|Chen, Yuanhong - Richard|
|WANG, YUJIE - Kerry Ingredients & Flavours, Americas Region|
|DYSON, DAVID - Consultant|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 5/30/2011
Publication Date: 8/30/2011
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.