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Bakery Science Book from C.H.I.P.S.
Breaded Fried Foods
by Parameswarakuma Mallikarjunan

Unlike many books that have focused solely on the process of deep-fat frying and fried foods in general, Breaded Fried Foods is one of the first references to provide a coherent and concise overview of issues that are specific to breaded, or battered, fried foods.

This comprehensive resource addresses groundbreaking advances in:

  • the reduction of fat uptake in fried foods
  • best practices for enhancing the quality of breaded fried foods
  • techniques for improving product crispness
  • the impact of breading and batters on the quality of frying oil
Breaded Fried Foods also discusses new industry frying methods, preventive measures to reduce oil waste, and pre- and post-frying procedures to limit oil uptake.

Deep-fat fried foods are universal with strong consumer appeal in countries worldwide. Filled with numerous graphs and photographic illustrations, Breaded Fried Foods encapsulates the most current industry research and technological advances in this ever-growing industry.

Contents

  1. Principles of Deep-Fat Frying
  2. Fryer Technology
  3. Frying Oil
  4. Batter and Breading — Classification and Processing Systems
  5. Properties of Batters and Breadings
  6. Batter and Breading Ingredients Selection
  7. Measuring the Quality of Breaded Fried Foods
  8. Recent Technologies to Enhance the Quality of Fried Foods
Index

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Breaded Fried Foods
by Parameswarakuma Mallikarjunan
2009 • 184 pages • $153.95 + shipping
Texas residents please add 6.75 % sales tax

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