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Article: Layering on flavor in breaded foods: coated food products are especially popular in foodservice venues and increasingly found in frozen food sec lions. Adding flavor and zing to breaded products starts from the inside out. (Formulation Challenge).
- Article from:
- Prepared Foods
- Article date:
- July 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Battered and breaded products score big with both children and adults. Crispy, crunchy coated foods add an extra dimension of texture and flavor whether fried or baked.
Processed chicken, fish, onion rings, and hush puppies have been popular in the breaded category for years. Today, appetizers are a growing category of breaded products that include cheese sticks and vegetables such as jalapeno peppers, mushrooms, okra, corn, zucchini, broccoli, cauliflower and even dill pickle spears.
Both flavorings and texturizing ingredients impact the flavor of coated foods. (Texture and batter adhesion will be addressed more in the September issue of PF.) Cooking ...