Yields and breading dispersion of chicken nuggets during deep-fat frying as affected by protein content of breading flour
1991
Parinyasiri, T. | Chen, T.C. | Reed, R.J.
The effects of breading flour protein level on the yield, coating adhesion, and breading dispersion of chicken nuggets during deep-fat frying were investigated Battered and breaded chicken nuggets with low protein breading flour had a higher (P < 0.05) breading pickup than those with high protein flour. However, frying yields and batter and breading "drop" in the shortening were not affected (P > 0.05) by the protein content of breading flour The protein content of the flour affected (P < 0.05) the dispersion of breading particles in shortening during deep-fat frying. The lower the protein content of the flour, the greater the concentration of suspended breading in the shortening.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library