Batters and Breading

The acceptance and sales of breaded food items such as fish fillets, chicken, and shrimp continue to increase. These foods are generally treated first with batters and then breadings. Both coats are based on wheat flour. There are two major types of batters/breadings batters with strong adhesive properties ideally suited to the application of a second breading coat, and batters that produce a spongy coat. These 

FIGURE 10.9 Flowchart of industrial processes for the production of different kinds of crackers. 

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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. 

Lecithin. Lecithin [8002-43-5] (qv) is a mixture of fat-like compounds that includes phosphatidyl choline, phosphatidyl ethanolamines, inositol phosphatides, and other compounds (37). Commercial lecithin was originally obtained from egg yolks, but is now extracted from soybean oil. Lecithin is used in many products, including margarine, chocolate, ice cream, cake batter, and bread. 

Oxidation also results in starch depolymerization, which is the cause of the low viscosity and improved clarity and stability exhibited by oxidized starches. Oxidized starches are used in foods as coating and sealing agents in confectionary, as an emulsifier and as a dough conditioner for bread, whereas bleached starches are used for improved adhesion of batter and breading mixes in fried foods. 

Oxidation/bleaching Low viscosity, high clarity, and low Used in batters and breading for... 

Battered and breaded foods Formed meat, snack seasonings Beverages... 

Chem. Descrip. Modified corn starch CAS 9005-25-8 EINECS/ELINCS 232-679-6 Uses Adhesion promoter for battered and breaded foods, meat prods., fish fillets, poultry, onion rings, vegetarian schnitzels Properties Wh. fine powd. 12-14% moisture Galfood [Galactic]... 

Daily filtration of frying fat to remove accumulated food particles, charred batter and breading is important to reduce deterioration, excessive color formation and development of undesirable bitter flavors and odors. Systems used for filtration include metal screens, paper filters and plastic cloths. The use of diatomaceous earth or filter aid is effective in reducing free fatty acids and color compounds. 

Oxidised starch E 1404 Confectionery, dairy products, batters and breadings, coatings... 

Oear flours are usually sold at a discounted price and are in demand for the production of batter and breading mixes and pet foods. 

Why do batter and breading mixes contain wheat flour, maize flour, gums, emulsifiers, and egg solids ... 

Kulp, K., and Loewe, R. 1990. Batter and Breading in Foo /Process/ng. American Association of Cereal Chemists, St. Paul, MN. 

Native starches, obtained by the various wet-milling processes described in Chapter 8, are industrially transformed by physicochemical and enzymatic processes into modified or functional starches or an array of syrups with different degrees of sweetness. Approximately 285 million bushels of native and modified starches were produced in the United States in the year 2006 (U.S. Department of Agriculture, Economic Research Service 2009). Modified starches acquire specific functional properties for special applications in the food industry. They are widely used as thickeners in the canning industry, as base for batters and breadings (Chapter 10), as emulsifiers, and as adhesives or glues in non-food-related industries. 

Oxidative Treatment with sodium hypochlorite in order to oxidize hydroxyl groups to carboxyl or carbonyl groups Reduces viscosity, gelling, and retrogradation, and yields clear pastes Food applications for high solids and lower viscosity used as additive for batters and breadings also used as sizings for paper, textiles, and adhesives ... 

Uses Shelf-life and freshness Improver, solubilizer for candy coalings viscosity control agenL crispness enhancer, adhesion promoter, cold processing aid for batters and breading carrierforflavoring agents, colorants In dry-type preparations... 

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