Properties of breader pepared from rice flour (Thai)

Abstract

A simple preparation of breader from rice flour for coating fried food product was demonstrated. Rice flour dispersion was gelatinized and formed into a rice sheet. Then, the sheet was dried and ground into small particle and used as a breader. Chicken meat samples were coated with different particle sizes of the breader (6-4, 60-20, and 140-60 mesh), fried at 180 oC for 180 sec and evaluated for their physical properties. Sensory evaluation indicated that panelists preferred the product coated with smaller particle size breader. Color and textural changes during frying at 180, 190 and 200 oC for 360 sec were also monitored. Higher frying temperatures produced a darker product with higher cutting shear force.