Breaded fried foods

Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. 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.

With internationally recognized authors, including renowned expert Dr. Manjeet S. Chinnan, 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, and the impact of breading and batters on the quality of frying oil. The book 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.

Preface	p. xi
The Authors	p. xiii
Chapter 1 Introduction	p. 1
1.1 Frying and Fried Foods	p. 1
1.2 Coated Fried Foods	p. 4
1.3 Challenges in Coated Fried Foods	p. 5
1.4 References	p. 5
Chapter 2 Principles of Deep-Fat Frying	p. 7
2.1 Frying as a Unit Operation	p. 7
2.2 Heat Transfer	p. 8
2.3 Moisture Transfer	p. 12
2.4 Fat Transfer	p. 13
2.5 Moisture and Fat Transfer in Coated Products	p. 14
2.6 Crust Formation	p. 18
2.7 Mathematical Modeling	p. 18
2.7.1 Single Layer Models	p. 19
2.7.2 Composite Layer Models	p. 21
2.7.2.1 Modeling Moisture Transfer	p. 26
2.7.2.2 Modeling Fat Transfer	p. 27
2.8 References	p. 28
Chapter 3 Fryer Technology	p. 33
3.1 Basic Components of a Frying System	p. 34
3.1.1 Heating Systems	p. 35
3.1.1.1 Direct Heating System	p. 35
3.1.1.2 Indirect Heating System	p. 35
3.1.1.3 External Heating System	p. 36
3.1.2 Fryer Filtration	p. 39
3.2 Restaurant and Food Service Frying Equipment	p. 39
3.3 Industrial Frying Equipment	p. 43
3.4 Critical Factors in Selection of Frying Equipment	p. 45
3.4.1 Fryer Capacity	p. 45
3.4.2 Heat Load	p. 46
3.4.3 Delt-a-T (?T) in the-Fryer	p. 47
3.4.4 Conveyors	p. 47
3.4.5 Temperature Recovery Time	p. 47
3.4.6 Oil Turnover Time	p. 48
3.4.7 Fryer Oil Filtration	p. 48
3.4.8 Emissions	p. 49
3.4.9 Cleaning and Maintenance	p. 49
3.5 Ideal Fryer	p. 49
3.6 Recent Developments in Fryer Technology	p. 50
3.6.1 Modifications of Head Space Gas Composition and Pressure	p. 51
3.7 Future Outlook	p. 51
3.8 References	p. 52
Chapter 4 Frying Oil	p. 53
4.1 Frying Oil Quality	p. 53
4.1.1 Oil Degradation	p. 55
4.1.2 Chemical Changes in Oil	p. 56
4.1.2.1 Hydrolysis	p. 56
4.1.2.2 Polymerization	p. 56
4.1.2.3 Surfactants	p. 57
4.1.3 Physical Changes in Oil	p. 58
4.2 Measuring Oil Quality	p. 58
4.2.1 Chromatography	p. 59
4.2.2 RAU Test	p. 60
4.2.3 Fritest and Oxifrit	p. 60
4.2.4 Color	p. 61
4.2.5 Spot Test	p. 61
4.2.6 Food Oil Sensor	p. 62
4.2.7 Polar Compound Tester	p. 63
4.2.8 Viscosity	p. 64
4.2.9 Fri-Check U nit	p. 65
4.2.10 Acid Value	p. 66
4.3 Recent Developments in Improving Oil Quality	p. 66
4.3.1 Prolonging the Frying Oil Life	p. 66
4.3.2 Filtration and Filter Aids	p. 67
4.3.2.1 Effect of Sequential Addition of Adsorbent	p. 68
4.3.2.2 Effect of Filter Aids on Oil Quality Abused under Commercial Frying Conditions	p. 68
4.4 Recent Developments in Oil Quality Measurement	p. 71
4.4.1 Electronic Nose	p. 71
4.4.2 Fourier Transformation Infra Red (FTIR) Spectroscopy	p. 72
4.5 References	p. 76
Chapter 5 Batter and Breading-Classification and Processing Systems	p. 81
