Batters and Breadings in Food Processing

Hardcover  276 pages; 89 illustrations  ISBN 0913250694      £85.00

Contents

CHAPTER ONE: Batters and Breadings - The Present and Future Market (Richard J. Hurni and Robert Loewe)
Introduction
I. Definition of the Coated Foods Market
II. Production of Coated Foods
III. The Marketing of Coated Foods
IV. Coated Foods in the Marketplace
V. The Future for Coated Foods

CHAPTER TWO: Ingredient Selection for Batter Systems (Robert Loewe)
I. A Changing Industry
II. Batter Classification
III. Freezing of Coated Products
IV. Reconstitution of Coated Products
V. Critical Coating Characteristics
VI. Judging a Coating System
VII. Formulations of Batter Systems
VIII. Flour, as Defined in Batters and Breadings
IX. Functionality of Wheat Flour Protein and Starch
X. Nonwheat Flour
XI. Chemical Leavening
XII. Shortening and Oil
XIII. Egg and Milk Products
XIV. Starches
XV. Gums
XVI. Flavorings and Seasonings
XVII. The Work Ahead

CHAPTER THREE: Functionality of Corn in Food Coatings (Roger M. Burge)
I. Definitions/Standards of Identity
II. General Functions of Corn in Batters and Breadings
III. Corn in Batters
IV. Corn in Breadings
V. Viscosity
VI. Summary
Appendix - Corn Flour Viscosity Test Procedures

CHAPTER FOUR: Fats and Oils in Coated Foods (Tom G. Crosby and Frank R. Kincs)
I. Fats and Oils Chemistry
II. Manufacturing of Shortening
III. Reactions During Frying
IV. Choosing the Right Shortening for Frying
V. Troubleshooting
VI. Summary
Appendix - Deep-Frying Troubleshooting Guide

CHAPTER FIVE: Effective Use of Flavorings and Seasonings in Batter and Breading Systems (Darrel R. Suderman)
Introduction
I. Basic Development of Batters and Breadings
II. Development of Batter and Breading Flavor Systems
III. Summary

CHAPTER SIX: Factors Affecting Performance Characteristics of Wheat Flour in Batters (Maureen Olewnik and Karel Kulp)
Introduction
I. Materials and Methods
II. Results and Discussion
III. Conclusions

CHAPTER SEVEN: Functionality of Hydrocolloids in Batter Coating Systems (Marc A. Meyers)
Introduction
I. Historical and New Uses of Food Gums in Batter Systems
II. Addition to and Application of Gums in Coating Systems
III. Alternate Cooking Technologies
IV. Considerations When Choosing a Gum in a Batter System
V. Gums with Unique Features and Functions
VI. Future Developmental Work
VII. Summary

CHAPTER EIGHT: Breadings - What They Are and How They Are Used (David Dyson)
Introduction
I. Functional Properties
II. Finished Product Characteristics
III. Breading Classification
IV. Summing Up

CHAPTER NINE: The Technology of Microwavable Coated Foods (Robert F. Schiffmann)
I. Why Microwaves Heat
II. Microwaves and Moisture Transport
III. The Phenomenon of Crispness as Related to Coated Foods
IV. Reconstitution of Breaded Products in Microwave Ovens
V. Discussion

CHAPTER TEN: Batter and Breading Process Equipment (James Hutchison, Timothy H. Smith, and Karel Kulp)
Introduction
I. Characteristics of Processes and Equipment
II. Processing Lines

CHAPTER ELEVEN: Application of Batters and Breadings to Poultry, Seafood, Red Meat, and Vegetables (Darrel R. Suderman)
Introduction
I. Application to Poultry
II. Application to Seafood
III. Application to Red Meats
IV. Application to Vegetables

CHAPTER TWELVE: Measurement and Interpretation of Batter Rheological Properties (C.N. Chang, S. Dus, and J.L. Kokini)
Introduction
I. Rheological Measurements
II. Rheological Properties of Cake Batter

CHAPTER THIRTEEN: Troubleshooting Techniques for Batter and Breading Systems (Ronald J. Sasiea)
I. Troubleshooting Scope and Use
II. Trouble Diagnosis
III. Battering
IV. Breading
V. Troubleshooting Guide
Appendix - General Troubleshooting Guide

CHAPTER FOURTEEN: Food Coating Patent Review, 1982-1989 (Ronald J. Sasiela)
Index To find similar publications, click on a keyword below:
American Association of Cereal Chemists : analytical methods : cereals : food ingredients : food science