Batters and Breadings in Food Processing

Front Cover
Academic Press, Jul 8, 2016 - Technology & Engineering - 349 pages

For 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.

 

What people are saying - Write a review

User Review - Flag as inappropriate

Nice information

Contents

Chapter 1 Batters and BreadingsPast Present and Future Markets
1
Chapter 2 Ingredient Selection for Batter and Breading Systems
9
Chapter 3 DryMilled Corn Ingredients in Food Coatings
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
Index
331

Chapter 9 Nutrition Information Related to Battered and Breaded Food Products
153
Chapter 10 BreadingsWhat They Are and How They Are Used
169

Other editions - View all

Common terms and phrases

Bibliographic information