Chapter 5. Battering and Breading: Frying and Freezing
- Isabel Guerrero-Legarreta Ph.D.
Published Online: 14 APR 2010
DOI: 10.1002/9780470504475.ch5
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Handbook of Poultry Science and Technology, Volume 2
Additional Information
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
Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México
Publication History
- Published Online: 14 APR 2010
- Published Print: 12 JAN 2010
ISBN Information
Print ISBN: 9780470185537
Online ISBN: 9780470504475
- Summary
- Chapter
- References
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