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This study aims to investigate three types of deep‐fried battered and breadcrumb coatings (fine, medium, and coarse), each coating varying in breadcrumb size. Instrumental testing using X‐ray micro‐computerized tomography, texture analysis, and acoustic analysis confirms significant differences between each sample in terms of physical and mechanical properties. Four hedonic and 9 sensory attributes...
Crusted crispness refers to coatings with a dry and brittle surface contrasting a high‐moisture core; it is desirable for the enjoyment and quality of deep‐fried goods. This study aims to investigate instrumental measurements and sensory measurements of crispness. Deep‐fried breadcrumb coatings of eight sizes were investigated: 4.0 mm, 2.8 mm, 2.0 mm, 1.4 mm, 1.0 mm, 710 μm, 500 μm, and 355 μm. Sensory...
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