Crisp my nuggets

 作者:赏舯     |      日期:2019-03-07 05:13:03
By Barry Fox Frozen chicken nuggets often go soggy when microwaved, because moisture within the nuggets is driven outwards but the air in the microwave isn’t hot enough to boil off the water. Now genetically modified potato starch could make a batter that stops nuggets going soggy, says Aventis CropScience of Frankfurt (WO 0069287). Aventis genetically engineered its spuds to have starch with a very low phosphate content and an artificially high proportion of the sugar amylose. When used in batter for chicken nuggets, Aventis reports,