Value-adding through coatings
The paper presents the three categories of food coatings that are used, individually or in combination, to produce battered or breaded foods. These are predust, batters and breadcrumbs. Predusts are usually a blend of flours, starches and other functional ingredients such as proteins, vegetable gums and seasonings or flavors; batters are blends of flours, starches, leavening agents and seasonings which, when mixed with water, forms a viscous liquid used to evenly coat a food item; while breadcrumbs are baked or otherwise thermally processed cereal-based ingredients which are applied to a moistened food item prior to cooking.
Saved in:
| Other Authors: | |
|---|---|
| Format: | article biblioteca |
| Language: | English |
| Published: |
1995
|
| Subjects: | Fisheries, Food technology, Processed fishery products, Processing fishery products, Product development, |
| Online Access: | http://hdl.handle.net/1834/34577 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|