Fish and chips is a popular British dish consisting of battered fish that is deep-fried and served with French fries. The role of modified tapioca starch in the production of fish and chips is to provide process stability and crispiness to the batter, as well as to improve freeze-thaw stability and tolerance to frozen conditions. Additionally, modified tapioca starch can contribute to the development of a crunchy and puffy texture in the final product.
Benefits of Modified Tapioca Starch for Fish and Chips include:
- Process stability: Modified tapioca starch can improve the stability of the process during the production of fish and chips, leading to consistent quality and improved efficiency.
- Crispiness: Modified tapioca starch can enhance the crispiness of the batter and coating for fish and chips, resulting in a satisfying texture.
- Freeze-thaw stability: Modified tapioca starch can help maintain the quality and texture of the fish and chips during frozen storage and subsequent thawing.
- Tolerance with frozen condition: Modified tapioca starch can improve the ability of the batter and coating to tolerate the frozen condition of the fish and chips, preventing the coating from becoming soggy or falling off during frying.
- Puffy texture: Modified tapioca starch can also contribute to a puffy and light texture in the batter and coating, creating a desirable mouthfeel.