MEAT+POULTRY - August 2024 - 46

INGREDIENT ISSUES
" In a nod
toward
today's healthconscious
consumer,
some
brands
are exploring
the use of
gluten-free
ancient grains
and flours in
the breading
and batter
space. "
- CONOR SULLIVAN
viscosity differences, as that will affect major
parameters like pick up, cook time and
texture, " said Sullivan. " They'll also want to be
on the lookout for any changes that might not
meet a product's quality specifications, such as
differences in color, blistering or yield. "
In basic formulations, the goal
is to replace wheat flour with a
flour that provides a similar texture,
processing and eating experience.
It should be comparable to the
traditional product.
Formulators can use other
gluten-free ingredients such as
cornstarch or xanthan gum to
help with viscosity, cling, binding
and crispiness characteristics.
Added water levels may require
adjustments, too.
" Working with gluten-free
breadings and batters on meat and
poultry presents challenges such
as achieving a cohesive texture,
managing moisture levels and
ensuring proper adhesion, " said
Shaheed. " These coatings can be
prone to dryness, have variable flavor
profiles, and may require specialized
handling and processing techniques. "
Shaheed suggests using phosphate
in the batter or breading recipe to improve
texture, adhesion and moisture retention of the
final product. And, before the coating is applied,
ensure that the protein's surface is dry.
" A pre-dust can help improve the functional
properties of coating systems and bring
additional flavor, " said Sullivan. " It serves three
primary functions: helping with adhesion of
both breadings and batters, providing a film
layer that helps prevent blow outs and serving
as a flavor carrier. "
" Think of the pre-dust as the initial phase
of the coating system, " Sullivan added. " It's
used to add ingredients like starches or flours,
which help dry the surface of the substrate,
thus allowing the batter to stick better, and
subsequently, the breading. They also serve as
the first film layer, helping keep moisture in
the meat product. You'll also see developers
incorporate flavors and seasonings in the predust,
so they don't get lost in the fryer. "
Whatever the coating system, ZavalaLivengood
suggests adding an antioxidant to it to
assist with shelf life. If there are mold concerns,
an antimicrobial/anti-mold agent will help.
NEXT-GENERATION OPTIONS
One of the more interesting areas in this
space is the use of high-protein, gluten-free
ingredient systems to add nutrition with
nominal carbohydrates in order to appeal to
the growing number of carb avoiders. The
ingredients that achieve this will likely be
more expensive, but their inclusion will also
command a higher price on menus or at retail.
" In a nod toward today's health-conscious
consumer, some brands are exploring the
use of gluten-free ancient grains and flours in
the breading and batter space, " said Sullivan.
" Incorporating these trendy ingredients is one
way to add more value to the end product and
appeal to consumer desire for products they
perceive as better-for-you. "
With " everything old being new again, "
ancient grains are a growing go-to for glutenfree
everything, including breadings and
batters. While there is no official definition of
what qualifies as an ancient grain, the Whole
Grains Council describes ancient grains as
those that have been largely unchanged since
the beginning of time. This definition suggests
modern varieties of corn, rice and wheat,
which are products of years of selective
breeding, are not ancient grains.
Most ancient grains are available
individually as whole grain flours, as well as in
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