NCBI ROFL: Beer batter begets better bar bites.

By ncbi rofl | December 16, 2010 7:00 pm

4215252578_9ca4b0609dEffects of beer-battering on the frying properties of rice and wheat batters and their coated foods.

“BACKGROUND: Beer in batter formulation or beer-battering has been popular in fried food recipes, but the topic is rarely reported in scientific journals or the claims substantiated with reliable studies. In this research, we prepared and characterized rice and wheat batters with and without using beer to replace water in the formulation. We studied and provided data on the effect of beer on the frying properties of batter and its coated foods. RESULTS: With beer in the formulation, oil uptake of fried batters generally increased by up to 18%. Instrumental textural analyses indicate that beer-battering treatment generally decreased the hardness, increased the fracturability and improved the crispness of the fried batters. Sensory evaluations show similar trends, though to a lesser extent, that fish and onion rings coated with batters were softer but crispier with beer than without. CONCLUSION: In general, beer-battering caused an increase in the oil uptake of the batter during frying. It also made the texture of fried batters slightly softer and crispier. The effects are more pronounced for rice batters than wheat batters.”


Photo: flickr/norwichnuts

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Discoblog: NCBI ROFL: [Insert turkey baster joke here.]

WTF is NCBI ROFL? Read our FAQ!

  • MT-LA

    Great title for the post!

  • http://Twitter Cabarus

    Makes you hungry.

  • M Burke

    Your tax dollars at work.

  • Michael Meadon



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About ncbi rofl

NCBI ROFL is the brainchild of two Molecular and Cell Biology graduate students at UC Berkeley and features real research articles from the PubMed database (which is housed by the National Center for Biotechnology information, aka NCBI) that they find amusing (ROFL is a commonly-used internet acronym for "rolling on the floor, laughing"). Follow us on twitter: @ncbirofl


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