Batter process

In bulk fermentation and sponge batter processes the bonds are broken by the action of enzymes and flour improvers. In the Chorley-wood process the bonds are broken by intense mechanical input and the action of the improver. Similarly, in an ADD process the effect is... 

The fundamental difference between this process and bulk fermentation or sponge batter processes is that the dough development is achieved by a combination of high mechanical energy and chemical action. 

Prior to the mid 1970s, two processes dominated the production of wheat starch and vital wheat gluten the Martin process, based on separating the starch from gluten by washing a stiff dough, and the batter process, based on separation of gluten and starch from a thin flour batter.53... 

The batter process was devised independently in 1944 in Canada by Shewfelt and Adams77 and in the US by Hilbert et al.78 Wheat flour (1 part) and water (1.8 parts) are mixed at 43 °C into a smooth batter that contains millimeter-long gluten... 

Frozen fish fingers and similar products are made from a mixture of different fish that arrive at the processing plant as frozen blocks of the average size 62.7 x 254 x 482 mm (thick x width x length). The frozen blocks are minced and the still frozen minced fish blocks are mixed and pressed into the desired shape, covered with batter and bread crumbs, baked on the outside (still with a frozen core), packed and stored in a deep freezer. 

The Process. A reasonable process to make this product would be to mix a straight dough with 10% sugar, 1% salt, and 4% margarine (or butter) with 9% yeast. All of these percentages are based on the weight of the flour. A sponge batter method could also be used. 

Initially the fats and sugar are mixed together to produce a light textured mixture. This process is known as creaming. The time this takes is very dependent on the mixer used and the form of the fat, e.g. solid fat or bakery margarine, but 10 min usually suffices. The batter can be controlled by mixing to a specified specific gravity. 

In the study by Thompson, et al. (11), the ml of gel released per 100 g emulsion for the reference emuTsion without soy, with soy isolate (SIF), soy concentrate (SCF) or soy flour (SF) was 6.07, 5.83, 5.49 and 3.08, respectively, when the hydration ratios were 1 4 (flourrwater) for SIF, 1 3 for SCF and 1 2 for SF. The ml gel released per 100 g emulsion containing 10, 15, 20, and 25% soy protein was 6.70, 5.01, 3.94 and 3.57, respectively. When soy protein concentrate was incorporated into an emulsion at the 3.5% level, the processing yields, textural profile and sensory textural attributes of frankfurters were not different among the products with and without added soy concentrate (13). An objective measure of compression and shear modulus indicated that soy protein concentrate incorporated into frankfurters at the 3.5% level had no effect on batter strength or texture ( M). The addition of a cottonseed protein to frankfurters to replace 5, 10 or 15% of the meat resulted in higher pH, less cured color, less firmness of skin, softer texture and reduced desirability as judged by a sensory panel (J5J. 

In this paper, we will explore the measurement of and the basis for the cohesive and elastic properties of a commonly used component of foods that excels in these characteristics, wheat gluten. Gluten constitutes from 10 to 16% of wheat flour, from which it may be separated by Martin, batter, or Raisio processes (2, 3). The separated wheat gluten is 70 to 80% protein, of which 85% is insoluble in saline solution. We shall also seek to correlate some of the basic concepts developed in studies of gluten to other protein systems, such as those of soybean protein isolates and concentrates. 

Pancake batters - [BAKERY PROCESSES AND LEAVENING AGENTS - CHEMICAL LEAVENING AGENTS] (Vol 3)... 

Suspensions have long been of great practical interest because of their widespread occurrence in everyday life. Suspensions have important properties that may be desirable in a natural or formulated product, or undesirable, such as an unwanted suspension in an industrial process. Some important kinds of familiar suspensions include those occurring in foods like batters, puddings, and sauces (Chapter 13), pharmaceuticals like cough syrups and laxative suspensions (Chapter 14), household and industrial products like inks, paints, and liquid waxes (Chapter 12) and environmental occurrences like suspended lake and river sediments, and sewage (Chapter 9). 

Many other baked products, such as cakes, originate as both W/O emulsions and foams. Cake batter comprises a mostly W/O emulsion, with some O/W domains, that is also a foam containing small-sized air bubbles. Initially, the air bubbles are stabilized mostly by fat crystals. As the baking process gets underway the fat melts,... 

INVEST IN a I-tablespoon ice cream scooper for your cookie batter— they re available at most kitchenware stores. It makes the measuring process simple, and your hands will never get sticky This tool also makes your cookies more uniform, so they stack nicely in a box or bag. 

Comparison of flavor extracts from white cake batter, micro-wave, and conventionally baked cakes have provided insight as to the types of flavor compounds initially present before baking and as to the types of compounds which form (or do not form) during the baking process. Ultimately, this type of information will aid in the formulation of conventionally baked flavors to be added to microwave products. frJien used in conjunction with microwave accessories which promote crust formation, these flavors can benefit the food industry in the development of quality microwave baked products. 

The latest technological developments in wheat starch production are the high-pressure disintegration (HD)53,94-97 and the Tricanter 97 processes. The HD process, which is based on a highly sheared batter and on centrifugal forces for separation, was jointly developed by the Technical University of Berlin and Westfalia Separator. 

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