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United States Department of Agriculture

Agricultural Research Service

Research Project: BIOCHEMICAL AND PHYSICAL CHARACTERIZATION OF HARD WINTER WHEAT QUALITY FOR END-USE QUALITY

Location: Grain Quality and Structure Research Unit

Title: Breadings - What they are and how they are used

Authors
item Chen, Yuanhong
item Wang, Yujie -
item Dyson, David -

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: May 30, 2011
Publication Date: August 30, 2011
Citation: Chen, Y.R., Wang, Y., Dyson, D. 2011. Breadings - What they are and how they are used. In: Kulp, K., Loewe R., Lorenz, K. and Gelroth, J., editors. Batters and Breadings in Food Processing. 2nd edition. USA: American Association of Cereal Chemists; UK:Food Trade Press Ltd. p. 169-184.

Technical Abstract: Three themes form the basis of this chapter for the Book of Batters and Breadings in Food Processing, 2nd edition published by AACC International. The first is the functional attributes of breadings - the relationships among physical characteristics of a breading to create breaded or "coated" foods and how these factors can be optimized to provide products that meet definable market criteria. The second is an overview of breading classes and their means of manufacture. The final theme is breading applications and finished-product characteristics.

Last Modified: 10/1/2014