Researchers at Tokyo University of Technology have studied how the structure of the batter molecules changes during the frying process. They discovered that altering the water content and frying time they were able to create perfect conditions to create lasting crispiness, as well as reduce the fat content of fried food.
The study, published in Journal of the Science of Food and Agriculture, found that using a batter with a moisture content of 60 percent and frying for 5 minutes a highly crisp lower-fat batter is formed.
