AEDU BATTER STARCH FOR DEEP FAT FRIED FOOD

摘要

The batter starch is esterified to have a degree of substitution between 0.02 and 0.1, and a protein content greater than or equal to 1 %. The starch is obtained from a starch bearing plant of the aedu homozygous genotype. Maize is the preferred source for the starch and the preferred protein source is gluten. The preferred esterification agent is acetic anhydride.