In what way can the texture of a fried product be negatively affected during cooking?

Cooking at low temperatures can negatively affect the texture of a fried product because it typically results in an oily or soggy exterior. When foods are fried at low temperatures, the moisture inside does not evaporate quickly enough, leading to excessive oil absorption. This can leave the finished product greasy instead of achieving that desirable crispiness that comes with proper frying.

On the other hand, cooking at high temperatures generally encourages rapid moisture evaporation, which helps form a crispy outer layer while sealing in moisture within the food. Using fresh ingredients is generally a benefit and doesn't inherently impact texture negatively; conversely, fresh ingredients tend to enhance flavor and quality. Lastly, while adding too much sugar can lead to caramelization and potentially undesirable textures, it is typically the temperature at which a product is cooked that has the most significant impact on achieving the right texture in fried foods.