To understand the changes in moisture state, wheat gluten (WG) structure and oil penetration during deep-fat frying, batter-breaded fish nuggets (BBFNs) were prepared using the batter with a wheat starch and WG blend at a ratio of 11:1 (w/w), then fried at different temperatures (150–190 °C) and times (30–150 s). As the increase of frying temperature and the prolongation of frying time, a significant portion of bound water in the BBFNs converted to the free water, the fluorescence intensity decreased significantly and the secondary structure...
