Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan

Breaded Fried Foods (eBook, PDF)

• Format: PDF

Produktbeschreibung

Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 184
• Erscheinungstermin: 22. September 2009
• Englisch
• ISBN-13: 9780203492291
• Artikelnr.: 42564403

Autorenporträt

Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan

Inhaltsangabe

Introduction. Principles of Deep-Fat Frying. Fryer Technology. Frying Oil.
Batter and Breading - Classification and Processing Systems. Properties of
Batters and Breadings. Batter and Breading Ingredients Selection. Measuring
the Quality of Breaded Fried Foods. Recent Technologies to Enhance the
Quality of Fried Foods. Abbreviations. Index.