Breaded fried foods

Acceptability of food is dependent on a knowledge of its ingredients e.g. how pure is the drinking water or is there acrylamide in french fries or other fried food preparations, how much vitamin C, or li-carotene, or proline is there in juices, what preservatives are there in bread, sausages or other food preparations Alloys have to meet certain specifications to be used in tools, machinery or instraments. The price of platinum ores or used catalytic converters from cars depends on the platinum content. There are many more examples. This shows the importance of correct analytical results. 

Oxidation also results in starch depolymerization, which is the cause of the low viscosity and improved clarity and stability exhibited by oxidized starches. Oxidized starches are used in foods as coating and sealing agents in confectionary, as an emulsifier and as a dough conditioner for bread, whereas bleached starches are used for improved adhesion of batter and breading mixes in fried foods. 

White bread Fried chicken, fast food... 

Chicken burger, breaded, fried, with bread, lettuce, dressing, etc., fast food restaurant Lasagne, with minced meat, frozen, industry made... 

Figure 6. Representative batch of akara, a bread-like product made by deep-fat frying cowpea paste. Reproduced with permission from Ref. 6. Copyright 1980, Institute of Food Technologists.

Although a fried cowpea paste product such as akara is unfamiliar to consumers in the Western world, this use for cowpeas may have application as a snack food or as a bread-like accompaniment for fish or poultry. Legumes already play an important role in the diets of the world s population. Applications in which legumes perform successfully increase the potential for extending their usage even further. 

Many nitrogen- and sulfur-containing heterocycles have been identified in the aroma fractions of foods [214]. In roasted products (e.g., coffee) and heat-treated foods (e.g., baked bread or fried meat), these heterocycles are formed from reducing sugars and simple or sulfur-containing amino acids by means of Maillard reactions [215, 216]. Their odor threshold values are often extremely low and even minute amounts may significantly contribute to the aroma quality of many products [217, 218]. Therefore, N- and N,S-heterocyclic fragrance and flavor substances are produced in far smaller quantities than most of the products previously described. 

In 2002, workers at the. Swedish National Food Administration discovered that heated, carbohydrate-rich foods, such as french fries, potato chips, and bread, contain alarming levels (0.1 to 4 p,g/g) of acrylamide, a known carcinogen.27... 

Acrolein has been identified in foods and food components such as raw cocoa beans, chocolate liquor, souring salted pork, fried potatoes and onions, raw and cooked turkey, and volatiles from cooked mackerel, white bread, raw chicken breast, ripe arctic bramble berries, heated animal fats and vegetable oils, and roasted coffee (Cantoni et al. 1969 EPA 1980, 1985 IARC 1985 Umano and Shibamoto 1987). Sufficient data are not available to establish the level of acrolein typically encountered in these foods. Trace levels of acrolein have been found in wine, whiskey, and lager beer (IARC 1985). Further information regarding the occurrence of acrolein in food and related products is provided by EPA (1980). 

There are many types of shortenings, each tailor-made for a particular application. There are also general-purpose shortenings that are used in the preparation of many foods in cooking and frying and in the manufacture of bakery products such as cakes, cookies, rusks, wafer, pastries, and bread (86, 87). 

Specifications. 40 ib (18.2 kg) gas fryers, frying temperature 350°F (177°C) hourly rotation breaded chicken, fish, onion rings, French fries 5-ppm dimethyl polysiloxane antifoam, 200-ppm tertiary butyi hydroguinone. FFA = free fatty acids, FOS = food oil sensor LY = Lovibond yellow LR = Lovibond red TPM = total polar material. 

Simonne, A.H. and EitenmiUer, R.R. 1998. Retention of Vitamin E and Added Retinyl Palmitate in Selected Vegetable Oils during Deep-Fat Frying and in Fried Breaded Products. J. Agric. Food Chem. 46 5273-5277. 

Hydrolysed vegetable proteins that have been obtained from acid hydrolysis (HVP) contain chlorohydrins [116] such as 3-chloro-l,2-propandiol (68, 3-MCPD). The European Union limits 3-MCPD in soy sauce and HVP to 20 pg/kg [117]. The level of 3-MCPD in other foods such as toasted bread, grilled cheese and fried batter strongly depends on the cooking conditions, especially the temperature [118]. Process... 

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