French texture

Kita, A., Lisinska, G., and Powolny, M. (2005). The influence of frying medium degradation on fat uptake and texture of French fries. J. Sci. Food Agric. 85,1113-1118. 

French fries are made from potatoes that have been cut into thin strips (around 1 cm square in cross-section), washed briefly in cold water, partly dried to remove surface moisture and deep fired in vegetable oil at around 180°C to a light golden color. The final product comprises around 10% fat, most of which is retained on the surface. Frozen fry manufacturers ship their products raw, par-fried, or partially cooked and drizzled with oil for baking, to suit the end user. The product is frozen at —40°C and stored at —20°C. Moisture content needs to be less than 70% in par-fried fries to prevent limpness and separation of the interior and the cmst. Heterogeneity in moisture content between strips can result in variability in texture. Fr5dng is finished by immersing the frozen product in deep fat at about 200°C until the desired color and texture are achieved. 

Jaswal, A. S. (1970). Effects of various chemical blanchings on texture of French fries. Am. Potato J., 47,13-18. 

Brown iron ore is found both in amorphous masses, and in crystals of a variety of forme, according as the ore may have been produced either by the decomposition of iron pyrites, or substitution and oxidation of carbonate of iron. It also occurs in small rounded pieces, either loose or conglomerated, in which state it is known as pea iron ore. When mixed with clay and other earthy matters, and of a soft texture, in which state it is found in great beds, it is termed yellow oehre. It exists in great quantities in Normandy, Berry, Lorraine, Burgundy, and constitutes the principal supply of ore for many of the French ironworks. ... 

The words cell and cellular came to English (via French) from the Latin cella, a store room or chamber. In modern usage, they have several very different meanings. The two that are pertinent to food structure and texture have to do with the eeUs in edible tissues of plants, fungi and animals or with the open spaces, filled with air or another gas, enclosed by a liquid or solid matrix that forms the cell walls. 

A typical restaurant fryer operates at 335-375°F (168-190.6°C). A measured amount of food is placed in the basket. The basket is lowered into the oil, which is already heated to the desired temperature. The oil temperature in the fryer drops immediately, and then it gradually recovers. The recovery time for the oil temperature within a specific time is critical for French fries, coated vegetables, and so on to achieve the desired product texture, flavor, and appearance. However, the recovery time for the fryer oil temperature is especially critical for chicken, fish, and other meat products, where the interior of the product must reach a specific temperature to prevent food-bome diseases associated with the meat and poultry products. 

Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid... 

Carr, L.G. and Tadini, C.C. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread, Lebensm. Wiss. TechnoL, 36, 609, 2003. 

Food texture is measured by sensory analysis or by an instrumental method. Using a human inspector for a textural evaluation is subject to some errors because of variations in perception, even when trained panelists are used and a well-defined standard is referenced. However, Katz and Labuza (1981) compared sensory results and cohesiveness values from force-deformation curves for potato chips, popcorn, puffed corn curls as well as saltines, and obtained a good agreement between the two sets of data. A similar comparison was made by van Loon et al. (2007) for the crispness of French fries comparable results were also noted. 

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