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Influence of Batter Viscosity on Breading of Chicken Drumsticks
Author(s) -
CUNNINGHAM F. E.,
TIEDE LAVONNE M.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04527.x
Subject(s) - food science , viscosity , chemistry , materials science , composite material
The effects of batter viscosity on breading pickup and cooking losses are reported here. A dry batter mix was blended with water to prepare batters of increasing viscosity. Chicken drumsticks were towel dried, weighed, dipped in batter, dredged in breading, reweighed, then deep fat fried. As batter viscosity increased, the amount of breading picked up increased. Cooking losses were least and breading adhesion best from those drumsticks dipped in batters having a 1:2 water:solids ratio. Poorest adhesion of breading was noted for drumsticks dipped in batters of low viscosity having a 2:1 water:solids ratio.