5.1 Introduction	p. 81
5.1.1 Definition of Batter and Breading	p. 82
5.2 Batter Classifications	p. 82
5.2.1 Interface/Adhesion Batter.83
5.2.2 Puff/Tempura Batter	p. 83
5.3 Breading Classifications	p. 83
5.4 Critical Coating Characteristics	p. 84
5.4.1 Color and Appearance	p. 84
5.4.2 Crispness	p. 85
5.4.3 Texture	p. 86
5.4.4 Flavor	p. 86
5.4.5 Moisture and Oil Content	p. 87
5.5 The Marketing of Batter and Breading Products	p. 87
5.6 Batter and Breading Process Equipment	p. 88
5.6.1 Batter and Breading Process	p. 88
5.6.2 Characteristics of Process and Equipment	p. 90
5.7 Application of Batters and Breading	p. 92
5.7.1 Vegetables and Cheeses	p. 93
5.7.2 Seafood	p. 93
5.7.3 Poultry	p. 94
5.7.4 Red Meat	p. 95
5.8 References	p. 95
Chapter 6 Properties of Batters and Breadings	p. 97
6.1 Rheological Properties of Batters	p. 97
6.1.1 Batter Viscosity	p. 98
6.1.2 Viscoelastic Behavior of Batter during Gelatinization	p. 104
6.2 Porosity	p. 107
6.3 Adhesion	p. 109
6.4 Particle Size	p. 109
6.5 References	p. 110
Chapter 7 Batter and Breading Ingredients Selection	p. 113
7.1 Functionality of Ingredients	p. 113
7.1.1 Flour	p. 113
7.1.2 Starch	p. 114
7.1.3 Protein	p. 116
7.1.4 Chemical Leavening	p. 117
7.1.5 Shortening and Oil	p. 117
7.1.6 Eggs	p. 117
7.1.7 Milk and Whey	p. 118
7.1.8 Flavoring and Seasoning	p. 118
7.1.9 Salt and Sugar	p. 118
7.1.10 Hydrocolloids	p. 118
7.2 Formulation of Batter and Breading Systems	p. 120
7.2.1 Batter System	p. 121
7.2.2 Breading System	p. 121
7.3 Breading and Batter Selection	p. 122
7.4 References	p. 122
Chapter 8 Measuring the Quality of Breaded Fried Foods	p. 125
8.1 Oil Uptake and Yield	p. 125
8.2 Breading Pickup and Adhesion	p. 127
8.3 Color and Appearance	p. 127
8.4 Juiciness	p. 29
8.5 Crispness	p. 129
8.5.1 Batters and Breading for Fried Food and Their Significance to Crispness	p. 130
8.5.2 Crispness and Crunchiness	p. 131
8.5.3 Characterization and Determination of Crispness	p. 132
8.5.3.1 Structural and Geometrical Properties	p. 132
8.5.3.2 Mechanical Properties	p. 132
8.5.3.3 Acoustical Properties	p. 133
8.5.3.4 Combination Measurements	p. 137
8.5.3.5 Future Trends	p. 138
8.5.4 Parameters Controlling Crispness	p. 139
8.5.4.1 Process and Structure	p. 139
8.5.4.2 Ingredients and Hydration	p. 140
8.5.4.3 Others	p. 140
8.6 Other Textural Attributes	p. 141
8.6.1 Shear Test	p. 141
8.6.2 Puncture Test	p. 143
8.6.3 Textural Profile Analysis	p. 143
8.7 References	p. 145
Chapter 9 Recent Technologies to Enhance the Quality of Fried Foods	p. 149
9.1 Reduction of Oil Uptake of Fried Products	p. 149
9.1.1 Pre-Fry Techniques	p. 150
9.1.2 Post-Frying Techniques	p. 151
9.1.3 Edible Films, Batters, and Breadings	p. 151
9.1.4 Modification of Frying Medium	p. 157
9.1.5 Other Methods to Reduce Oil Uptake	p. 158
9.2 Enhancing Crispness in Breaded Fried Products	p. 158
9.3 References	p. 161
Abbreviations	p. 165
Index	p. 169

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