Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods

The effect of adding dextrin or dried whole egg on the rheological properties of raw coating batters and on the battersʹ textural properties immediately after final frying of the battered product and after some time had elapsed were studied. The flow behaviour of the batters was strongly dependent on working temperature (15–40 °C), and both dextrin addition and egg addition altered the behaviour slightly. Both hydrocolloids showed a viscoelastic behaviour with a clear elastic component, more evident at higher temperatures.