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Book Excerpts "A starch-type batter that is used for its setup rate characteristic is also sensitive to its solids content. Sasiela...established that a significant change in the setup rate accompanied alterations of the batter mix hydration ratio." Food Coating Troubleshooting, Sasiela in Batter and Breading Technology, AVI "...an introductory review by Ward ably depicts the U. K. market by brand names and product categories. Richard Scott's illustrated description of the new Lucas crumb skillfully depicts an often misunderstood, yet elementary, principle of expanded crumb texture." Book review by Sasiela of Savouy Coatings, Elsevier Science Publishing Company, Inc. England, as appeared in Food Technology "Of all the possible attributes of a breading material, it is its granulation that has the most profound influence on its functionality." Sasiela in Frying Coated Food Products, Frying Technology and Practices, AOCS. "The absorption of a breading is its ability to take up water. As this property influences the immobilization of the undercoat batter, high-absorption breaders can decrease the batter's set-up rate and thereby reduce tailings, fall-off, and batter bleed-through." Sasiela in Troubleshooting, Batters and Breadings in Food Processing, AACC. "Fish blocks offer the processor unsurpassed flexibility in portion size and design at a lower cost than any other frozen form." "Coated foods are often described as either being crispy or crunchy." "Formulating the coating to be slightly lighter than desired will result in a more satisfactory product for the consumer, since any temperature abuse will tend to accelerate browning." Sasiela in Further Processed Seafood, Marine & Freshwater Products Handbook, Technomic. |
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