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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #268111
Title: Breadings - What they are and how they are used

Author
item Chen, Yuanhong - Richard
item WANG, YUJIE - Kerry Ingredients & Flavours, Americas Region
item DYSON, DAVID - Consultant

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 5/30/2011
Publication Date: 8/30/2011
Citation: Chen, Y.R., Wang, Y., Dyson, D. 2011. Breadings - What they are and how they are used. In: Kulp, K., Loewe R., Lorenz, K. and Gelroth, J., editors. Batters and Breadings in Food Processing. 2nd edition. USA: American Association of Cereal Chemists; UK:Food Trade Press Ltd. p. 169-184.

Interpretive Summary:

Technical Abstract: Three themes form the basis of this chapter for the Book of Batters and Breadings in Food Processing, 2nd edition published by AACC International. The first is the functional attributes of breadings - the relationships among physical characteristics of a breading to create breaded or "coated" foods and how these factors can be optimized to provide products that meet definable market criteria. The second is an overview of breading classes and their means of manufacture. The final theme is breading applications and finished-product characteristics.