| Titre : | Batters and breadings in food processing | | Type de document : | texte imprimé | | Auteurs : | Karel Kulp, Editeur scientifique ; Robert Loewe, Editeur scientifique ; Klaus Lorenz, Editeur scientifique ; Janette Gelroth, Editeur scientifique | | Mention d'édition : | 2nd ed. | | Editeur : | SAINT PAUL : AACC International | | Année de publication : | 2011 | | Importance : | 1 vol. (IX-338 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 24 cm | | ISBN/ISSN/EAN : | 978-1-891127-71-7 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
18.1.5 (AUTRES PRODUITS DE CUISSON) [Classement Massy]
Thésaurus Agro-alimentaire
PATE ; MAIS ; CORPS GRAS ; HUILE ; MARCHE ; COLLOIDE ; TRANSFERT DE CHALEUR ; TRANSFERT DE MASSE ; BREVET ; FARINE ; BLE ; TRAITEMENT AUX MICROONDES ; ENROBAGE ; FRITURE ; AROMATISANT ; ASSAISONNEMENT ; ALLERGIE ; VALEUR NUTRITIVE ; EQUIPEMENT ; PROPRIETE RHEOLOGIQUE
| | Résumé : | For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment
Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens.
Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component. | | Type de document : | Livre | | Table des matières : | CHAPTER 1: Batters and Breadings—Past, Present, and Future Markets
Definition of the Coated-Foods Market
Past Trends for Coated Foods
Present Marketing of Coated Foods
Coated Foods in the Marketplace
The Future for Coated Foods
CHAPTER 2: Ingredient Selection for Batter and Breading Systems
An Evolving Industry
Batter Classification
Precooking and Freezing of Coated Products
Reconstitution of Coated Products
Commonly Coated Substrates
Critical Coating Characteristics
Judging a Coating System
Formulations of Batter Systems
Flour, as Defined in Batters and Breadings
Functionality of Wheat Flour Protein and Starch
Nonwheat Flour
Chemical Leavening
Shortening and Oil
Egg and Milk Products
Starches
Gums
Flavorings and Seasonings
The Work Ahead
CHAPTER 3: Dry-Milled Corn Ingredients in Food Coatings
Corn Processing
Dry-Milled Corn Products
Types of Corn
Corn Ingredients in Batters and Breadings
Standards of Identity for Dry-Milled Corn Ingredients
General Functions of Dry-Milled Corn Ingredients
Dry-Milled Corn Ingredients in Batters
Dry-Milled Corn Ingredients in Breadings
Viscosity Control
CHAPTER 4: Frying Fats for Coated Foods
Chemistry of Fats and Oils
The Frying Operation
Troubleshooting
CHAPTER 5: Effective Use of Flavorings and Seasonings in Batter and Breading Systems
Basic Development of Batters and Breadings
Development of Batter and Breading Flavor Systems
Recent Developments
CHAPTER 6: Factors Affecting Performance Characteristics of Flours in Batters
Wheat Flour Function
Recent Research
Rice Flour Function
Plates
CHAPTER 7: Functionality of Hydrocolloids in Batter Coating Systems
Overview
Uses of Food Gums in Batter Systems
Alternate Cooking Technologies
Addition and Application of Gums in Coating Systems
Considerations When Choosing a Gum in a Batter System
Gums with Unique Features and Functions
Future Developmental Work
CHAPTER 8: Food Allergens: Issues and Concerns in Batter and Breading Applications
What Are Food Allergens?
