1st Edition
Breaded Fried Foods
184 Pages
52 B/W Illustrations
by
CRC Press
194 Pages
52 B/W Illustrations
by
CRC Press
184 Pages
by
CRC Press
Also available as eBook on:
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 focused solely on the process of deep-fat frying... Read more
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
Biography
Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
