A review of reducing oil absorption in flour-based fried foods using wheat protein, starch, and dietary fiber: mechanisms and applications.

Abstract

Wheat flour-based fried foods (WF-FF) are well received by consumers, however, the high oil content in these foods is still a significant health concern that is increasing globally. Experts have been trying to provide WF-FF with good nutritional value and low oil content by selecting appropriate wheat flour and optimizing processing. This review explores the underlying mechanisms of oil absorption of WF-FF and the effect of ingredient composition involving protein, starch, and dietary fiber on reducing the oil content of WF-FF. Within a certain range, wheat flour with a higher protein content promotes the formation of a homogeneous gluten network, thereby reducing oil absorption during frying. Starch also influences oil absorption during deep-frying through structural changes or direct amylose-lipid complexation. An appropriate amount of dietary fiber improves water-holding capacity and structure of WF-FF, counteracts structural weakening caused by gluten dilution, and ultimately reduces oil absorption. Future research is needed to specify the effect of the interaction of chemical components such as protein, starch, dietary fiber, and lipid on the oil content of WF-FF. This review will facilitate the understanding of inhibiting oil absorption in WF-FF by wheat flour and provide a theoretical basis for manufacturers to develop low-oil WF-FF.