Evaluation of practical properties of flour-based coatings produced from two Iranian flat breads and one type bulky bread

Increasing awareness about negative effects of high-fat foods on the human health is growing tendency of food industry to developing of technologies that lead to the reduction of the oil content in products. The most important factors that influence on oil content can be referred to product properties, pre-frying treatments (Such as drying and coating of foods), oil quality, frying condition and post-frying treatments. The main purpose of this research was investigation the effects of flourbased coatings produced from two Iranian flat breads (Sangak, Lavash) and one type bulky bread (Baguette) on microstructural and physicochemical properties (oil and moisture content, colour, texture, ash) of the fried chicken fillet. The results showed the lowest oil content related to coated sample by obtained powder from Baguette bread that in microstructural studies on the crust by electron microscope had more surface cohesion and lower pore. There was not significant difference between moisture content of tested samples (P>0.05). the most value of b* in colorimetry was related to the processed sample by produced powder from Sangak bread which had the highest value of ash and breaking force in texture analysis. Extremely obtained powder from Baguette bread introduced as the most suitable coating for under investigated properties.