Edited by one of the world's leading authorities in the field, this book covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries.9.5.6 Coating Coating with a batter after drying is a relatively new unit operation in French fry manufacture. ... have high functionality; a low batter pick-up during coating and a significantly improved crispiness after deep fat finish frying or oven anbsp;...
|Author||:||J. B. Rossell|
|Publisher||:||Woodhead Publishing - 2001-01-01|