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Batter and Breading in Food Processing.

BATTER and BREADINGS in FOOD PROCESSING

Edited by Karel Kulp and Robert Loewe. 276 pages with index. Price: 92.50 [pounds]. (USA: American Association of Cereal Chemists; UK:Food Trade Press Ltd).

The two editors were joined by a further fifteen contributors to produce this text which provides an overview of the industry. Current and projected markets are examined, along with the functionality of ingredients, the role of seasonings, the substrates used, effects of microwave reconstitution, etc.

In recent years the market for battered and breaded products has risen rapidly as the ability to coat various food products has become more understood. However, there are few texts covering this field. Besides the topics mentioned above, there are chapters on selection of equipment and a list of patents in the area, as well as a discussion on the rheology of coating systems.

The actual chapter titles are: Batters and breadings-the present and future markets; Ingredient selection for batter systems; Functionality of corn in food coatings; Fats and oils in coated foods; Effective use of flavourings and seasonings in batter and breading systems; Factors affecting performance characteristics of wheat flour in batters; Functionality of hydrocolloids in batter coating systems; Breadings - what they are and how they are used; The technology of microwaveable coated foods; Batter and breading process equipment; Application of batters and breadings to poultry, seafood, red meat and vegetables; Measurement and interpretation of batter rheological properties; Troubleshooting techniques for batter and breading syatems; and Food coating patent review 1982- 1989.

As can be seen from the chapter list, most aspects of this interesting and rapidly expanding topic have been covered here.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Aug 1, 1990
Words:271
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