Breading systems: I. Types, properties, quality

Author:

Molchanova E. N.1ORCID,Berdimuratova M.1ORCID

Affiliation:

1. Russian Biotechnological University

Abstract

Fried foods are valued all over the world for their taste. Breading systems play a special role in the textural properties of such products. Changes in the dietary habits of the population contribute to an increase in the consumption of products in batter and breadcrumbs. The aim of the work was to summarize and analyze scientific publications on breading systems, their classification, composition, the role of individual components in the formation of quality, as well as the effect of deep frying on oil absorption and ways to reduce it. The object of the study was peer-reviewed foreign and domestic scientific literature, placed in the Scopus, Sciencedirect, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications are used. It has been determined that the term breading systems can characterize any combination of components applied to the semi-finished product to create a crispy crust and the desired taste during further heat treatment. The main role as traditional breading systems is given to wheat gluten proteins, which, when kneaded, form a structural matrix with adhesive properties. An analysis of scientific literature has shown that one of the problems of breaded products is an increased calorie content due to the absorption of oil during cooking. Among several mechanisms of this process, the greatest role is given to the "vacuum" effect during cooling of the product. Fat absorption is affected by the properties of food and cooking oil. It has been established that one of the effective ways to reduce fat absorption is the formation of a barrier film with additional ingredients of the food matrix (proteins of animal and vegetable origin, cellulose derivatives and various gums), as well as the use of new frying techniques. It is shown that this direction is of interest for further research and opens up new opportunities for the industry to form products in demand.

Publisher

FSBEI HE Voronezh State University of Engineering Technologies

Subject

General Agricultural and Biological Sciences

Reference72 articles.

1. Vaskina V.A., Lvovich N.A., Weinshenker T.S. Deep frying of flour products. mechanisms of fat absorption. Confectionery and bakery production. 2013. no. 11-12. pp. 46-48. (in Russian).

2. GOST 28402-89. Breadcrumbs. General technical conditions. (in Russian).

3. Naumenko E.A. Studying the possibility of using vegetable coating as breading. Innovations in science, education and business 2013. pp. 168-171. (in Russian).

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5. Skladenkina M.I., Sivko A.N., Aseev N.A. The effectiveness of the use of vegetable breading in the technology of whole-muscle products. Agrarian and food innovations. 2021. vol. 16. no. 4. pp. 55-65. doi:10.31208/2618-7353-2021-16-55-65. (in Russian).

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