Batters and Breadings in Food Processing

Author(s): Karel Kulp

Food/Cooking/Crafts | Don McMillan

Batters and breadings: the present and future market. Ingredient selection for batter systems. Functionality of corn in food coatings. Fats and oils in coated foods. Effective use of flavorings and seasonings in batter and breading systems. Factorr affecting performance characteristics of wheat flour in batters. Functionality of hydrocolloids in batter coating systems. Breadings: what they are how they are used. The technology of microwavable coated foods. batter and breading process equipment. Application of batter and breadings to poultry, seafood, red meat, and vegetables. measurement and interpretation of batter rheological properties. Troubleshooting techniques for batter and breading systems. Food coating patent review.

Very good copy, hard to find

Product Information

General Fields

  • : 9780913250693
  • : American Association of Cereal Chemists
  • : American Association of Cereal Chemists
  • : January 1990
  • : 24.00 cmmm X 15.90 cmmm X 2.50 cmmm
  • : books

Special Fields

  • : Hardback
  • : en
  • : 276
  • : B&W illustrations
  • : Karel Kulp