Production of Oriental-style breading crumbs

Details Production of Oriental-style breading crumbs Production of Oriental-style breading crumbs

1982-04-14

1983-12-27

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 24, 426549, 426551, 426516, 426517, 426518, A21D 200, A21D 804, A21D 208

Patent

active

044230788

ABSTRACT:
Oriental-style breading crumbs, useful for application to a variety of fried food products, are formed by a novel procedure in which a leavened dough is first formed by a continuous mixing process, the dough is stretched to elongate the pores in the dough, the stretched dough is baked while maintained in an elongated condition, and the baked dough is comminuted to form the crumbs. The Oriental-style breading crumbs which are formed by this procedure may have less fragility and a more uniform size and splinter shape and impart greater crispiness to food products than crumbs produced by prior art procedures.

REFERENCES:
patent: 3870806 (1975-03-01), Capossela et al.
patent: 4218480 (1980-08-01), Dyson et al.
patent: 4364961 (1982-12-01), Darley et al.

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