Description

Book Synopsis
Breaded fried foods, with their crispy surface and moist, soft interior, remain popular among consumers and therefore constitute a major segment of the fried food industry. These foods include meat, poultry, seafood and vegetable products. This book offers an overview of these products, and the issues related to breaded fried foods.

Table of Contents

Introduction. Principles of Deep-Fat Frying. Fryer Technology. Frying Oil. Batter and Breading — Classification and Processing Systems. Properties of Batters and Breadings. Batter and Breading Ingredients Selection. Measuring the Quality of Breaded Fried Foods. Recent Technologies to Enhance the Quality of Fried Foods. Abbreviations. Index.

Breaded Fried Foods

    Product form

    A Hardback by Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan

    £190.00

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      Book details

      Publisher CRC Press Inc
      Published 22 September 2009
      ISBN-13 9780849314612
      978-0849314612
      ISBN-10 0849314615
      Also in:
      Food and beverage technology

      Description

      Book Synopsis
      Breaded fried foods, with their crispy surface and moist, soft interior, remain popular among consumers and therefore constitute a major segment of the fried food industry. These foods include meat, poultry, seafood and vegetable products. This book offers an overview of these products, and the issues related to breaded fried foods.

      Table of Contents

      Introduction. Principles of Deep-Fat Frying. Fryer Technology. Frying Oil. Batter and Breading — Classification and Processing Systems. Properties of Batters and Breadings. Batter and Breading Ingredients Selection. Measuring the Quality of Breaded Fried Foods. Recent Technologies to Enhance the Quality of Fried Foods. Abbreviations. Index.

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