Meat+Poultry - June 2020 - 72

INGREDIENT ISSUES

Breaded patties can
deliver additional flavor
and texture in burgers
and sandwiches.

MEAT+ POULTRY | 06.20 | www.meatpoultry.com

George Manak, strategic marketing
director, meat, Kerry, added, "Conceptually
it's pretty straightforward but the exciting
challenge is to make all the layers work
together in unison with the processing system.
"Flavor can be incorporated into any layer
of the system; however, to prevent flash-off
during frying, the closer the flavor is located
to the protein, the better. The manufacturing
and cooking processes are as critical to the
performance of batters and breadings as the
choice of ingredients."

TROUBLESHOOTING TIPS
With so many ingredients and processes
involved, it is helpful to know where to focus
when specific issues arise. Adhesion is one
of the more common challenges and one that
must be addressed early on, as the whole
purpose of batters and breadings is to adhere
to the protein.
"Some adhesion issues reflect the
substrate being used," said June Qian,
principal scientist for starch, meat, Kerry.
"Surfaces that are dry or do not absorb
moisture will need to go through a batter
stage first and then you can apply a pre-dust
that will absorb onto the batter."
This is not typically an issue with meat. It is
more common with vegetables and cheese.
"Achieving optimum adhesion is one
of the big challenges with breadings and
batters, especially in applications like bone-in
chicken," Radermacher said. "It can be difficult
to get the coatings to stick evenly to the
protein. Starches can help improve adhesion
through frying and freezing, resulting in a more
uniform final product."
Cargill offers a line of batter starches
developed with different adhesive and clearcoating functionalities to meet the demand
for versatile coatings with high crispiness
and optimal structural integrity. They provide
consistent adhesion, uniform batter pick-up
and deliver crispy, crunchy texture.
"In fried applications, the goal is to create
a crispy product," Radermacher said. "When
fried products absorb too much oil, they
become soggy and unappealing."
Cargill offers starches and dextrins that
create a protective film layer around the
product. This reduces oil pick up and prevents
oil from seeping into the breading.

Kerry

72

Prior to the breading application, an
ingredient system with adhesive properties
is applied to keep the particulates in place.
The system is usually determined by how the
protein will be cooked.
If baking is the process, then adhesion is
usually accomplished with help from a liquid
coating. This may be an egg wash, a starch or
gum solution, or an emulsion such as yogurt,
mayonnaise or buttermilk.
"Batters can also be a liquid coating
used to adhere breading to the protein,"
said Erin Radermacher, senior technical
services specialist, Cargill, Minneapolis.
"Both breadings and batters create texture,
add sensory appeal, and can even be used to
enhance flavor. They also protect the meat
during freezing and frying, helping to hold
moisture for a juicer finished product."
With batters and breadings intended for the
fryer, the protein is often dusted with a flourstarch mixture before the covering is applied.
This pre-dust is also where spices and flavors
are added.
"Batters and breadings are commonly
used together, where the protein is coated in
a dry layer, followed by a wet layer," said Dan
Ramseyer, technical solutions analyst, Ardent
Mills, Denver. "The pre-dust is the first layer
added to the food product to help improve
batter adhesion. The pre-dust is coated on the
moist food surface before the wet batter layer
is applied."



Meat+Poultry - June 2020

Table of Contents for the Digital Edition of Meat+Poultry - June 2020

Meat+Poultry - June 2020 - 1
Meat+Poultry - June 2020 - FC - 1
Meat+Poultry - June 2020 - FC - 2
Meat+Poultry - June 2020 - 1
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