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  •   SEAFDEC Institutional Repository (SIR)
  • 01 SEAFDEC Publications
  • 12 Journals/ Magazines
  • Aqua Farm News
  • View Item
  •   SEAFDEC Institutional Repository (SIR)
  • 01 SEAFDEC Publications
  • 12 Journals/ Magazines
  • Aqua Farm News
  • View Item
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Value-adding through coatings

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AFNv13n01_pp10-11.pdf (273.6Kb)
Date
1995
Author
Southeast Asian Fisheries Development Center, Aquaculture Department
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Abstract
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 vicous 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.
URI
http://hdl.handle.net/10862/2455
Suggested Citation
Southeast Asian Fisheries Development Center, Aquaculture Department (1995). Value-adding through coatings. Aqua Farm News, 13(1), 10-11. http://hdl.handle.net/10862/2455
Subject
food technology ASFA; processing fishery products ASFA; product development ASFA
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  • Aqua Farm News [286]

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