Rebozados - Dextrina

Que es una dextrina


Dextrins derive from starch and are characterized by a smaller molecular size. Coatings resulting from dextrins provide a better water vapor resistance than starch coatings (Allen, Nelson, Steinberg, & Mcgill, 1963).


 Dextrinas

 Yellow Dextrine
Diferentes usos de la Dextrina!


Trisol

Tuile de trisol de Oriol

Dextrina de Trigo

Caracteristicas y numeros del Trisol

Dextrina de Trigo
Dextrina de Trigo
Dextrina de trigo

Opciones para el Trisol

 Trisol vs Crisp Film

Egullet: Sustituto para el Trisol: Maltodextrin

Opciones al Trisol: Crisp Coat, Batter Bind y Evercrisp

 Evercrisp

 Evercrisp en Egullet
Evercrisp Onion Rings
Como utilizar Evercrisp en las frituras
How to keep tuiles Evercrisp
Nutriose

 Nutriose
Tempura de tomate con Nutriose

Benefiber

 Benefiber como alternativa del Trisol en Chefsteps

Crisp Coat

Crisp Coat: high amylose corn starch and tapioca dextrin

Crisp Film

Crisp Film: high amylose corn.

Extra Crispy Beer Batter con Crisp Film

Calamari Fritti crocanti con ultratex e crisp film





Batter Bind

Fabulous Fried Kimchi con Batter Bind

Orient Tempura

Orient Tempura

Konjac Flour

Novelose

Better breaders and batters here
çConsecuencias de la investigación de Pereda

Perera summarized the results by saying both resistant dextrin and pea starch in breading provide crispier texture to fried foods, and resistant dextrin helps to reduce fat absorption upon frying. Although pea starch itself does not provide significant reduction in fat absorption, a combination of resistant dextrin and pea starch does give improved crispiness and reduced fat absorption. Finally, she noted that breadcrumbs with rice and tapioca starches also had some effect on reducing fat absorption in fried foods.

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