Changes Over Time in Crispiness and Moisture Content of Tempura Prepared Using Barley Flour, Buckwheat Flour, and Job's Tears Flour

• DOI: 10.1678/rheology.51.65
• Publication Date: 2023-05-15T12:54:47Z
• Authors: Asuka Taniguchi; Shunsaku Isaji; Takehito Sagawa; Rie Kobayashi
• Keywords: Rice flour; Palatability

Tempura coating that is fried with wheat flour batter should have crispy texture; however, the gluten present in prevents development of a favorable texture. Thus, we prepared tempura using barley flour, buckwheat or Job's tears which do not form structure. Their quality and palatability were compared to normal rice waxy rice, are gluten-free grains, addition flour. We focused on changes over time texture was an issue tempura. hypothesized involved moisture absorption from ingredients, aimed reveal difference by grain flours. Changes crispiness content different based Wheat, absorbed ingredients lose time. Waxy only near there no change surface. Alternatively, did even after 30 min frying. Therefore, it would be beneficial use appropriate material occasion.