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

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.