Batters and Breadings in Food ProcessingFor the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens. Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component. |
Contents
| 1 | |
| 9 | |
| 25 | |
Chapter 4
Frying Fats for Coated Foods | 53 |
Chapter 5
Effective Use of Flavorings
and Seasonings in Batter
and Breading Systems | 73 |
Chapter 6
Factors Affecting Performance
Characteristics
of Flours in Batters | 91 |
Chapter 7
Functionality of Hydrocolloids
in Batter Coating Systems | 117 |
Issues and Concerns
in Batter and Breading Applications | 139 |
Chapter 11
Heat and Mass Transfer in Foods
During DeepFat Frying | 185 |
Chapter 12 Technology of Microwavable
Coated Foods | 207 |
Chapter 13
Batter and Breading Process
Equipment | 219 |
Chapter 14
Application of Batters and Breadings
to Various Substrates | 243 |
Chapter 15
Measurement and Interpretation
of Batter Rheological Properties | 263 |
Chapter 16
Food Coating Troubleshooting | 301 |
Chapter 17
Food Coating Patent Review
19902007 | 313 |
| 331 | |
Chapter 9
Nutrition Information Related
to Battered and Breaded Food
Products | 153 |
Chapter 10
BreadingsWhat They Are
and How They Are Used | 169 |