Meat+Poultry - June 2019 - 63

Photos: Kerry

"Flavor can be incorporated into any layer
of the coating system; however, to prevent
flash off during cooking, the closer the flavor is
located to the substrate (protein), the better,"
Kaufmann says.
Batters are described as wet coatings. They
are typically a mixture up to 90 percent flour
and starch, along with a leavening agent (i.e.,
sodium bicarbonate, egg or even seltzer or
beer), and water, oil and seasonings. Wheat
flour is standard, with corn, potato, rice and soy
flours becoming increasingly more common, in
particular if gluten-free is a desired trait.
"Batters are a liquid suspension of
ingredients applied to a food product through
dipping or pouring onto the product," says
Tim Howdeshell, research and development
scientist at Ardent Mills, Denver.
The texture and viscosity of the mixture
is important, as it must be thick enough to
adhere to the product but not so thick that
it weighs it down. Batters, in general, are
designed to provide a lighter covering than a
breading and require deep frying to set. The
high temperature of the oil causes the batter
to blow up around the protein, preventing the
protein from scorching while locking in flavors
and juices. Upon cooling, the batter collapses,
encasing the protein.
Such flour batters - often described as
tempura or fritter - are not to be confused
with cornmeal batters. The latter are
generously applied to the protein, usually hot
dogs, and fry up to be crispy and crunchy.
The density of the batter prevents it from
expanding during frying.
Hydrocolloids are used to manage a
batter's performance, according to Samuel
Hormel, senior technologist/technical services
at Ingredion Inc., Westchester, Illinois. Highamylose starch or flour, for example, assists
with adhesion during long hold times.
"Batter viscosity can be adjusted using
xanthan gum or instant starches, though you
can get some viscosity development from rice
flours and dextrins," Hormel says. "Potato
starch works very well for high-moisture
systems such as fish and vegetables. For
chicken and pork, wheat flour, pulses flours or
some modified food starches will be sufficient
in adhering the batter to the substrate."
Breadings are dry coatings, particulates
that stick to the surface of the protein. During

cooking, which includes frying, baking or even
stove top, the breading dries out instead of the
protein it is covering, becoming crisp on the
surface while helping the protein stay moist
and tender.
Breadings can be as simple as a blend of
wheat flour, corn starch and seasoning, or they
can be based on bread or cracker crumbs and
include granulated nuts, seeds and even edible
glitter. Unlike batters with their soft texture,
breadings are expected to have a gritty texture.
The finer the breading - think chicken kiev -
the smoother the surface.
Many of today's innovative encrusted
proteins rely on larger granulation mixtures
of different crumb types to develop unique
textures and visual appeal. For example,
panko, which is made from bread baked by
passing an electric current through the dough
in order to make bread without crust, has an
airier texture compared to most other bread
crumb types, which allows for a crispier finish.
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.
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 often where spices and
flavors are added.
"The pre-dust absorbs surface moisture
to create a barrier between the substrate and
the fryer oil," Hormel says. "This barrier will
reduce moisture loss from the substrate and
prevent oil absorption within the substrate.
Additionally, pre-dusts evenly coat the
substrate and provide adhesion properties to
the wet batter or dry breading. This adhesion
keeps the coating from lifting off the substrate
during cutting or frying and will give a better
appearance on the end product."
Radermacher adds, "Seasonings can wreak
havoc on a fry oil, significantly decreasing the
shelf life of a costly component. By adding
them into the pre-dust, the protein still gets
the flavor, but the subsequent batter and

"Each part of
the coating
system is
critical and
contributes
various aspects
of texture and
flavor to the
finished food."
- JOHN KAUFMANN

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Meat+Poultry - June 2019

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