what should be kept to a minimum? how can this be acheived?
fat abs -done by using fresh, non-deterioriated oil at the optimum temp during the entire frying period
what happens during the dehyration process? 2
water is transferred from interior to the surface of the item, where it is converted to steam (which is why the products will eventually float=are lighter after water leaves) at the same time, heat from the periphery of the item is conducted to the interior --summing: water transferred to item surface for conversion to steam AND heat is conducted to the interior
What does the proper temp depend on? 2
the type of food being cooked and its moisture content
what happens if the frying temp is too low?2
prolongs contact of food with oil, slows browning
what happens if frying temp is too high 2
faster deterioration of oil crossbonding of CHO and proteins at surface, causing excessive browning before food is cooked
with too high of frying temp, what causes excessive browning before food is cooked?
cross bonding of CHO and proteins at surface (sugar amine reactions)
desirable characteristics of oils5
bland flavor, colorless, high smoke point, odorless, no emulsifiers (they would be breakdown prods=mono/diglycerides...want JUST trigs so that donw't break fast)
what are the color changes as oils are heated?
pale yellow to amber to brown
what happens to the surface tension as heated oil deteriorates? what does this cause to ahppen
suften decreases -causes viscosity to increase and foaming occurs
what happens to the smoke point as heated oil deteriorates