A comprehensvie guide to food coatings, ideal for professionals in:

• Research
  Broaden your perspective of coating processes.
• Puchasing
  Learn to select the ideal value-added ingredients and equipment for your applications.
• Marketing
  Understand and react to the factors that influence product sales.
• Quality Control
  Improve your products through state-of-the-art technology.
• Manufacturing
  This book's trouble-shooting guidelines will help you solve problems in formulating and applying

Contents

1. Batters and Breadings - The Present and Future Market
2. Ingredient Selection for Batter Systems
3. Functionality of Corn in Food Coatings
4. Fats and Oils in Coated Foods
5. Effective Use of Flavorings and Seasonings in Batter and Breading Systems
6. Factors Affecting Performance Characteristics of Wheat Flour in Batters
7. Functionality of Hydrocolloids in Batter Coating Systems
8. Breadings—What They Are and How They Are Used
9. The Technology of Microwavable Coated Foods
10. Batter and Breading Process Equipment
11. Application of Batters and Breadings to Poultry, Seafood, Red Meat, and Vegetables
12. Measurement and Interpretation of Batter Rheological Properties
13. Troubleshooting Techniques for Batter and Breading Systems
14. Food Coating Patent Review

Index

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