Value-adding through coatings


Autoria(s): Desconhecido
Data(s)

1995

Resumo

The paper presents the three categories of food coatings that are used, individually or in combination, to produce battered or breaded foods. These are predust, batters and breadcrumbs. Predusts are usually a blend of flours, starches and other functional ingredients such as proteins, vegetable gums and seasonings or flavors; batters are blends of flours, starches, leavening agents and seasonings which, when mixed with water, forms a viscous liquid used to evenly coat a food item; while breadcrumbs are baked or otherwise thermally processed cereal-based ingredients which are applied to a moistened food item prior to cooking.

Formato

application/pdf

Identificador

http://aquaticcommons.org/19373/1/AFNv13n01_pp10-11.pdf

Southeast Asian Fisheries Development Center, Aquaculture Department (1995) Value-adding through coatings. Aqua Farm News, 13(1), pp. 10-11.

Idioma(s)

en

Relação

http://aquaticcommons.org/19373/

http://repository.seafdec.org.ph/bitstream/handle/10862/2455/AFNv13n01_pp10-11.pdf

Palavras-Chave #Fisheries
Tipo

Article

NonPeerReviewed