YIELDS and BREADING DISPERSION of CHICKEN NUGGETS DURING DEEP-FAT FRYING AS AFFECTED BY PROTEIN CONTENT of BREADING FLOUR

Abstract

The effects of breading flour protein level on the yield, coating adhesion, and breading dispersion of chicken nuggets during deep-fat frying were investigated. Battered and breaded chicken nuggets with low protein breading flour had a higher (P < 0.05) breading pickup than those with high protein flour. However, frying yields and batter and breading “drop” in the shortening were not affected (P > 0.05) by the protein content of breading flour. the protein content of the flour affected (P < 0.05) the dispersion of breading particles in shortening during deepfat frying. the lower the protein content of the flour, the greater the concentration of suspended breading in the shortening.