Abstract: Rheological properties of the batters with different materials such as high enzyme level soy flour, xanthan gum, methyl cellulose (A4M) , carboxymethyl cellulose (CMC) were evaluated.The effect of four batters and two re-heat treatments (deep frying and baking treatment) on product qualities were studied using pick-up value, moisture content, color, oil content, and crispness as indicators.All the four batters belonged to soft reuuber matrix and Herschel-Bulkley model.High viscosity property were found in batters containing A4M and xanthan gum, which could enhance setting and adherence properties of the batters and pick-up values of the products.The batters containing A4M or high enzyme soy flour showed improved crispness, golden color and lower oil content than other batters.Compared with deep frying, baking treatment reduced oil content and improved color and crispness of the products.