Mechanical properties of a fried crust

Journal of Texture Studies

Volumn 32, Issue 1, 2001, Pages 31-40

  Lima, Isabel ^a   Singh, R Paul ^b  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035532402     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2001.tb01032.x     Document Type: Article

References (12)

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2. ATKINS, A.G. 1987. The basic principles of mechanical failure in biological systems. In Food Structure and Behavior, (J.M.V. Blanshard and P.J. Lillford, eds.) pp. 149-176, Academic Press, New York.
3. BOURNE, M.C., MOVER, J.C. and HAND, D.B. 1966. Measurement of food texture by a universal testing machine. Food Technol. 20, 522-526.
4. BRUNS, A.J. and BOURNE, M.C. 1975. Effects of sample dimensions on the snapping force of crisp foods. Experimental verification of a mathematical model. J. Texture Studies 6, 445-458.
5. DU PONT, S.M., ANDREW, R.K. and SMITH, A.C. 1992. Instrumental and sensory tests of texture of cooked frozen French fries. Intl. J. Food Sci. Technol. 27, 285-295.
6. FAN, J., SINGH, R.P. and PINTHUS, E.J. 1997. Physicochemical changes in starch during deep fat frying of a molded corn starch patty. J. Food Processing Preservation 21, 443-460.
7. IRITANI, W.M., TODD, E.G. and WELLER, L. 1971. Shear press determinations of the raw product as a possible tool for quality measurement of potatoes. Am. Potato J. 48, 359-365.
8. JOHNSTON, F.B., HOFFMAN, I. and PETRASOVITS, A. 1970. Starch and dry matter content of Netted Gem in relation to French fry texture. Am. Potato J. 47, 87-93.
9. LIMA, M.I. 1996. Rheological Properties of Fried Foods. Ph.D. Dissertation, University of California, Davis, CA.
10. LIMA, M.I. and SINGH, R.P. 1993. Dynamic changes in texture during frying of French fries. IFT Poster Abstract #906, presented at IFT Annual Meeting, Chicago, IL.
11. STERLING, C. and BETTELHEIM, F.R. 1955. Factors associated with potato texture. III: Physical attributes and general conclusions. Food Res. 20, 130.
12. VOISEY, P.W., TAPE, N.W. and KLOCK, M. 1969. Physical properties of the potato tuber. Can. Inst. Food Technol. J. 2(2), 98-103.