Breading systems: I. Types, properties, quality

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