ULTRASONIC TECHNIQUE IN BREADED FRIED NUGGETS

Crispness is one of the most important and desirable textural characteristics that signify freshness and high quality in breaded fried foods.. The ultrasound measurements can be related to parameters indicative of the proteolytic degradation or softening of the dough due to protease activity. Thus, ultrasound can be considered a low cost and rapid tool, complementary to conventional test, for wheat flour characterization. Ultrasound has been successfully used as an analytical tool in many areas, such as industrial processes, medical scanning, and evaluation of biologicaland food materials. In this study, ultrasonic techniques were used to determine adhesion and crispness in breaded fried chicken nuggets. also, the different flour properties are investigated using ultrasound techniques

کلیدواژه ها:

flour ، bread dough ، ultrasound ، fried nuggets