Effects of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids

Journal of Food Process Engineering

Volumn 25, Issue 5, 2002, Pages 381-394

  Lee, S ^a   Ng, P K W ^b   Steffe, J F ^b  

^a KELLOGG COMPANY   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADHESION; FOOD PRODUCTS; MIXING; RHEOLOGY;

BATTER RETENTION; CONTROLLED MIXING; DEEP-FAT FRYING BATTER; THIXOTROPIC BEHAVIOR;

FOOD PROCESSING;

EID: 0036875188     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2002.tb00572.x     Document Type: Article

References (5)

1. Hsia, H.Y., Smith, D.M. and Steffe, J.F. 1992, Rheological properties and adhesion characteristics of 30% solids flour-based batters to chicken nuggets. J. Food Sci. 57, 16-18, 24.
2. Kulp, K. and Loewe, R. (eds.) 1990, Batters and Breadings in Food Processing. American Association of Cereal Chemists, St. Paul, Minnesota.
3. Shinsato, E., Hippleheuser, A.L. and Van Beirendonck, K. 1999. Products for Batter and Coating Systems. The World of Ingredients January/February.
4. Steffe, J.F. 1996, Rheological Methods in Food Process Engineering, 2nd Ed., Freeman Press, East Lansing, MI.
5. Suderman, D.R. and Cunningham, F.E. (eds.) 1983. Batter and Breading Technology. AVI Publishing Co., Westport, Conn.