Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

• Main Authors: Ashari, Rozzamri, Azizul Manal, Atiqah Izyannie, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88714/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88714/; https://www.myfoodresearch.com/vol-49474issue-2.html

The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chic...