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Introduction

Batter- or breadcrumb-coated products are highly attractive foods. Coatings enhance the flavor, texture, and appearance, adding value to the substrate food by giving the fried product a pleasant golden color and a crispy exterior texture that is normally very appetizing.

Because “battering and frying” has been a traditional method for preparing foods, empiricism has dominated its application for decades. Although considerable geographical variations occasionally exist because of the raw materials available, versions of batter-coated or breaded foods are found in the traditional or regional cuisines of practically every part of the world.

Changes in lifestyle, particularly in the western world, have consolidated the availability and sales of convenience foods and frozen products, providing considerable support for the expansion and globalization of coated foods. Nowadays, the market for this type of product is growing steadily, and there are even major food service sector...

Keywords

Wheat Flour Rice Flour Bread Crumb Chicken Nugget Coated Product 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science + Business Media, LLC 2009

Authors and Affiliations

  • Susana M. Fiszman
    • 1
  1. 1.Departamento de Conservación y Calidad de los AlimentosInstituto de Agroquímica y Tecnología de Alimentos (CSIC)Paterna (Valencia)Spain

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