5. Battering and Breading: Frying and Freezing

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Susana Fiszman and
  2. Ana Salvador

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch5

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Fiszman, S. and Salvador, A. (2010) Battering and Breading: Frying and Freezing, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch5

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Instituto de Agroquímica y Tecnología de Alimentos, Burjassot, Valencia, Spain

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • battering and breading: frying and freezing;
  • pre-frying - pieces of food coated in batter mix submerged in hot oil;
  • control of coating adhesion: freezing and handling stability

Summary

This chapter contains sections titled:

  • Introduction

  • Pre-frying and frying processes

  • Control of coating adhesion: freezing and handling stability

  • Control of the final texture of the fried product

  • References