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Batters and Breadings in Food Processing, Second Edition
Batters and Breadings in Food Processing, Second Edition

This comprehensive book updates our knowledge of ingredient utilization in battered and breaded products.

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For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment.

Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens.

Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component.

Batters and Breadings in Food Processing, Second Edition


CHAPTER 1

Batters and Breadings—Past, Present, and Future Markets

Robert Loewe

Definition of the Coated-Foods Market
Past Trends for Coated Foods
Present Marketing of Coated Foods
Coated Foods in the Marketplace
The Future for Coated Foods


CHAPTER 2

Ingredient Selection for Batter and Breading Systems

Robert Loewe

An Evolving Industry
Batter Classification
Precooking and Freezing of Coated Products
Reconstitution of Coated Products
Commonly Coated Substrates
Critical Coating Characteristics
Judging a Coating System
Formulations of Batter Systems
Flour, as Defined in Batters and Breadings
Functionality of Wheat Flour Protein and Starch
Nonwheat Flour
Chemical Leavening
Shortening and Oil
Egg and Milk Products
Starches
Gums
Flavorings and Seasonings
The Work Ahead


CHAPTER 3

Dry-Milled Corn Ingredients in Food Coatings

Lawrence A. Johnson, Nicolas Deak, Nathalie Vignaux, and Roger M. Burge (deceased)

Corn Processing
Dry-Milled Corn Products
Types of Corn
Corn Ingredients in Batters and Breadings
Standards of Identity for Dry-Milled Corn Ingredients
General Functions of Dry-Milled Corn Ingredients
Dry-Milled Corn Ingredients in Batters
Dry-Milled Corn Ingredients in Breadings
Viscosity Control ? Summary


CHAPTER 4

Frying Fats for Coated Foods

Clyde E. Stauffer

Chemistry of Fats and Oils
The Frying Operation
Troubleshooting


CHAPTER 5

Effective Use of Flavorings and Seasonings in Batter and Breading Systems

Darrel R. Suderman

Basic Development of Batters and Breadings
Development of Batter and Breading Flavor Systems
Recent Developments
Summary


CHAPTER 6

Factors Affecting Performance Characteristics of Flours in Batters

Maureen Olewnik, Karel Kulp, and Janette Gelroth

Wheat Flour Function
Recent Research
Rice Flour Function
Plates


CHAPTER 7

Functionality of Hydrocolloids in Batter Coating Systems

Marc A. Meyers and Andrew Grazela

Overview
Uses of Food Gums in Batter Systems
Alternate Cooking Technologies
Addition and Application of Gums in Coating Systems
Considerations When Choosing a Gum in a Batter System
Gums with Unique Features and Functions
Future Developmental Work
Summary


CHAPTER 8

Food Allergens: Issues and Concerns in Batter and Breading Applications

Janette Gelroth and Debi Rogers

What Are Food Allergens?
Allergic Reactions
Allergen-Testing Procedures
Common Allergens in Batters and Breadings
Strategies to Address Allergens in the Food Industry
Allergen Labeling
Summary


CHAPTER 9

Nutrition Information Related to Battered and Breaded Food Products

M. Ann Bock and Nancy Flores

General Nutritional Components of Typical Batter and Breading Mixes
Nutritional Attributes of Flours and Starches Commonly Used for Batters and Breadings
Nutritional Attributes of Other Components of Coatings
Nutritional Attributes of Components Used to Form a Batter or Facilitate
Adherence of a Dry Coating to a Base Food
Impact of Cooking Processes on the Nutritional Attributes of Coated Foods
Nutritional Attributes of Selected Commonly Coated Foods
Summary


CHAPTER 10

Breadings—What They Are and How They Are Used

Richard Y. Chen, Yujie Wang, and David Dyson (deceased)

Functional Attributes of Breadings
Effects of Key Ingredients on the Qualities of Breadings
Breading Categories
Characteristics of Finished Products
Summary


CHAPTER 11

Heat and Mass Transfer in Foods During Deep-Fat Frying

R. Paul Singh and Sukumar Debnath

Heat Transfer During Frying ? Interfacial Properties
Deep-Fat Frying of Selected Foods
Heat Transfer Coefficients
Heat Transfer into Foods During Frying
Mathematical Models Describing Heat Transfer
Mass Transfer During Frying
Factors Affecting Oil Uptake and Migration
Physicochemical Changes During Frying
Effect of Edible Coatings on Frying
Summary


CHAPTER 12

Technology of Microwavable Coated Foods

Robert F. Schiffmann

Why Microwaves Heat
Microwaves and Moisture Transport
The Phenomenon of Crispness As Related to Coated Foods
Reconstitution of Breaded Products
in Microwave Ovens
Discussion


CHAPTER 13

Batter and Breading Process Equipment

Robert Swackhamer and Todd Gerold

Overview
Some Coating Process Variables
Coating Equipment
Operations
The Future


CHAPTER 14

Application of Batters and Breadings to Various Substrates

Linfeng Wang and Darrel R. Suderman

Application to Poultry
Application to Seafood
Application to Red Meats
Application to Vegetables
Application to Cheese, Nuts, and Other Products
Challenges of Non-Frying Cooking
Summary


CHAPTER 15

Measurement and Interpretation of Batter Rheological Properties

Hulya Dogan and Jozef L. Kokini

Overview
Rheological Measurements
Rheological Properties of Batters
Conclusions


CHAPTER 16

Food Coating Troubleshooting

Ronald J. Sasiela

Low-Carbohydrate Coatings
Reduced-Fat Coating Systems
Reduced Trans Fat and Effects of Frying Oil on Acrylamide Formation
Bold Flavors in Coated Food Products
Grilled and Sauced Coated Foods, Aquaculture Issues
Reduced-Salt Coatings
Growing Market Popularity of “Fresh” Food and Ingredients
Popcorn-Size Coated-Food Products
Guinness World Record Frying Event


CHAPTER 17

Food Coating Patent Review, 1990–2007

Ronald J. Sasiela

Patents
Appendix


Index
Publish Date: 2011
Format: 6" x 9" hardcover
ISBN: 978-1-891127-71-7
Pages: 338
Images: 99 images
Publication Weight: 3 lbs

Edited by Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth

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