Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

The effect of type, molecular weight, and concentration of cellulose ethers on the microstructure of fried batter-coated potatoes in two batter systems: controlled viscosity batters (CVB) at 1200 cP and controlled initial moisture content batters (CIMB) at 134g/100 g flour, were studied by coating cylindrical potatoes (10 mm diameter and 50 mm long) with treatment batters and fried at 160 degrees C for 3 min. The coatings were separated and their structures were viewed by scanning electron microscopy technique. The micrographs of fried batters showed that different types of cellulose ethers with the same molecular weight and concentration did not affect the microstructures of batters. The viscosity and water content of batters as well as the molecular weight and concentration of cellulose ethers altered the microstructure of fried batters. For CVB, the structure of fried batter containing methylcellulose of higher molecular weight and concentration with simultaneous higher moisture content showed greater hole-size which allowed higher amount of oil penetration through the batter into the food substrate. In contrast, the structure of LIMB with a higher molecular weight and concentration of methylcellulose was relatively more continuous; therefore, it might help in preventing oil penetration into the food substrate. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.