ENHANCEMENT OF FOOD COATING TEXTURE VIA ADDITION OF PROTEIN/ACID SYSTEM

摘要

ENHANCEMENT OF FOOD COATING TEXTURE VIA ADDITION OF PROTEIN/ACID SYSTEM A coating composition for imparting a crisp, golden brown surface to foodstuffs cooked in a microwave or conventional oven in which the composition includes a protein/acid/reducing carbohydrate system. The coating composition of the present invention includes 0.5 to 10% by weight protein, 0.5 to 5.0% by weight food acid, 0.5 to 5.0% by weight reducing sugar and 55 to 97% by weight bulking agents. In a preferred embodiment, enhanced crispness and browning are obtained when the protein is dairy protein and the bulking agents include rice flour.