Properties of coating systems during the initial period of deep-fat frying as affected by flour type, temperature and pressure
This study was carried out to determine the properties of coatings made from wheat, rice and sago flour when fried under different frying temperature and pressure during the initial period of deep-fat frying. Three types of batter made from wheat, rice and sago flour were prepared by mixing each fl...
Main Authors: | Salma Mohamad Yusop, Mohamad Yusof Maskat, Wan Aida Wan Mustapha, Aminah Abdullah |
---|---|
Format: | Article |
Language: | English |
Published: |
Universiti Kebangsaan Malaysia
2009
|
Online Access: | http://journalarticle.ukm.my/71/ http://journalarticle.ukm.my/71/ http://journalarticle.ukm.my/71/1/ |
Similar Items
-
Coating gelatinization during initial frying period as affected by temperature
by: Salma Mohamad Yusop,, et al.
Published: (2008) -
Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
by: Salma Mohamad Yusop,, et al.
Published: (2009) -
Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2011) -
Effect of breading particle size on coating adhesion in breaded,fried poultry
by: Mohamad Yusof Maskat ,, et al.
Published: (2002) -
Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
by: Taufiq Ahmad,, et al.
Published: (2003)