MEAT+POULTRY - August 2024 - 45

A
gricultural scientist Robert Baker
invented chicken nuggets at Cornell
University in 1963. His intent was to
find a home for the often unused sections
of the bird by grinding them into a bitesized
mass and coating them in a breading
that could withstand the rigors of frozen
distribution followed by industrial frying. He
was successful. Since, his process paved the
way for all types of proteins to become crispy,
crunchy finger foods.
" If formulators
move from a
wheat-flourbased
batter
or breading to
a gluten-free
formulation,
they'll need
to watch for
viscosity
differences,
as that will
affect major
parameters
like pick up,
cook time and
texture. "
- CONOR SULLIVAN
The one thing most of these innovations
have relied on is wheat flour breadcrumbs,
a rather inexpensive industrial ingredient
(compared to the protein cost). Unfortunately,
the inclusion of wheat introduces an allergen
to the protein. For the approximate 8.5% of the
world's population who have a gluten-related
disorder such as celiac disease or gluten
intolerance, that means they have to miss out
on all the deliciousness, including the ongoing
restaurant chain chicken sandwich wars.
US Foods, Rosemont, Ill., is one of a
number of foodservice distributors making
it possible to keep breaded foods in a glutenavoidance
diet. The company
uses a rice and yellow corn
flour blend seasoned with black
pepper, garlic, onion, thyme,
sage and celery seed to make
its gluten-free breaded chicken
breast filets and whole-muscle
chicken breast chunks. They
come par-fried and sold frozen
and may be prepared in either a
fryer or oven.
Recently, the company
developed a crunchy coating
made with amaranth, quinoa
and chia seeds, which is
blended with rice and navy
bean flours. It made its debut on
gluten-free breaded sole.
These are two very different
gluten-free coatings. There's
a myriad of combinations
formulators may explore for the
breaded protein space.
ADDING VALUE TO MEAT
Breadings and batters help food
manufacturers add value to
meat and poultry products by
creating unique textures and flavors. They can
assist with economics as well, since coatings
increase finished product yield.
" They also act as a barrier to help retain
moisture in meat or poultry during cooking,
resulting in a juicier product, " said Conor
Sullivan, senior technical services specialist
for convenience foods, Cargill. " At the same
time, brands can use breadings and batters to
support flavor innovation, adding seasonings,
spices and herbs to create spicy, bold profiles
or ethnically inspired creations. "
Amr Shaheed, technical services and
application development manager, Innophos,
Cranbury, NJ, added, " Breadings and batters
can extend shelf life by protecting against
oxidation and contaminants, ensuring a
uniform appearance and increasing product
value. In addition to these benefits, coated
meat and poultry products offer convenience
as ready-to-cook options for consumers. "
The good news is that unlike commercial
bread and baked goods, gluten is not a
necessary component of breadings and batters.
Wheat flour tends to be easier to work with,
and again, quite economical, but the function
of gluten is not required.
" Gluten is the protein found in wheatbased
breads that promotes dough elasticity
and gives bread a soft, chewy structure, " said
Brenda Zavala-Livengood, senior marketing
specialist, Kemin Food Technologies NA,
Des Moines, Iowa. " This bread becomes the
'starting point' to making breadcrumbs, which
ultimately impacts the texture the breading
will have on a meat or poultry product.
However, this doesn't necessarily mean gluten
is absolutely required. Gluten-free bread has
increasingly seen more innovation in this space
to make breadcrumbs that can still provide a
pleasing texture without including the allergen.
Additional ingredients may be needed to match
gluten-free breading to the appearance and
functionality of wheat-based options but will
depend on the substrate it is being used on. "
Some of the more common gluten-free
options for batters and breading are almond
flour, chickpea flour, cornmeal, corn starch,
rice flour and potato starch. Blends of these
ingredients tend to work best.
" If formulators move from a wheatflour-based
batter or breading to a glutenfree
formulation, they'll need to watch for
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