ▲ 50%, ◆ 75%, * 100%); (c) Linear relationship between MC and SOC of fried Sachima sticks with different whole wheat flour substitutions during deep-frying (WWF substitution level: ■ 0% (control), ● 25%, ▲ 50%, ◆ 75%, * 100%); (d) Linear relationship between kinetic coefficients k_m (■)/k_o(●) and WWF substitution of fried Sachima sticks during deep-frying.

From

Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

Weishi Wang, Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi

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