Allergic Reactions
Allergen-Testing Procedures
Common Allergens in Batters and Breadings
Strategies to Address Allergens in the Food Industry
Allergen Labeling
CHAPTER 9: Nutrition Information Related to Battered and Breaded Food Products
General Nutritional Components of Typical Batter and Breading Mixes
Nutritional Attributes of Flours and Starches Commonly Used for Batters and Breadings
Nutritional Attributes of Other Components of Coatings
Nutritional Attributes of Components Used to Form a Batter or Facilitate Adherence of a Dry Coating to a Base Food
Impact of Cooking Processes on the Nutritional Attributes of Coated Foods
Nutritional Attributes of Selected Commonly Coated Foods
CHAPTER 10: Breadings—What They Are and How They Are Used
Functional Attributes of Breadings
Effects of Key Ingredients on the Qualities of Breadings
Breading Categories
Characteristics of Finished Products
CHAPTER 11: Heat and Mass Transfer in Foods During Deep-Fat Frying
Heat Transfer During Frying
Interfacial Properties
Deep-Fat Frying of Selected Foods
Heat Transfer Coefficients
Heat Transfer into Foods During Frying
Mathematical Models Describing Heat Transfer
Mass Transfer During Frying
Factors Affecting Oil Uptake and Migration
Physicochemical Changes During Frying
Effect of Edible Coatings on Frying
CHAPTER 12: Technology of Microwavable Coated Foods
Why Microwaves Heat
Microwaves and Moisture Transport
The Phenomenon of Crispness As Related to Coated Foods
Reconstitution of Breaded Products in Microwave Ovens
Discussion
CHAPTER 13: Batter and Breading Process Equipment
Overview
Some Coating Process Variables
Coating Equipment
Operations
The Future
CHAPTER 14: Application of Batters and Breadings to Various Substrates
Application to Poultry
Application to Seafood
Application to Red Meats
Application to Vegetables
Application to Cheese, Nuts, and Other Products
Challenges of Non-Frying Cooking
CHAPTER 15: Measurement and Interpretation of Batter Rheological Properties
Overview
Rheological Measurements
Rheological Properties of Batters
CHAPTER 16: Food Coating Troubleshooting
Low-Carbohydrate Coatings
Reduced-Fat Coating Systems
Reduced Trans Fat and Effects of Frying Oil on Acrylamide Formation
Bold Flavors in Coated Food Products
Grilled and Sauced Coated Foods, Aquaculture Issues
Reduced-Salt Coatings
Growing Market Popularity of “Fresh” Food and Ingredients
Popcorn-Size Coated-Food Products
Guinness World Record Frying Event
CHAPTER 17: Food Coating Patent Review, 1990–2007
Patents
Appendix | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166318 |
Batters and breadings in food processing [texte imprimé] / Karel Kulp, Editeur scientifique ; Robert Loewe, Editeur scientifique ; Klaus Lorenz, Editeur scientifique ; Janette Gelroth, Editeur scientifique . - 2nd ed. . - SAINT PAUL : AACC International, 2011 . - 1 vol. (IX-338 p.) : ill., couv. ill. en coul. ; 24 cm. ISBN : 978-1-891127-71-7 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
18.1.5 (AUTRES PRODUITS DE CUISSON) [Classement Massy]
Thésaurus Agro-alimentaire
PATE ; MAIS ; CORPS GRAS ; HUILE ; MARCHE ; COLLOIDE ; TRANSFERT DE CHALEUR ; TRANSFERT DE MASSE ; BREVET ; FARINE ; BLE ; TRAITEMENT AUX MICROONDES ; ENROBAGE ; FRITURE ; AROMATISANT ; ASSAISONNEMENT ; ALLERGIE ; VALEUR NUTRITIVE ; EQUIPEMENT ; PROPRIETE RHEOLOGIQUE
| | Résumé : | For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment
Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens.
Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component. | | Type de document : | Livre | | Table des matières : | CHAPTER 1: Batters and Breadings—Past, Present, and Future Markets
Definition of the Coated-Foods Market
Past Trends for Coated Foods
Present Marketing of Coated Foods
Coated Foods in the Marketplace
The Future for Coated Foods
CHAPTER 2: Ingredient Selection for Batter and Breading Systems
An Evolving Industry
Batter Classification
Precooking and Freezing of Coated Products
Reconstitution of Coated Products
Commonly Coated Substrates
Critical Coating Characteristics
Judging a Coating System
Formulations of Batter Systems
Flour, as Defined in Batters and Breadings
Functionality of Wheat Flour Protein and Starch
Nonwheat Flour
Chemical Leavening
Shortening and Oil
Egg and Milk Products
Starches
Gums
Flavorings and Seasonings
The Work Ahead
CHAPTER 3: Dry-Milled Corn Ingredients in Food Coatings
Corn Processing
Dry-Milled Corn Products
Types of Corn
Corn Ingredients in Batters and Breadings
Standards of Identity for Dry-Milled Corn Ingredients
General Functions of Dry-Milled Corn Ingredients
Dry-Milled Corn Ingredients in Batters
Dry-Milled Corn Ingredients in Breadings
Viscosity Control
CHAPTER 4: Frying Fats for Coated Foods
Chemistry of Fats and Oils
The Frying Operation
Troubleshooting
CHAPTER 5: Effective Use of Flavorings and Seasonings in Batter and Breading Systems
Basic Development of Batters and Breadings
Development of Batter and Breading Flavor Systems
Recent Developments
CHAPTER 6: Factors Affecting Performance Characteristics of Flours in Batters
Wheat Flour Function
Recent Research
Rice Flour Function
Plates
CHAPTER 7: Functionality of Hydrocolloids in Batter Coating Systems
Overview
Uses of Food Gums in Batter Systems
Alternate Cooking Technologies
Addition and Application of Gums in Coating Systems
Considerations When Choosing a Gum in a Batter System
Gums with Unique Features and Functions
Future Developmental Work
CHAPTER 8: Food Allergens: Issues and Concerns in Batter and Breading Applications
What Are Food Allergens?
Allergic Reactions
Allergen-Testing Procedures
Common Allergens in Batters and Breadings
Strategies to Address Allergens in the Food Industry
Allergen Labeling
CHAPTER 9: Nutrition Information Related to Battered and Breaded Food Products
General Nutritional Components of Typical Batter and Breading Mixes
Nutritional Attributes of Flours and Starches Commonly Used for Batters and Breadings
Nutritional Attributes of Other Components of Coatings
Nutritional Attributes of Components Used to Form a Batter or Facilitate Adherence of a Dry Coating to a Base Food
Impact of Cooking Processes on the Nutritional Attributes of Coated Foods
Nutritional Attributes of Selected Commonly Coated Foods
CHAPTER 10: Breadings—What They Are and How They Are Used
Functional Attributes of Breadings
Effects of Key Ingredients on the Qualities of Breadings
Breading Categories
Characteristics of Finished Products
CHAPTER 11: Heat and Mass Transfer in Foods During Deep-Fat Frying
Heat Transfer During Frying
Interfacial Properties
Deep-Fat Frying of Selected Foods
Heat Transfer Coefficients
Heat Transfer into Foods During Frying
Mathematical Models Describing Heat Transfer
Mass Transfer During Frying
Factors Affecting Oil Uptake and Migration
Physicochemical Changes During Frying
Effect of Edible Coatings on Frying
CHAPTER 12: Technology of Microwavable Coated Foods
Why Microwaves Heat
Microwaves and Moisture Transport
The Phenomenon of Crispness As Related to Coated Foods
Reconstitution of Breaded Products in Microwave Ovens
Discussion
CHAPTER 13: Batter and Breading Process Equipment
Overview
Some Coating Process Variables
Coating Equipment
Operations
The Future
CHAPTER 14: Application of Batters and Breadings to Various Substrates
Application to Poultry
Application to Seafood
Application to Red Meats
Application to Vegetables
Application to Cheese, Nuts, and Other Products
Challenges of Non-Frying Cooking
CHAPTER 15: Measurement and Interpretation of Batter Rheological Properties
Overview
Rheological Measurements
Rheological Properties of Batters
CHAPTER 16: Food Coating Troubleshooting
Low-Carbohydrate Coatings
Reduced-Fat Coating Systems
Reduced Trans Fat and Effects of Frying Oil on Acrylamide Formation
Bold Flavors in Coated Food Products
Grilled and Sauced Coated Foods, Aquaculture Issues
Reduced-Salt Coatings
Growing Market Popularity of “Fresh” Food and Ingredients
Popcorn-Size Coated-Food Products
Guinness World Record Frying Event
CHAPTER 17: Food Coating Patent Review, 1990–2007
Patents
Appendix | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166318 |
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