Batter and breading
1983
Suderman, Darrel R. | Cunningham, Frank E.
Abstract: Recent technological advances and breakthroughs that have occurred in the batter and breading industry are examined in this comprenhensive resource guide for the foodservice industry, researchers, and teachers. An overview of batters and breadings looks at coating functions and characteristics, ingredient functions, and the problem of adhesion and adhesion measurements. The four basic coating systems, conventional and tempura batters, and recentimprovements in batter formulation, breading manufacture, and production equipment engineering are described. Characteristics of the application of batters and breadings specific to poultry, seafood, onion rings and other vegetables, and red meats are discussed. Aspects of the frying medium that are examined include the chemistry of frying fats, types of fats, effects of the frying process on fats, and the selection and maintenance of the proper frying fat. The need for improved quality assurance practices, appropriate and practical food regulatory laws, and revolutionary approaches to technical services is examined. The health significance of and need for further research on microorganisms in batters and breadings is presented. A comprehensive patent review and a glossary intended to help standardized terminology within the industry are included. (aj).
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