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.
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1995
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| Subjects: | Fisheries, Food technology, Processed fishery products, Processing fishery products, Product development, |
| Online Access: | http://hdl.handle.net/1834/34577 |
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dig-aquadocs-1834-345772021-06-26T06:30:36Z Value-adding through coatings Southeast Asian Fisheries Development Center, Aquaculture Department Fisheries Food technology Processed fishery products Processing fishery products Product development 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. 2021-06-24T17:40:08Z 2021-06-24T17:40:08Z 1995 article 0116-6573 http://hdl.handle.net/1834/34577 en http://repository.seafdec.org.ph/bitstream/handle/10862/2455/AFNv13n01_pp10-11.pdf http://www.seafdec.org.ph http://repository.seafdec.org.ph/handle/10862/2455 application/pdf application/pdf 10-11 aqdchief@seafdec.org.ph http://aquaticcommons.org/id/eprint/19373 2002 2016-01-15 00:39:12 19373 Southeast Asian Fisheries Development Center, Aquaculture Department |
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UNESCO |
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Francia |
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FR |
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Bibliográfico |
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dig-aquadocs |
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biblioteca |
| region |
Europa del Oeste |
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Repositorio AQUADOCS |
| language |
English |
| topic |
Fisheries Food technology Processed fishery products Processing fishery products Product development Fisheries Food technology Processed fishery products Processing fishery products Product development |
| spellingShingle |
Fisheries Food technology Processed fishery products Processing fishery products Product development Fisheries Food technology Processed fishery products Processing fishery products Product development Value-adding through coatings |
| description |
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. |
| author2 |
Southeast Asian Fisheries Development Center, Aquaculture Department |
| author_facet |
Southeast Asian Fisheries Development Center, Aquaculture Department |
| format |
article |
| topic_facet |
Fisheries Food technology Processed fishery products Processing fishery products Product development |
| title |
Value-adding through coatings |
| title_short |
Value-adding through coatings |
| title_full |
Value-adding through coatings |
| title_fullStr |
Value-adding through coatings |
| title_full_unstemmed |
Value-adding through coatings |
| title_sort |
value-adding through coatings |
| publishDate |
1995 |
| url |
http://hdl.handle.net/1834/34577 |
| _version_ |
1756079243769413632 |