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

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    £190.00

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

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      Publisher: Taylor & Francis Inc
      Publication Date: Publication Date: 22/09/2009
      ISBN13: 9780849314612, 978-0849314612
      ISBN10: 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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